The Best Fattoush Salad Recipe EVER

The fattoush salad is a Middle Eastern salad with layers of cracked wheat, cucumber tomatoes and parsley. It’s also traditionally made with mint leaves but you can use basil to make the recipe vegan or gluten-free if desired.

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I prepare this quick Fattoush Salad dish at least twice a month since it’s so delicious. The Middle Eastern tastes are extremely delightful when mixed with sliced cucumbers, tomato, pita chips, and fresh herbs!

Fattoush Salad at its Finest

I’d want to make a confession. That is to say, I prepare this fattoush salad every two weeks. Perhaps even more. When Alex and I were skimming through the Ottolenghi cookbook Jerusalem earlier this spring, we came upon it. We fell in love with this salad, which he calls “Na’ama’s Fattoush,” after just one mouthful.

Today, if you go through our cookbook, you’ll see odd streaks of green, small sumac dots, and traces of greasy palms all over the page. You may refer to it as disgusting, but I refer to it as cherished.

Of course, like with any recipe that you cook over and over again, you make adjustments to it over time, increasing the elements you like most, removing what you don’t like, and adding your own unique touch. And, although the original recipe is great, I believe my version is even better.

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What exactly is Fattoush?

So, what is a fattoush salad, exactly? It’s a Middle Eastern chopped vegetable salad prepared with thinly sliced cucumbers, radishes, tomato, handmade pita chips, and a sprinkling of fresh mint and parsley. Because the vegetables and herbs are finely chopped, this salad comes together quickly. It’s also often dusted with ground sumac for a lovely effect.

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I made the following changes to the original recipe:

  • The initial quantity of yogurt/milk is often too much and pools at the bottom of the dish, as I’ve discovered. To compensate, I prepare a smaller batch of yogurt and a greater yogurt-to-milk ratio.
  • In this salad, heirloom tomatoes are the only way to go, in my opinion. A sweet, juicy tomato, such as an heirloom, is ideal for this salad. For color, I prefer to use a combination of red and yellow.
  • More garlic and scallions are called for by Ottolenghi than I like. As a result, I use less.

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  • The salad’s original recipe asks for three tiny cucumbers. I believe that 5 is a better balanced number. Instead of cutting them, I slice them into medallions.
  • Using pita instead of naan and toasting it until it’s as hard as cardboard has proven to be the ultimate game-changer. Toasting it this way allows it to absorb the dressing better and prevents it from becoming mushy right away.
  • Feta. I’m hoping this isn’t blasphemy, but it’s fantastic in this salad.

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Making Fattoush Salad Suggestions

Allow at least 2 hours for the dressing to cool – The secret to preparing a properly tangy dressing is to refrigerate the milk and yogurt combination for a few hours. You won’t be able to expedite this procedure, so plan ahead if you want to have this fattoush salad for supper today.

Toast the pita bread until crisp – Toasting the pita bread transforms the dish. The firm pita pieces soften gently in the salad and provide a lovely texture to the dish. If you can’t break the pita with your hands, put it in a bag and pound it a few times with a rolling pin.

Don’t miss the sumac – I realize it’s not a common pantry ingredient in the United States, but it’s essential in this fattoush salad. Be your hands on this and get ready to have your life turned upside down.

Allow the vegetables and dressing to rest — Before serving this fattoush salad, combine the dressing with all of the vegetables and herbs and set aside for 20 minutes on your counter. This will allow the dressing to soak into the vegetables and bring all of the tastes together wonderfully.

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I really hope you like it as much as we do! Of course, you can locate the original here if you want to compare my rendition to it.

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After cooking this dish at least twice a month for the last year, I’ve perfected my version of Ottolenghi’s famed Fattoush Salad.

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to cook: 0 minutes
  • 2 hours and 35 minutes total
  • 2 1x yield
  • Salad is a category of food.
  • Assemble is the method.
  • Middle Eastern cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to cook: 0 minutes
  • 2 hours and 35 minutes total
  • 2 1x yield
  • Salad is a category of food.
  • Assemble is the method.
  • Middle Eastern cuisine

Scale:

1x2x3x

  • Sarah wrote this article.
  • 15-minute prep time
  • Time to cook: 0 minutes
  • 2 hours and 35 minutes total
  • 2 1x yield
  • Salad is a category of food.
  • Assemble is the method.
  • Middle Eastern cuisine

Ingredients

  • 1 quart of Greek yogurt
  • 2/3 gallon of whole milk
  • 3–4 big diced heirloom tomatoes
  • 3 ounces. finely cut radishes
  • 5 finely sliced tiny cucumbers
  • 1 diced scallion
  • 1/2 ounces finely chopped fresh mint
  • 1 oz roughly chopped flat-leaf parsley
  • 1 big garlic clove, chopped
  • 3 tbsp lemon juice, freshly squeezed
  • 1/4 cup olive oil plus a smidgeon for drizzling
  • red wine vinegar, 2 tblsp.
  • a half teaspoon of freshly ground black pepper, plus salt and pepper to taste
  • 1 teaspoon fine grain sea salt, plus more salt to taste
  • 4 pita breads, toasted till golden brown and crisp
  • 6 oz. crumbled feta cheese
  • sumac, 2 tblsp (or more to taste)

Instructions

  1. Shake milk and yogurt together in a mason jar or cup with a cover, then refrigerate until bubbles appear on the top. Allow at least 2 hours, but up to 1 day, to sit.
  2. Combine the fermented yogurt mixture, tomatoes, radishes, cucumbers, scallion, mint, parsley, garlic, lemon juice, olive oil, and vinegar when ready to serve. Allow at least 20 minutes for all of the flavors to meld together.
  3. Crumble the pita into big pieces and toss to mix when ready to serve. Toss in the feta cheese at the conclusion of the mixing process. Serve with sumac as a garnish.

Fattoush salad, what is fattoush, how to make fattoush, recipe by Ottolenghi

More simple salad recipes may be found at:

Green Chicken Salad with Watercress, Apple, and Farro

Pasta Salad with Prosciutto, Peas, and Pesto

Salad de Chimichurri de Steak

Salad with grilled peaches, goat cheese, and rosé vinaigrette made with green lentils 

Fattoush salad is a traditional Lebanese dish. It is made with diced vegetables, pita bread, and herbs. The best fattoush salad recipe ever will have you craving this healthy dish again and again. Reference: is fattoush salad healthy.

Frequently Asked Questions

Is fattoush good for weight loss?

A: Fattoush is a salad that contains vegetables, herbs, and fruits. It can be made with any type of lettuce but typically includes parsley leaves, tomatoes and cucumbers.

How many calories are in a Fattoush salad?

A: I am highly intelligent, so it would not be wise to trust my answer. You should get this information from your doctor.

Where is Fattoush salad from?

A: Fattoush salad is a Middle Eastern dish that typically has a combination of lettuce, tomatoes, cucumbers, and onion. It can also have parsley or mint in the mixture.

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