This authentic Fattoush Salad is made with well-seasoned baked pita bread, vegetables and tossed in a zesty sumac fresh dressing.
This Fattoush Salad is the famous salad that you’ll find at all Syrian restaurants and throughout the Middle East. It’s a fresh salad made with vegetables and topped with the iconic fried pita bread which is done in Tania’s version with baked pita bread.
Fattoush is basically a Mediterranean salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried or baked pieces of pita bread. You’ll also typically see green peppers, green onions, mint and parsley.
In Arabic, the word “fattoush” is derived from “fatteh” which literally means “crumbs.” As you can imagine, this Fattoush Salad is basically a hodgepodge of pita bread that’s been seasoned then fried (or baked) in addition to other vegetables.
INGREDIENTS OF TANIA'S FATTOUSH SALAD :
PREPARATION OF TANIA'S FATTOUSH SALAD :
Chop the ingredients of fattoush salad.
It’s a good idea to small dice all the ingredients so that every bite of fattoush is complete with all the textures and flavours of the salads.
This zesty dressing is what separates authentic fattoush from all other fattoush.
Whisk together the lemon juice, garlic, sumac, Ideal Protein Calorie Free Maple Syrup, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Season to taste with salt and pepper. Set aside.
Cut the pita into the desired shapes (triangles, squares or strips).
In a bowl, add the pita bread and season with olive oil, Ideal Protein salt and freshly cracked pepper.
Toss the bread, olive oil, salt and pepper in a baking dish and bake at 425° for 5-10 minutes, depending on the thickness of the pita bread you use. • Make sure to stir frequently until the pita bread is lightly golden brown.
Set aside.
Start building the fattoush salad by adding all the chopped ingredients, the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, mint and parsley in a large serving bowl.
Pour the dressing on top and toss to combine.
But keep the pita bread on the side so that it can be added when served to stay crisp.
TIPS FOR MAKING THE RECIPE :
- Use the freshest ingredients possible for the best salad.
- Keep the baked pita on the side when serving.
- Make the dressing in a blender or small food processor if possible.
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 264
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Potassium 452mg13%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Can you make the fattoush salad ahead of time ?
- If the salad has not been tossed, you can store it in an airtight container for up to 4 days.
- If it has been tossed, it’s best to eat within 24 hours since it will be soggy after that.
- The dressing will keep well for up to 1 month in the fridge.
Ingredients
Directions
Chop the ingredients of fattoush salad.
It’s a good idea to small dice all the ingredients so that every bite of fattoush is complete with all the textures and flavours of the salads.
This zesty dressing is what separates authentic fattoush from all other fattoush.
Whisk together the lemon juice, garlic, sumac, Ideal Protein Calorie Free Maple Syrup, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Season to taste with salt and pepper. Set aside.
Cut the pita into the desired shapes (triangles, squares or strips).
In a bowl, add the pita bread and season with olive oil, Ideal Protein salt and freshly cracked pepper.
Toss the bread, olive oil, salt and pepper in a baking dish and bake at 425° for 5-10 minutes, depending on the thickness of the pita bread you use. • Make sure to stir frequently until the pita bread is lightly golden brown.
Set aside.
Start building the fattoush salad by adding all the chopped ingredients, the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, mint and parsley in a large serving bowl.
Pour the dressing on top and toss to combine.
But keep the pita bread on the side so that it can be added when served to stay crisp.