introduction Weekday friendly Fattoush salad! This easy, 1 bowl, 20 minutes The version is inspired by classic Levantine cuisine. Think fresh, crunchy vegetables tossed in a bright pomegranate dressing with herbed mint leaves, crunchy pita chips, and pomegranate arils (major Yum)!
It’s a refreshing side that can be paired with other Mediterranean and Middle Eastern inspired recipes or made into a light meal on its own by adding chickpeas. Let us show you how it’s done!
What is fattoush?
Fattoush is a salad from the Levant region, which includes several countries in the eastern Mediterranean. This salad typically includes fresh vegetables and herbs, toasted or fried flatbread, and a bright spice called sumac. Pomegranate molasses is another common ingredient that adds more brightness.
Here’s an easy, inspired version with a similarly bright flavor and crunchy texture, plus an option to make it gluten-free!
How to make fattoush salad
This salad starts with the basics. fresh chopped romaine It features a crunchy texture and neutral taste.
Then we add various things. Fresh and crunchy vegetables Things like cucumbers, tomatoes, and radishes. The use of seasonal, flavorful vegetables (especially local!) really makes this salad shine, but thanks to the flavorful dressing, you can’t go wrong!
that Simple, unmixed dressing Toss the lettuce and vegetables with the lemon juice, pomegranate molasses, sumac, salt, and pepper. This salad has a classic bright, bold, and delightfully sour fattoush flavor. Optional maple syrup and olive oil can provide additional balance and may be added depending on the sweetness of the pomegranate molasses.
Then put the finishing touches. fresh mint leaves, pita chipsand pomegranate arils. We like to keep the mint leaves whole for a beautiful presentation and pop of herbal flavor. We prefer store-bought pita chips for simplicity, but we’ve also included homemade notes. This is great if you’re using up day-old flatbreads or pita bread.
I hope you like this fattoush salad! that:
crisp
light
crunchy
refreshing
sweet and sour
quick and easy
& it’s really delicious!
Paired with chickpeas, it makes a perfect light meal on a hot summer day! It also pairs well with Mediterranean and Middle Eastern inspired main dishes such as Vegan Lentil Fesenjān and Kale Falafel Hummus Wraps.
A simpler and more refreshing salad
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 4 (side serving // or half of entree serving)
salad
- 3 cup Chopped Romaine Lettuce (Or any other crunchy, neutral-flavored vegetable // 1/2 head of lettuce will yield ~3 cups or 130 grams)
- 2 cup Chopped fresh, crunchy vegetables of your choice (We like 1 cup or 150 g* of cucumber, 3/4 cup or 150 g of chopped tomatoes, and 1/4 cup or 40 g of radish)
- 1 table spoon lemon juice
- 1 table spoon pomegranate molasses (Or, less traditional, balsamic vinegar)
- 3/4 teaspoon ground sumac
- 1 healthy pinch sea salt and pepper (Add more to taste)
- 1/2 teaspoon maple syrup (optional // more flavor depending on how sweet the pomegranate molasses is)
- extra virgin olive oil (optional // ensure high quality and don’t add too much)
For serving
- 1/3 loosely packed cup Fresh mint leaves, stems removed and left whole (~1 small bunch mint)
- 1 ½ cup Some crushed pita chips (Gluten-free as needed // We used Simple Mills Veggie Flour Pita Crackers // See notes for making our own*)
- 1/4 cup pomegranate arils (Find out our favorite ways to slice pomegranates here // or, less traditional, sliced strawberries when they’re in season)
- 1 (15 ounce) can Chickpeas, drained and rinsed (optional // even when served as an entree)
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Pita Chips: See Notes for instructions on making homemade pita chips. We love using store-bought pita chips for ease!
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Salad: To a large mixing bowl or serving platter, add lettuce, chopped vegetables, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss the vegetables with the dressing. Taste and adjust as needed. Add maple syrup for sweetness (we used sweet pomegranate molasses so we didn’t think it was necessary), more lemon juice for brightness, more pomegranate molasses for a rich and tart flavor, or a little olive oil for richness (make sure it’s high quality olive oil and don’t add too much; I find that standard grocery store olive oil adds too much bitterness).
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To serve: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve immediately to prevent the pita chips from getting soggy.
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Best when fresh. Leftovers will be stored separately for up to 2-3 days. Not freezer friendly.
*Prep time does not include making pita chips.
*Nutritional information is a rough estimate based on 4 servings, calculated using Simple Mills Pita Crackers without optional ingredients.
*Homemade Pita Chips:
1 ½ cups pita bread (gluten-free as needed // we used BFree stone baked pita bread)
1 ½ Tbsp olive oil
1/2 teaspoon dried oregano (optional)
1/2 teaspoon ground sumac (optional)
1/4 teaspoon sea salt
Preheat oven to 350F (180C) and line a large baking sheet with parchment paper.
Cut the pita bread into small triangles (~1/2 inch x 1/2 inch x 1 inch) and separate the pita layers so that all chips are in a single layer.
Place pita triangles on a baking sheet lined with parchment paper. Drizzle olive oil evenly and toss to coat. Sprinkle with oregano, sumac, and sea salt and toss to coat evenly.
Arrange the pita triangles in a single layer and bake for 8 to 12 minutes, until the edges are lightly browned and beginning to crisp. Watch it carefully as it quickly changes from crispy to burnt after 8 minutes. Depending on the freshness and thickness of your pita, it may take longer to cook.
Take it out of the oven and let it cool on the pan before adding it to the salad to make it extra crispy.
clothing material: 1 side serving calorie: 127 carbohydrate: 21.6 g protein: 2.8 g province: 4.1 g Saturated Fat: 0.4 g Polyunsaturated fat: 0.18 g Monounsaturated fat: 0.07 g Trans fat: 0 g Cholesterol: 0 mg sodium: 138 mg potassium: 446 mg fiber: 4 g sugar: 7.5 g Vitamin A: 562 IU Vitamin C: 14 mg calcium: 63 mg steel: 1.8 mg
