Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Fattoush
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 680 mg
Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 680 mg
Ingredients
Directions
- Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
- Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
- Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
- Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.
Cook’s Note
I like to dice the onion and bell pepper, but you can also thinly slice them. The use of bell peppers in this salad varies from region to region; leave them out, if desired.
