I recently learned that many cookbooks on Mediterranean cuisine have a recipe for Fattoush salad – I didn’t know it was so popular. It is a Levantine salad made from toasted (which I prefer) or fried pieces of Arabic flatbread which includes pita bread. In one of my cookbooks (Dada Eats Love to Cook It: 100 Plant Based Recipes for Everyone at Your Table) she made sourdough croutons replacing the traditional pita chips. I liked these a lot maybe because they were spiced with za’atar. She also added pomegranate arials which noone else did – I enjoyed them.
Fattoush is composed of mixed greens, or maybe just romaine lettuce; veggies such as tomatoes, wedges or cherry, cucumbers (Persian or English), radishes, green onions or red onions. Two fresh herbs are usually a part of this refreshing salad; parsley, mint and occasionally fresh thyme leaves are included. Dressings are different depending on the region and the cookbook author. Christopher Kimball made his salad with chicken and a tahini dressing which I hope to try (I did try it and posted it). Food52 had a California style – no thanks. Pomegranate molasses, fresh lemon and sumac in varying amounts are usually included. Pita chips are a traditional garnish but I really enjoyed the sourdough croutons. Anyways, I knew it was a salad I would enjoy – I just had to find the combination that appealed to my tastebuds!
Will post Christopher Kimball’s version of Fattoush with Shredded Chicken and Tahini-Sumac Dressing soon
Fattoush - Mediterranean Salad
Vinaigrette No. 1: Maureen Abood
- juice of 1 lemon
- 1 tsp. pomegranate molasses
- 1 small garlic clove, minced
- 1 tsp. kosher salt
- 2 tsp. dried mint (I used fresh) divided
- 2 tsp. sumac, divided
- 3 tbsp. EVOO
Use 1 tsp. dried mint and 1 tsp. sumac in the vinaigrette. Sprinkle the remaining mint and sumac on top of the salad before serving.
Vinaigrette No. 2: Samah Dada
- 1/2 tbsp. ground sumac
- Juice of 1 lemon, plus more to taste
- 2 tbsp. EVOO
- 2 tsp. pomegranate molasses, plus more to taste
- Kosher salt and freshly ground black pepper to taste
- 1/2 tsp. za’atar
Pita Chips:
- two (8-inch) pita breads, each split into two rounds
Cut a thin slice off one side. Gently pry the pita rounds apart, using your finger and a sharp knife until you’ve split them in two. Since I was making chips (and not stuffing them) I first cut each round in half for easier handling.
Heat the oven to 400 degrees. Place rounds on a baking sheet and brush eash side with EVOO, then sprinkle with sumac. Bake until browned and crisp, about 10 minutes total, flipping once after 5 minutes. (by mistake I cooked them 12 minutes which was too long but the chips were still good). Cool and then break into bite-size pieces.
Sourdough Croutons:
- 2 large slices of sourdough bread, crusts removed and cut into cubes
- 1/2 tbsp. EVOO
- 1 tsp. za’atar
Preheat oven to 425 degrees. In a bowl toss croutons with EVOO and za’atar and place on a parchment lined baking sheet. Bake for about 10 minutes, turning once.
Salad Ingredients:
- romaine lettuce or greens of your choice
- 1 English cucumber, cut in half, seeds scraped, and sliced into half moons; can use small Persian cucumbers
- roma tomatoes, chopped or cherry tomatoes cut in half
- green onions (both white and green parts), chopped or red onion, sliced
- radishes, stems removed and thinly sliced
- fresh parsley leaves, chopped (to taste)
- fresh mint leaves, chopped (to taste)
- fresh thyme leaves (optional)
You can salt your cucumbers and remove the seeds from the tomatoes if desired; I don’t do that.
Recipe by cookingwithauntjuju.com
Love the fresh flavors of this salads, and the different vinaigrette. 🙂
I’m kind of into Mediterranean type recipes – a little healther and well balanced 🙂
Heart healthy for sure!
For sure Terri – even the vinaigrettes are “light” 🙂
What a delightful salad. 🥗🌿
It really was Gail – another salad that can be adpated to your tastebuds 🙂
We like salads, that’s for sure. 🌿🍂🍃
Reblogged this on http://www.foodasally.com and commented:
Tasty and healthy!
Thanks very much Gina 🙂
You’re welcome and thank you!
I had fattoush in Oman that was to die for. It had a very high bread to greens ratio. And the bread was called khubz. I was going to make it from scratch, but it was basically flour and water, so I went with pita bread!
Yes, it’s a Morocan flatbread that sounds good – I believe Kimball mentioned it in his cookbook. I guess it depends on the region as to the bread that’s used, typically pita. I really enjoyed the sourdough croutons 🙂 Made Kimball’s version of Fattoush with shredded chicken and a tahini-sumac dressing which was delicious.
During my ex-pat days in the UAE, I lived on fattoush and still enjoy it often. But, Kimball’s version of fattoush with shredded chicken and tahini-sumac dressing sounds amazing.
Yes, I thought so too! I did make Kimball’s version and really enjoyed it. I am a big tahini fan and it toned down the sour flavor of sumac (which I like too). Just a lot more character and layers of flavor 🙂