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Fattoush Salad

Fattoush is something my husband and I survived on back when we were vegetarians living in Bahrain- the mix of flavors is something you never forget and are easily hooked on after the first bite.


Sadly for us, when we came back home to California, we never had been able to find a place that had something similar (and that didn't charge an arm and a leg for), so over the years, I have continually refined a pretty adaptable recipe that works for me and my family, AND tastes as close to the originals as we can get here.


Now before you come at me... Traditionally, everything is all tossed together with crunchy pita chips and a dash more of sumac, but...


I like to make a large salad to last us a few days, so to avoid soggy produce, I separate the ingredients into a "dressing" and the "salad," and then toss them together before we're ready to eat.


DRESSING INGREDIENTS:

🍃Mint Leaves: 1/2 cup, finely chopped

🌱Parsley: 1/2 cup, finely chopped

🧅Onion*: 1/2 cup finely chopped

🍠Radish: 2, finely chopped

🍋‍🟩Lemon Juice: 1/2 cup (or more!)

🍾Olive oil: 1/2 cup

🍷Pomegranate Molasses: 2-3 tsp

🍒Sumac: 2-4 tsp

🧂Salt: 1-3 tsp

🧂Pepper: to taste (I do 1tsp, more or less)


SALAD INGREDIENTS

🥬 Romaine lettuce: 1-2, thinly sliced

🥒 Cucumber: 1, thinly sliced

🍅 Tomato: 1-2, chopped


DIRECTIONS:

✨ If you're going to eat the salad now, toss all of the ingredients mentioned above together in a single bowl and voila, you're done. ✨

1️⃣ If you want to store it for later, combine all the dressing ingredients in a jar and shake well

2️⃣ Combine all the salad ingredients in an airtight container (tip: add a paper towel to soak up extra moisture!)

3️⃣ When ready to eat, thoroughly toss the dressing and the salad together in a large bowl

😘 Top it off with crispy pita chips and a sprinkle more of sumac!

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