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SideChef
Recipes
Lunch
Fattoush Salad

18 INGREDIENTS • 7 STEPS • 1HR 20MINS

Fattoush Salad

Recipe
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.
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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
Whole Milk
1/2 cup
Whole Milk
Greek Yogurt
1/2 cup
Greek Yogurt
Lemon
1
Lemon, juiced, divided
3 Tbsp juice per 4 servings
Ground Sumac
1 tsp
Ground Sumac
Ground Black Pepper
as needed
Ground Black Pepper
Garlic
1 clove
Garlic, minced
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Olive Oil
3 Tbsp
Olive Oil
Salad
Celery
1 stalk
Celery, sliced
Small Cucumber
2
Small Cucumbers, diced
Radish
1 bunch
Radish, sliced
5 radishes per 4 servings
Tomato
1
Tomato, diced
Scallion
1 bunch
Scallion, sliced
3 scallions per 4 servings
Fresh Mint Leaves
1/2 cup
Fresh Mint Leaves
Italian Flat-Leaf Parsley
1/2 cup
Italian Flat-Leaf Parsley
Whole Wheat Pita Bread
1
Whole Wheat Pita Bread
torn into pieces
Olive Oil
1 Tbsp
Olive Oil
Ground Sumac
1 tsp
Ground Sumac
Nutrition Per Serving
VIEW ALL
Calories
286
Fat
17.2 g
Protein
8.2 g
Carbs
29.1 g
Love This Recipe?
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Fattoush Salad
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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 (as needed), 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.
Tags
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Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Side Dish
Summer
Vegetables
Middle Eastern
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