Best 16 Fattoush Salad Recipes

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
• Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
• Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
• Seed the cucumber, dice it, and add it to the salad bowl.
• Cut the tomatoes in half and add them to the salad bowl.
• Mince the scallions and add them to the salad bowl.
• Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
• In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
• Pour the dressing over the salad.
• Break the crispy pitas into small pieces and add to the salad. Toss well.
• Enjoy!

LEBANESE FATTOUSH (BREAD SALAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
• Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
• Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
• Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
• Garnish salad with toasted pita.

FATTOUSH (LEBANESE SALAD)

Steps:

• Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
• Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
• Pour dressing over salad; toss to mix. Scatter pita squares on top.

FATTOUSH SALAD

Steps:

• Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

FATTOUSH - LEBANESE BREAD SALAD

Steps:

• Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
• Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
• Toast pita bread under the grill - it should be pale gold in colour, not brown.
• Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.

FATTOUSH RECIPE (LEBANESE SUMMER SALAD)

Steps:

• Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
• Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
• Combine all of the salad ingredients and then toss with the dressing.
• For the dressing- combine the dressing ingredients and whisk together.
• This salad is best dressed just prior to serving.

FATTOUSH ( TOASTED PITA BREAD SALAD )

Steps:

• Preheat the oven 400ºF
• Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
• In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint.
• Toss with the lemon juice and olive oil. Salt and pepper to taste.
• Now add the toasted bread and mix well.
• Serve immediately.

DANIELLE'S FATTOUSH SALAD

Steps:

• Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
• Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
• Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

EASY FATTOUSH SALAD

Steps:

• Combine all of the salad ingredients in a glass bowl, toss and chill in the refridgerator for 20 minutes.
• Brush the pita bread lighty with olive oil and sprinkle with the desired amount of garlic salt. Toast in a 350 degree oven for 7-10 minutes until crisp, remove from oven and allow to cool. Once cooled, crumble into bite sized pieces.
• Just before serving toss pita bread with the rest of the salad and enjoy!

FATTOUSH - TOASTED BREAD SALAD

Steps:

• Combine all the vegetables in a large bowl and mix well.
• Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
• Toss everything together and serve immediately.

FATTOUSH BREAD SALAD WITH HUMMUS

Steps:

• For the Dressing:.
• Add dressingingredients to a small bowl and wisk together until combined.
• For the Salad:.
• Preheat oven to 350.
• Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.
• Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.
• Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.
• Break the toasted pita into bite sized pieces and add to the salad.
• Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.
• Garnish each plate with a scoop of hummus.
• Drizzle with extra dressing if you like and serve.

FATTOUSH SALAD WITH GRILLED CHICKEN

Steps:

• For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside.
• For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
• Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces.
• Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving.

ARABIC FATTOUSH SALAD

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
• Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

FATTOUSH-ISH SALAD

Steps:

• Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely.
• Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine.
• Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper

PITA BREAD SALAD WITH TOMATOES AND CUCUMBER (FATTOUSH) RECIPE - (4/5)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 3 tablespoons oil over surface of pitas. (Pitas do not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pitas are crisp and pale golden brown, 10 to 14 minutes. Set aside to cool. (Cooled pitas can be stored in zipper-lock bag for 24 hours.) 2. While pitas toast, whisk lemon juice, garlic, and 1/4 teaspoon salt together in small bowl. Let stand for 10 minutes. 3. Place tomatoes, cucumber, arugula, cilantro, mint, and scallions in large bowl. Break pitas into 1/2-inch pieces and place in bowl with vegetables. Add lemon-garlic mixture and remaining 1/4 cup oil and toss to coat. Season with salt and pepper to taste. Serve immediately.