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Fattoush Salad, Syrian-Style Recipe
Flavours of Syria
Total time: 15 to 30 minutes
Prep. time: 10 minutes
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
Adelle, co-founder of Filles Fattoush and writer, explains "the word fattoush is believed to come from the Arabic 'fatafit,' which refers to leftover bits of stale pita, which are given a delicious second life when fried. Whatever the origin of the name, one thing is certain: this salad, surprisingly fresh and slightly tart, is a hit with both adults and children."
Hints & Tips
This salad can be made a little ahead of time, but the pita should be added at the last moment so that it stays crisp.
Ingredients
For 4 to 6 servings
- 1 head of lettuce or 1 romaine heart, thinly sliced (1)
- 1 Lebanese cucumber, sliced
- 1 large tomato, sliced
- 1 small onion, thinly sliced
- 1 yellow bell pepper, cubed
- 2 radishes, chopped
- Curly parsley leaves, chopped
- Fresh mint leaves, chopped
- Pomegranate seeds
Fried Pitas
- 1 pita, cut into pieces
- Vegetable oil for frying
Vinaigrette
- 3 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. vinegar
- 1 tsp. pomegranate molasses
- 1/4 Tbsp. salt
- 1/4 Tbsp. sumac powder
Method
Vinaigrette
- In a small bowl, combine all the ingredients with a fork. Set aside.
Fried pitas
- Heat the oil in a skillet over medium-high heat.
- When the oil is hot, add the pita pieces. Fry until crisp. Set aside.
Finishing
- In a salad bowl, combine all the ingredients with the fried pitas.
- Pour on the vinaigrette and toss by hand.
- Garnish with pomegranate seeds.
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