Fattoush Salad is a dish originating from the Middle East and popular in Lebanon, Iraq, Jordan, Palestine, Syria. It is a traditional salad commonly found in Middle Eastern restaurants all over the world.
Having just completed my post on stuffed grape leaves, and craving for all things Middle Eastern, I thought it would be nice to do a post on Fattoush Salad. There is nothing more delicious or appetizing than a good Middle Eastern mezze. Seeing those bowls of hummus, babaganoush, tabouleh, kafta, spread out on a table while surrounded by family and friends is heartwarming. Fattoush Salad is a perfect addition sure to round out a great mezze.
I grew up in Sao Paulo surrounded by Lebanese people. The number of people living in Brazil of either full or partial Lebanese descent is estimated by the Brazilian and Lebanese governments to be around 7 million. Sao Paulo is host to the largest portion of these immigrants. Growing up, many of my friends of my friends were Lebanese and from the time I was young, I was exposed to this wonderful cuisine. During my travels, when I am in the mood for something other than the native cooking, I often seek out Middle Eastern food. For me, it reminds me of family and firends, and has become one of of my favorite cuisines.
Fattoush Salad is very easy to make, and is the perfect companion to your mezze or grilled meats. Since much of the Middle Eastern table contains flavorful meat and vegetable dishes, Fattoush Salad offers a welcome and lighter side to compliment those dishes.
I hope you enjoy making this Fattoush Salad. In the Middle Eastern tradition, be sure to make extra so that you can share it with your family and friends!
- 3 pieces toasted pita bread, broken into 1 inch pieces
- 1 head romaine lettuce or purslane, chopped or broke into pieces
- 3 medium size tomatoes cut into quarters
- 3 radishes, stems removed, thinly sliced
- 1 small persian or english cucumber, cut in half and sliced
- ½ cup chopped curly or flat leaf parsley
- 1 cup chopped fresh mint
- ½ cup chopped scallion
- For the dressing:
- ½ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons of pomegranate molasses
- 2 garlic cloves, minced
- ½ teaspoon of sugar
- salt and pepper to taste
- 1 teaspoon of sumac - *available at Middle Eastern markets
- ¼ teaspoon of ground allspice
- Start by toasting the pita bread in a toaster oven until crisp and golden brown in color. Break the bread into 1 inch pieces. Seat aside.
- Make the salad dressing. Whisk together the lemon juice, the pomegranate molasses, the garlic, sugar, sumac, allspice, salt and pepper. Add the olive oil and whisk until the olive oil is emulsified into the dressing. Set aside.
- In a large salad bowl, combine the lettuce, tomatoes, radishes, cucumber, parsley, mint and scallion.
- Just before serving, give dressing another quick whisk and start to pour over the salad slowly. Taste your salad and add more dressing and salt if necessary. Add the toasted pita bread and serve immediately. Enjoy!