Fattoush salad is one of my favourite Arabic salads of all time. It’s lemony garlic dressing is simply delicious and a healthy meal or side dish any day of the week. This colourful recipe is said to originate from Northern Lebanon, although today it is eaten by Arabs everywhere. The ingredients vary by region. Try experimenting with seasonal veg as you wish!
Preparation time: 15 minutes
Ingredients (serves 4-5 people)
- 2 medium romaine lettuces (or one large) chopped
- 1/2 red onion thinly sliced
- 1/2 cucumber quartered and chopped
- 1 cup of cherry or plum tomatoes chopped in halves (or quarters)
- 1 yellow or green pepper sliced
- 6-8 radishes sliced
- 1 small bunch of parsley finely chopped
- 8-10 mint leaves finely chopped
- 1 garlic clove crushed (add 1 more clove if you want it extra garlicky)
- 1/8 cup of olive oil
- 1 lemon (juice)
- Salt and pepper to taste
- 4-5 tsp sumac spice
- Croutons or pitta bread (optional)
- Wash and chop all the vegetable ingredients as per above and place into a large mixing salad bowl.
- In a separate bowl, add the olive oil, lemon juice, garlic, sumac, salt and pepper and then then mix the dressing.
- Add the dressing to the salad bowl and toss to coat all the ingredients with the dressing.
- Add more sumac, salt and pepper to taste if required.
- Add the croutons or toast some pitta bread and place on top of the salad (optional).
- Eat straight away once dressed, or refrigerate the salad without dressing until dinner time and dress before serving.