The Best Fattoush Salad Recipe
Imagine biting into a salad that’s a kaleidoscope of flavors and textures—crispy pita chips, juicy tomatoes, crunchy cucumbers, and a parade of aromatic herbs like mint and parsley. That’s what Fattoush Salad delivers; it’s a Middle Eastern classic that turns the ordinary salad into an extraordinary experience. Let’s not overlook the dressing—a luscious blend of olive oil, lemon juice, and sumac that’s so finger-licking good, you’ll want to drizzle it on everything. In this salad, the dressing acts like the charismatic conductor of an orchestra, making each ingredient sing in perfect harmony.
Pita breads bring the crunch to the salad. If you’re short on pita, croutons make an easy stand-in. English cucumber delivers that refreshing crispness. Regular cucumbers work too, just make sure to deseed them. Green bell pepper offers a mild sweetness and additional crunch. Red or yellow bell peppers can step in for a color switch-up. Tomatoes keep the salad juicy and sweet. Feel free to sub in cherry or grape tomatoes. Green onions offer a hint of onion flavor, not too overpowering. If needed, swap with thinly sliced red or white onions. Radishes give us that peppery kick. Not a fan? Jicama could be your crunch replacement. Fresh parsley introduces vibrant color and herbal notes. If you’re out, a smaller amount of dried parsley can sub in. Mint leaves add an unexpected freshness. You could also use a smaller amount of dried mint. Olive oil ties the dressing together. Use a good quality extra virgin oil for full flavor. Lemon juice brings the zing to our dressing. Lime juice would be a suitable alternative. Salt and pepper are our seasoning champs. Feel free to adjust based on your taste buds. Sumac delivers that special tang and color. Can’t find it? A bit of extra lemon zest can fill its shoes.
Trust me, making this Fattoush salad is as easy as pie—except it’s a salad, so it’s even easier! Let me walk you through it. First things first, let’s get our pita bread all crispy and golden. Toss them in a pan with a dash of olive oil. Fry until they’re turning that gorgeous shade of golden brown. Oh, by the way, you can also pop them under the broiler with a sprinkle of sumac, salt, and pepper if you like ’em extra crunchy. Now, grab your favorite knife. We’re chopping cucumbers, bell peppers, tomatoes, and green onions. Cube ’em up nice and small, then toss them into a big bowl. Then add them all the a bowl, including the mint and parsley and gently toss them all together. Alright, the fun part! In a small bowl or jar, mix together olive oil, lemon juice, a pinch of salt, some black pepper, and our superstar ingredient—sumac. Whisk it until it’s thick and well-combined. Time to assemble this masterpiece. Toss your veggies and herbs with the dressing until they’re all well-acquainted. Now introduce them to the pita chips and give it one final mix. Boom! You’ve got yourself a Fattoush salad worth bragging about.
Storage
This fattoush salad recipe can be stored in the fridge for 3 – 4 days in an airtight container but be sure to store the tortilla separately to prevent it from getting soggy. Unfortunately defrosted tomatoes tend to be very mushy eaten raw so I don’t recommend freezing this dish.
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