Introducing weeknight-friendly fattoush salad! This EASY, 1-bowl, 20-minute model is our impressed tackle the traditional Levantine dish. Suppose recent, crunchy veggies tossed in a vivid pomegranate dressing with herby mint leaves, crispy pita chips, and pomegranate arils (main YUM)!
It’s a refreshing facet to pair with different Mediterranean- and Center Jap-inspired recipes, or toss in some chickpeas to make it a light-weight meal by itself. Allow us to present you the way it’s accomplished!
What’s Fattoush?
Fattoush is a salad from the Levant area, which incorporates a number of international locations within the Jap Mediterranean. This salad generally consists of recent veggies and herbs, toasted or fried flatbread, and a vivid spice referred to as sumac. Pomegranate molasses is one other frequent ingredient that provides much more brightness.
The next is our straightforward, impressed model with equally vivid flavors and crunchy textures, plus an choice to make it gluten-free!
How you can Make Fattoush Salad
This salad begins with a base of recent chopped romaine for its crunchy texture and impartial taste.
Then we add quite a lot of recent, crunchy veggies like cucumber, tomato, and radish. Utilizing seasonal, flavorful veggies (particularly homegrown!) actually makes this salad shine, however you’ll be able to’t go mistaken due to the flavorful dressing!
The easy, no-mix dressing comes collectively by tossing the lettuce and veggies with lemon juice, pomegranate molasses, sumac, salt, and pepper. It provides this salad the classically vivid, daring, pleasantly bitter taste of fattoush. Non-compulsory maple syrup and olive oil can present extra stability and be welcome additions relying on the sweetness of your pomegranate molasses.
Then it’s on to the ultimate touches: recent mint leaves, pita chips, and pomegranate arils. We love holding the mint leaves complete for stunning presentation and pops of herby taste. And whereas we favor store-bought pita chips for ease, we’ve included notes for home made, which is useful you probably have day-old flatbread or pita bread to make use of up.
We hope you LOVE this fattoush salad! It’s:
Crisp
Shiny
Crunchy
Refreshing
Tart-sweet
Fast & straightforward
& SO scrumptious!
When paired with chickpeas, it makes the right gentle meal for decent summer time days! It’s additionally an important facet for Mediterranean- and Center Jap-inspired mains together with our Vegan Lentil Fesenjān and Kale Falafel Hummus Wraps.
Extra Straightforward, Refreshing Salads
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Servings 4 (facet servings // or half for entrée servings)
SALAD
- 3 cups chopped romaine lettuce (or different crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g)
- 2 cups chopped recent, crunchy veggies of alternative (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish)
- 1 Tbsp lemon juice
- 1 Tbsp pomegranate molasses (or balsamic vinegar, although not conventional)
- 3/4 tsp floor sumac
- 1 wholesome pinch every sea salt and black pepper (plus extra to style)
- 1/2 tsp maple syrup (non-obligatory // plus extra to style, relying on the sweetness of your pomegranate molasses)
- Further virgin olive oil (non-obligatory // guarantee prime quality and keep away from including an excessive amount of)
FOR SERVING
- 1/3 cup loosely packed recent mint leaves, faraway from stems and left complete (~1 small bunch mint)
- 1 ½ cups pita chips, barely crushed (gluten-free as wanted // we used Easy Mills Veggie Flour Pita Crackers // see notes for home made*)
- 1/4 cup pomegranate arils (discover our favourite technique to reduce a pomegranate right here // or sub sliced strawberries when in season, although not conventional)
- 1 (15 oz.) can chickpeas, drained and rinsed (non-obligatory // embody if serving as an entrée)
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PITA CHIPS: See notes for directions on making home made pita chips. We like utilizing store-bought pita chips for ease!
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SALAD: To a big mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Style and modify as wanted, including maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t discover it obligatory), extra lemon juice for brightness, extra pomegranate molasses for a wealthy, tart taste, or a drizzle of olive oil for richness (guarantee high-quality olive oil and keep away from including an excessive amount of — we discovered commonplace grocery retailer olive oil added an excessive amount of bitterness).
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FOR SERVING: When able to serve, garnish with recent mint leaves, pita chips, pomegranate arils, and chickpeas (non-obligatory). Serve straight away to maintain the pita chips from getting soggy.
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Finest when recent. Leftovers will maintain saved individually for as much as 2-3 days. Not freezer pleasant.
*Prep time doesn’t embody making pita chips.
*Vitamin info is a tough estimate for 4 facet servings calculated with Easy Mills pita crackers and with out non-obligatory components.
*HOMEMADE PITA CHIPS:
1 ½ cups pita bread (gluten-free as wanted // we used BFree stone-baked pita breads)
1 ½ Tbsp olive oil
1/2 tsp dried oregano (non-obligatory)
1/2 tsp floor sumac (non-obligatory)
1/4 tsp sea salt
Preheat oven to 350 F (180 C) and line a big baking sheet with parchment paper.
Reduce pita bread into small triangles (~1/2-inch x 1/2-inch x 1 inch) and separate layers of pita to make sure all of the chips are a single layer.
Place the pita triangles on the parchment-lined baking sheet. Drizzle evenly with olive oil and toss to coat. Sprinkle with oregano, sumac, and sea salt and toss to evenly coat.
Prepare pita triangles in a single layer and bake for 8-12 minutes, till frivolously browned on the perimeters and starting to crisp up. Watch carefully after 8 minutes as a result of they go from crisp to burnt rapidly. Pita could take longer to prepare dinner relying on its freshness and thickness.
Take away from the oven and let cool on the pan to crisp up additional earlier than including to salad.
Serving: 1 facet serving Energy: 127 Carbohydrates: 21.6 g Protein: 2.8 g Fats: 4.1 g Saturated Fats: 0.4 g Polyunsaturated Fats: 0.18 g Monounsaturated Fats: 0.07 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 138 mg Potassium: 446 mg Fiber: 4 g Sugar: 7.5 g Vitamin A: 562 IU Vitamin C: 14 mg Calcium: 63 mg Iron: 1.8 mg
