Fattoush
Lebanese crunchy salad with toasted pitta, herbs and a lemon and garlic dressing
A fresh, crunchy Lebanese salad of tomatoes, cucumber, rocket, celery, spring onions and green pepper with lots of mint and parsley, tossed just before serving with crisp toasted pitta and a sharp lemon, garlic and olive oil dressing. Serve as a starter or alongside falafel and dips.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
For the dressing
Method
0/5 doneStep 1: Heat the oven to 375°F. Brush 2 pitta bread on both sides with 1 tbsp oil.
Step 2: Place on an oven tray and toast for about 15 minutes until crisp. Cut the bread into small pieces.
15 minStep 3: Toss 4 tomatoes, 2 cucumbers, 1 cup rocket or iceberg lettuce, 2 tbsp fresh mint, 1 stick celery, 5 spring onions, 1 green capsicum (bell pepper), 2 tbsp fresh parsley and ½ tsp salt together well.
Step 4: Whisk 2 tbsp olive oil, 2 tbsp lemon juice and 1 clove garlic together.
Step 5: Just before serving, add the bread and the dressing and mix well.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 6 g
- Carbs
- 27 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fattoush take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of cucumbers?
- Courgette, same weight (in salads, use young ones).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
All-way potato salad
Warm new potatoes boiled in their skins and tossed in one of three dressings: creamy parsley sour cream, a tangy basil vinaigrette, or a fresh 'greeny' dressing of cottage cheese and herbs. Each dressing is enough for 500 g of potatoes, so make one, or make all three for a party. Serve the salad chilled on a bed of lettuce with a spoonful of single cream on top.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.