Fattoush
A vibrant Levantine bread salad made with toasted or fried pita chips, mixed greens, radishes, and tomatoes. Dressed in a zesty blend of extra virgin olive oil, lemon juice, and plenty of tangy sumac.
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🥄 Ingredients
- 1 medium tomato
- 2 lettuce leaves
- 1 green onion
- 3 medium onions (400g)
- 1/2 green bell pepper
- 2 tablespoons chopped parsley
- 1/4 bunch fresh mint (if available)
- 1/2 cucumber (if large)
- 5 small radishes, thinly sliced
- Toasted bread
- Juice of 3 lemons or 1/4 tablespoon citric acid (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 cup good quality olive oil
- 2 tablespoons pomegranate molasses (optional)
- 1 tablespoon ground sumac (optional)
👩🍳 Instructions
- Soak the vegetables in a quarter cup of white vinegar for 10 minutes, then drain them of water. Chop them into medium-sized pieces and then mix them with salt, lemon, and olive oil.
✨ Chef's Secret
Fattoush is flexible in its ingredients; you can add any seasonal vegetables you have available, such as purslane, radishes, and dried onions if fresh ones aren't available. To make this salad a family favorite, follow two basic rules: use medium-sized, firmer ingredients like cucumbers and tomatoes, and finely chopped parsley, onions, radishes, and other strong seasonings, like spices. This will give you a wonderful flavor and a great taste. Personally, I don't like pomegranate molasses or sumac with fattoush. I feel they alter the taste of the vegetables in an unpleasant way, and food is a matter of taste. I prefer lemon juice or citric acid for salads and fattoush without adding too many other ingredients that might overpower the flavor of the vegetables.
🌹 Decoration
Garnish the fattoush dish with toasted bread (cut into small squares with scissors).
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