Lebanese Fattoush

A vibrant and refreshing Middle Eastern salad made with crispy pieces of toasted or fried pita bread that act as croutons, mixed with a variety of fresh vegetables such as lettuce, cucumbers, tomatoes, radishes, and capsicum (bell peppers) with a tangy lemon dressing including a touch of signatur...

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Lebanese FattoushFoto: RecipeTin Eats

Ingredients

5 servings
  • 2 pita bread or 1 lebanese bread
  • 2 tbsp olive oil
  • 1/4 tsp cooking salt / kosher salt
  • 5 cups cos/romaine lettuce (, cut into large bite size pieces)
  • 2 Lebanese cucumbers (, thinly sliced into 3mm rounds)
  • 1 cup cherry tomatoes (, halved (~200g), or 1 1/2 regular tomatoes cut into large chunks)
  • 1/2 small red onion (, thinly sliced)
  • 5 red radish (, finely sliced)
  • 1/2 cup mint leaves (, lightly packed (large ones torn in half))
  • 1 tbsp roughly chopped parsley
  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp pomegranate molasses
  • 1 medium garlic clove (, finely grated or crushed using garlic crusher)
  • 1 tsp sumac ((still worth making without))
  • 1/2 tsp cooking salt / kosher salt

Steps

  1. Preheat oven to 220°C/425°F (200°C fan-forced).

  2. Separate the pita bread into 2 thin sheets. Cut into 3cm / 1.2" squares.

  3. Pile on a tray, drizzle with olive oil, toss, then sprinkle with the salt and toss again.

  4. Spread on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.

  5. Dressing - Shake the dressing ingredients in a jar until well combined.

  6. Salad - Place the Salad ingredients in a large bowl. Drizzle over half the dressing, toss. Add most of the crispy pita chips, drizzle with remaining dressing and toss again.

  7. Serve - Transfer into a serving bowl, top with remaining crispy pita and serve immediately.

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Source: RecipeTin Eats

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