Fattoush Salad

Recipe

18 INGREDIENTS • 7 STEPS • 1HR 20MINS

Fattoush Salad

4.9

7 ratings

Let me assure you, the extra step of toasting off some pita and tossing it in sumac makes all the difference in this salad. It almost gets better the longer it sits, so it’s a great one to have leftovers of.

Fattoush Salad

Save

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

http://www.mysecondbreakfast.com

Let me assure you, the extra step of toasting off some pita and tossing it in sumac makes all the difference in this salad. It almost gets better the longer it sits, so it’s a great one to have leftovers of.

1HR 20MINS

Total Time

$3.06

Cost Per Serving

Ingredients

Servings

4

US / Metric

Dressing

1/2 cup

Whole Milk

1/2 cup

1

Lemon, juiced, divided

3 Tbsp juice per 4 servings

1 tsp

Ground Sumac

1/2 tsp

Ground Black Pepper

1 clove

Garlic, minced

2 Tbsp

Apple Cider Vinegar

3 Tbsp

Salad

1 stalk

Celery, sliced

2

Small Cucumbers, diced

1 bunch

Radish, sliced

5 radishes per 4 servings

1

Tomato, diced

1 bunch

Scallion, sliced

3 scallions per 4 servings

1/2 cup

Fresh Mint Leaves

1/2 cup

Italian Flat-Leaf Parsley

1

Whole Wheat Pita Bread

torn into pieces

1 Tbsp

1 tsp

Ground Sumac

Nutrition Per Serving

VIEW ALL

Calories

299

Fat

17.5 g

Protein

8.3 g

Carbs

31.6 g

Fattoush Salad

Save

My Second Breakfast

I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.

http://www.mysecondbreakfast.com

Author's Notes

Adapted, barely, from Ottolenghi's Jerusalem.

Makes 2 main courses or 4 side salad servings.

Cooking InstructionsHide images

step 1

In a small bowl, combine Whole Milk (1/2 cup), Greek Yogurt (1/2 cup), and 1 Tbsp of juice from Lemon (1). Let stand at room temperature for about an hour.

step 2

Add Ground Sumac (1 tsp), Ground Black Pepper (1/2 tsp), and Garlic (1 clove) to milk/yogurt mixture. Combine.

step 3

Add half of the Whole Wheat Pita Bread (1) to the yogurt mixture, and let sit for about 5 minutes.

step 4

In a large bowl, combine the Celery (1 stalk), Small Cucumbers (2), Radish (1 bunch), Tomato (1), Fresh Mint Leaves (1/2 cup), Italian Flat-Leaf Parsley (1/2 cup), and Scallion (1 bunch).

step 5

Top salad with milk/yogurt mixture. Add 2 Tbsp of Lemon Juice, Apple Cider Vinegar (2 Tbsp), Olive Oil (3 Tbsp) and mix. Let sit for 10 minutes.

step 6

In a pan, over medium-high heat toast the rest of the pita in Olive Oil (1 Tbsp). Once toasted, toss with Ground Sumac (1 tsp).

step 7

Serve in bowls, topped with the toasted pita.

step 7 Serve in bowls, topped with the toasted pita.

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