April 27th, 2024
Recipes
Lebanese Fattoush Salad
Valentina P
- Difficulty
•
- Time 15"
A delicious, classic Lebanese Fattoush salad filled with crisp vegetables, herbs, and crunchy toasted flatbread. Perfect with a side of hummus and/or simple baked chicken.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 head romaine or iceburg lettuce, chopped (about 5 handfuls)
- 2 to 3 cups or handfuls pita chips or toasted lavash (Note 1)
- 1 green bell pepper, sliced
- 6 radishes, sliced
- 1 1/2 cups English or Persian cucumbers, chopped
- 1 1/2 cups roma or cherry tomatoes, chopped
- 3/4 cup pomegranate seeds
- 1/2 cups parsley, chopped
- 1/2 cup mint, chopped For the Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon sumac (optional)
Instructions
- Step 1: Combine the chopped lettuce, sliced bell pepper, sliced radishes, chopped cucumber, chopped tomatoes, chopped parsley, and mint. Add the pomegranate seeds and stir together.
- Step 2: Stir together the dressing ingredients in a small bowl and drizzle some into the salad. Stir until the leaves are lightly coated. Extra dressing will last up 5 to days refrigerated.
- Serve: Right before serving, add the pita or lavash chips and stir to combine. Enjoy!
Recipe Notes
Note 1: To make homemade lavash chips, preheat the oven to 350 degrees Fahrenheit. Brush the lavash on both sides with olive oil until slick but not dripping. Place the lavash pieces on a baking sheet and bake until golden and crisp like a cracker, about 8 to 10 minutes. Remove from the oven to cool, then break into bite-sized pieces. Note 2: This recipe was inspired by the delicious Fattoush salad at Beirut Knightsbridge restaurant of London.
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Lebanese Fattoush Salad
PT15M 1 head romaine or iceburg lettuce, chopped (about 5 handfuls) 2 to 3 cups or handfuls pita chips or toasted lavash (Note 1) 1 green bell pepper, sliced 6 radishes, sliced 1 1/2 cups English or Persian cucumbers, chopped 1 1/2 cups roma or cherry tomatoes, chopped 3/4 cup pomegranate seeds 1/2 cups parsley, chopped 1/2 cup mint, chopped 4 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon sumac (optional) Gluten Free Vegan 6 Servings
Ingredients:
