Fattoush Salad - Bravabod
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Fattoush Salad

Valentina

Traditional Fattoush is a Levantine salad made from crispy pieces of flat bread combined with plenty of greens and crisp vegetables such as cucumbers and tomatoes. This is my own adaptation, using lavash, olives, feta, and radishes. Plenty of fresh herbs too. But the star of the show has to be the crispy pieces of oven-baked lavash. Serve this salad immediately after dressing for best results.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 2-3 days


Shopping List
    Salad
  • 2 pieces lavash flatbread (Note 1)
  • 1 cup cucumber, diced (ideally persian cuucmber, Note 2)
  • 1 cup romaine lettuce or radish greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked chickpeas (optional)
  • 3 radishes, thinly sliced
  • 2 1/2 ounces feta cheese (or 1/2 cup of walnuts)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup red onion or scallions, finely chopped
  • 1/4 cup pitted olives, halved
  • olive oil, for brushing the lavash Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, chopped
  • 1/4 teaspoon sumac (Note 3)
  • 1/4 teaspoon salt
  • cayenne pepper, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 350°F. Brush the lavash on both sides with olive oil until slick but not dripping (I used about 2 tablespoons). Place the lavash pieces on a baking sheet bake until golden and crisp like a cracker, about 8 to 10 minutes. Remove from the oven and cool.
  3. Step 3: Wash, dry, and chop the romaine or radish greens into bite-sized pieces. Place the greens in a mixing bowl and add the remaining cucumbers, tomatoes, chickpeas, radish, feta, scallions, fresh herbs, and olives. Break 1 of the lavash into bite-size pieces and add it to the bowl. Add the dressing and toss to combine.
  4. Serve: Season to taste and add more lavash into the salad as desired. Serve immediately with any extra pieces of crispy lavash on the side.

Recipe Notes

Note 1: Lavash can also be substituted with 3 smaller pita breads. The cooking time may need to be adjusted accordingly to make the bread crisp but not burnt. Store-bought pita chips make a good time-saving option.

Note 2: If small Persian cucumbers are unavailable, aim to use another seedless variety of cucumber. The more common thick and seeded cucumbers are too wet for this recipe.

Note 3: Sumac is a tart spice which has a flavor profile similar to lemon. It is available at specialty foods stores, Middle Eastern markets, and online. If unavailable, try substituting with a bit of lemon zest.

Nutrition

Traditional Fattoush is a Levantine salad made from crispy pieces of flat bread combined with plenty of greens and crisp vegetables such as cucumbers and tomatoes. This is my own adaptation, using lavash, olives, chickpeas, and radishes. Plenty of fresh herbs too. But the star of the show has to be the crispy pieces of oven-baked lavash. Serve this salad immediately after dressing for best results.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Salad
  • 2 pieces lavash flatbread (Note 1)
  • 1 cup cucumber, diced (ideally persian cuucmber, Note 2)
  • 1 cup romaine lettuce or radish greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked chickpeas (optional)
  • 3 radishes, thinly sliced
  • 2 1/2 ounces vegan feta (or 1/2 cup of walnuts)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup red onion or scallions, finely chopped
  • 1/4 cup pitted olives, halved
  • olive oil, for brushing the lavash Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, chopped
  • 1/4 teaspoon sumac (Note 3)
  • 1/4 teaspoon salt
  • cayenne pepper, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 350°F. Brush the lavash on both sides with olive oil until slick but not dripping (I used about 2 tablespoons). Place the lavash pieces on a baking sheet bake until golden and crisp like a cracker, about 8 to 10 minutes. Remove from the oven and cool.
  3. Step 3: Wash, dry, and chop the romaine or radish greens into bite-sized pieces. Place the greens in a mixing bowl and add the remaining cucumbers, tomatoes, chickpeas, radish, feta or walnuts, scallions, fresh herbs, and olives. Break 1 of the lavash into bite-size pieces and add it to the bowl. Add the dressing and toss to combine.
  4. Serve: Season to taste and add more lavash into the salad as desired. Serve immediately with any extra pieces of crispy lavash on the side.

Recipe Notes

Note 1: Lavash can also be substituted with 3 smaller pita breads. The cooking time may need to be adjusted accordingly to make the bread crisp but not burnt. Store-bought pita chips make a good time-saving option.

Note 2: If small Persian cucumbers are unavailable, aim to use another seedless variety of cucumber. The more common thick and seeded cucumbers are too wet for this recipe.

Note 3: Sumac is a tart spice which has a flavor profile similar to lemon. It is available at specialty foods stores, Middle Eastern markets, and online. If unavailable, try substituting with a bit of lemon zest.

Nutrition

Traditional Fattoush is a Levantine salad made from crispy pieces of flat bread combined with plenty of greens and crisp vegetables such as cucumbers and tomatoes. This is my own adaptation, using low-carb flat bread, olives, feta, and radishes. Plenty of fresh herbs too. But the star of the show has to be the crispy pieces of oven-baked bread. Serve this salad immediately after dressing for best results.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Salad
  • 3 pieces low-carb flatbread
  • 1 cup cucumber, diced (ideally persian cuucmber, Note 1)
  • 1 cup romaine lettuce or radish greens
  • 1 cup cherry tomatoes, halved
  • 3 radishes, thinly sliced
  • 2 1/2 ounces feta cheese (or 1/2 cup of walnuts)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup red onion or scallions, finely chopped
  • 1/4 cup pitted olives, halved
  • olive oil, for brushing the lavash Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, chopped
  • 1/4 teaspoon sumac (Note 2)
  • 1/4 teaspoon salt
  • cayenne pepper, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 350°F. Brush the flatbread on both sides with olive oil until slick but not dripping (I used about 2 tablespoons). Place the flatbread on a baking sheet bake until golden and crisp like a cracker, about 8 to 10 minutes. Remove from the oven and cool. Note: different brands of flatbreads will have different cooking times. Keep an eye on it to avoid burning.
  3. Step 3: Wash, dry, and chop the romaine or radish greens into bite-sized pieces. Place the greens in a mixing bowl and add the remaining cucumbers, tomatoes, radish, feta, scallions, fresh herbs, and olives. Break the flatbread into bite-size pieces and add it, to taste, to the bowl. Add the dressing and toss to combine.
  4. Serve: Season to taste and serve immediately with any extra pieces of crispy flatbread on the side.

Recipe Notes

Note 1: If small Persian cucumbers are unavailable, aim to use another seedless variety of cucumber. The more common thick and seeded cucumbers are too wet for this recipe.

Note 2: Sumac is a tart spice which has a flavor profile similar to lemon. It is available at specialty foods stores, Middle Eastern markets, and online. If unavailable, try substituting with a bit of lemon zest.

Nutrition

Traditional Fattoush is a Levantine salad made from crispy pieces of flat bread combined with plenty of greens and crisp vegetables such as cucumbers and tomatoes. This is my own adaptation, using olives, radishes, and plenty of fresh herbs. But the star of the show has to be the crispy pieces of oven-baked flat bread. Grain-free tortillas make a great paleo-friendly option. Serve this salad immediately after dressing for best results.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Salad
  • 4 grain-free tortillas
  • 1 cup cucumber, diced (ideally persian cuucmber, Note 1)
  • 1 cup romaine lettuce or radish greens
  • 1 cup cherry tomatoes, halved
  • 3 radishes, thinly sliced
  • 2 1/2 ounces nut-based feta (or 1/2 cup of walnuts)
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup red onion or scallions, finely chopped
  • 1/4 cup pitted olives, halved
  • olive oil, for brushing the lavash Dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, chopped
  • 1/4 teaspoon sumac (Note 2)
  • 1/4 teaspoon salt
  • cayenne pepper, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. Set aside.
  2. Step 2: Preheat the oven to 350°F. Brush the tortillas on both sides with olive oil until slick but not dripping (I used about 1 tablespoon). Place the tortillas on a baking sheet bake until golden and crisp like a cracker, about 8 to 10 minutes. Remove from the oven and cool. Note: different brands of tortillas will have different cooking times. Keep an eye on it to avoid burning.
  3. Step 3: Wash, dry, and chop the romaine or radish greens into bite-sized pieces. Place the greens in a mixing bowl and add the remaining cucumbers, tomatoes, radish, feta or walnuts, scallions, fresh herbs, and olives. Break the tortillas into large bite-size pieces and add it, to taste, to the bowl. Add the dressing and toss to combine.
  4. Serve: Season to taste and serve immediately with any extra pieces of crispy tortillas on the side.

Recipe Notes

Note 1: If small Persian cucumbers are unavailable, aim to use another seedless variety of cucumber. The more common thick and seeded cucumbers are too wet for this recipe.

Note 2: Sumac is a tart spice which has a flavor profile similar to lemon. It is available at specialty foods stores, Middle Eastern markets, and online. If unavailable, try substituting with a bit of lemon zest.

Nutrition

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Fattoush Salad

PT25M 2 pieces lavash flatbread (Note 1) 1 cup cucumber, diced (ideally persian cuucmber, Note 2) 1 cup romaine lettuce or radish greens 1 cup cherry tomatoes, halved 1 cup cooked chickpeas (optional) 3 radishes, thinly sliced 2 1/2 ounces feta cheese (or 1/2 cup of walnuts) 1/2 cup fresh mint leaves 1/2 cup fresh parsley leaves 1/4 cup red onion or scallions, finely chopped 1/4 cup pitted olives, halved olive oil, for brushing the lavash 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 garlic clove, chopped 1/4 teaspoon sumac (Note 3) 1/4 teaspoon salt cayenne pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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