Ah, Fattoush! This vibrant salad is like a burst of the Mediterranean sun on your plate, with crispy pita croutons that remind me of those lazy summer afternoons spent diving into new flavors. It’s this delightful mix of fresh veggies and tangy dressing—perfect for when you crave something refreshing yet satisfyingly crunchy, kind of like when you find a forgotten treasure in your pantry, just waiting to be enjoyed.
Steps
- Chop all salad ingredients into small pieces to ensure each bite includes a mix of textures and flavors. Use a large head of romaine lettuce, vine-ripe tomatoes, Persian cucumbers, green peppers, radishes, green onions, and parsley.
- Prepare the dressing by whisking together lemon juice, minced garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Gradually add olive oil while whisking continuously until the dressing is fully emulsified.
- Cut pita bread into your preferred shape, such as triangles or strips. Fry the pieces in olive oil, seasoning with salt and pepper, until they turn crispy and golden brown, which should take about 5 to 7 minutes.
- In a large serving bowl, combine the chopped lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, and parsley. Pour the freshly made dressing over the salad and toss everything together to ensure even coating.
- Just before serving, add the fried pita bread to the salad to maintain its crispiness. Serve immediately to enjoy the fresh and vibrant flavors.
Ingredients
- 1 large head of romaine lettuce, chopped
- 1 large vine-ripe tomato, diced
- 2-3 Persian cucumbers, quartered
- ½ large green pepper, chopped
- 5 radishes, diced
- 2 green onions, sliced
- ¼ cup chopped parsley
- Pita bread, cut into desired shapes
- Olive oil (for frying pita and dressing)
- Salt and pepper (for seasoning)
- Lemon juice (for dressing)
- Garlic (for dressing)
- Sumac (for dressing)
- Pomegranate molasses (for dressing)
- Dried mint (for dressing)
FAQ
- Can the salad be prepared in advance?
- Yes, the salad can be prepared ahead of time if it hasn’t been tossed. Store it in an airtight container for up to four days. However, once tossed, it is best consumed within 24 hours to prevent it from becoming soggy. The dressing can be stored separately in the refrigerator for up to a month.
- Is there an alternative to frying the pita bread?
- Absolutely, you can bake the pita bread instead. Simply toss the bread with olive oil, salt, and pepper, and bake in a preheated oven at 425°F for 5-10 minutes, depending on the thickness of the bread.
- What can I use if I can’t find sumac?
- If sumac is unavailable, you can substitute it with lemon zest, which offers a similar tangy flavor profile. Sumac is often found in specialty spice stores or online.
- Where can I find pomegranate molasses, or can I make it myself?
- Pomegranate molasses can be purchased at Middle Eastern grocery stores or online. Alternatively, you can make it by reducing pomegranate juice, with or without added sugar, until it thickens.
- What vegetables can be added to fattoush salad?
- Fattoush is versatile and can include various seasonal vegetables. Commonly used ingredients are lettuce, tomatoes, cucumbers, radishes, and green peppers, but feel free to add any vegetables you prefer.
Tips
- Opt for the Freshest Ingredients: To achieve the best flavor, use the freshest vegetables available. This can be challenging during winter, but fresh produce will greatly enhance the salad’s taste and texture.
- Keep Pita Separate Until Serving: To maintain the crispiness of the fried pita bread, keep it separate from the salad until just before serving. This allows each person to add as much as they desire while ensuring the bread stays crunchy.
- Emulsify the Dressing: Use a blender or small food processor to mix the dressing ingredients. This method helps emulsify the dressing, preventing it from separating and ensuring a smooth, well-blended flavor.
- Alternative Pita Preparation: If you prefer a healthier alternative to frying, bake the pita bread. Toss the pieces in olive oil, salt, and pepper, and bake at 425°F for 5-10 minutes, depending on thickness, for a lighter yet still crispy texture.
Equipment
- Blender or small food processor (for emulsifying the dressing)
- Large skillet (for frying the pita bread)
