Every person has at least one go to salad and this is mine. It is so easy to prepare and tastes delicious. Fattoush is a traditional Levantine salad that is prepared differently in Lebanon, Syria and Palestine. Although I grew up eating Fattoush the Syrian way, this recipe, which is more Lebanese is my favorite.
This salad is an essential part of any mezze table and is always present in restaurants menus. It is good as an appetizer, but also perfect on its own for a quick lunch. Also, you can use 1 tsp of the dressing to marinate a chicken breast, grill it and have it alongside the salad for a full meal.
Fattoush is the solution for stale pita bread. I strongly recommend preparing the pita chips at home, instead of store bought. Traditionally, the pita is deep fried. However, this is one of the few times you’ll hear me saying that air frying or toasting them in the oven would actually taste better! This is simply because you want your bread to soak up the flavors from the dressing and deep-fried pita doesn’t do that well. If you have an air fryer, this is the perfect time to use it. I like to season my pita before air frying/toasting them and this would make your salad truly stand out.
Being the simple salad it is, I can’t stress enough the importance of sourcing the best ingredients you can get your hand on. This is key if you want to have a great fattoush bowl. You might find different recipes for fattoush each with different ingredients and this is because people used to prepare it with whatever fresh vegetables they have on hand. So, feel free to add or replace any of the ingredients based on your preference and what vegetables you have. However, the ingredients I have here would give you the authentic taste, if that is what you’re after.
This salad is a favorite of mine not only because it tastes good, but also because it is so quick to prepare. Start by preparing you pita bread and dressing, then chop up your vegetables, toss it all in a bowl and there you go! So good you won’t regret it!
- 7 Lebanese cucumbers halved lengthwise, sliced crosswise
- 5 red tomatoes diced or 2 cups cherry tomatoes, halved
- 4 radishes thinly sliced
- 1 small romaine lettuce chopped into bite size
- 1 small bunch of arugula roughly chopped
- 3 stalks green onions white and green parts, thing sliced
- 15 -20 mint leaves roughly chopped
- 2 small pita breads torn into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp sumac
- 1 tsp Aleppo pepper
- ¼ cup olive oil
- ¼ cup pomegranate molasses
- ¼ cup lemon juice
- ½ tsp salt
- 1 tsp sumac
For the pita chips
- Preheat the air fryer to 200°C/ 400°F.
- Mix olive oil with sumac and Aleppo pepper. Toss the pita bread with the olive oil mix.
- Place the pita in the basket of the air fryer.
- Cook for 8 to 10 minutes or until crisp and golden.
- In a large mixing bowl, add the chopped lettuce, cucumber, tomatoes, green onions, arugula, radish, mint and half of the pita chips.
- To make the dressing whisk all ingredients under dressing in a bowl.
- Dress the salad and toss. Top with the rest of the pita chips and serve immediately.