If you're looking for a new salad recipe and want something different to try, you'll love this delicious Fattoush Salad Recipe.
Besides the unique ingredients, like pomegranates, sumac, and pomegranate syrup, the finished salad is topped with pita chips instead of croutons.
I've spent the past two weeks visiting family in Chicago. One of the things I love about being in Chicago is getting to spend time in the kitchen with my sisters, and niece,
Since blogging must go on, I asked my sister, Beni, if she would be willing to share her Fattoush Salad recipe with my readers. The following is her "secret" (not so secret now) recipe.
What is Fattoush Salad?
Fattoush is a popular Lebanese salad, served throughout the Middle East. Unlike Tabouli, fattoush is made with roughly chopped vegetables, whereas tabouli's ingredients are finely chopped.
Reminiscent of croutons, fattoush has fried (or toasted) pita bread pieces mixed throughout the salad. A tangy, sumac-based dressing completes this tasty salad.
Fattoush Salad Ingredients
There are many variations when it comes to fattoush ingredients, usually based on the individual's taste. Although most of the ingredients are interchangeable, pita bread is a must!
My sister's recipe uses Stacy's Pita Chips because she's all about convenience. I, on the other hand, am all about making things from scratch.
I make my own pita chips using freshly baked Pita Bread! But I wouldn't be hurt if you chose the easy route and opted for Stay's chips too.
One popular ingredient that my sister does not add, but you might choose to include is purslane.
To find out more information about this vitamin-packed edible weed, check out my purslane dip recipe. Radishes are also a popular addition that Beni leaves out of her recipe.
As for the dressing, most fattoush recipes contain olive oil, sumac powder, and lime or lemon juice. I do, however, love the addition of Pomegranate Molasses in Beni's recipe.
Beni's Fattoush Recipe
My last two weeks in Chicago have flown by quicker than usual. Although we haven't spent as much time in the kitchen as we usually do, I still managed to gain the customary 5 lbs.
I was excited at the chance of making fattoush with Beni. Beni buzzed around me, chopping and mixing the ingredients, while I did my best to snap some photos for the recipe.
Unfortunately, our time together was rushed. We were running late for our lunch date with our sister, Rosa, who was preparing Bourak (Assyrian Egg Rolls) for us.
It seems that no matter how long my trips to Chicago are, they're never long enough. I'm back home in San Diego now, dreaming of my next visit...
Think about serving fattoush with the following dishes:
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Fattoush (Lebanese Salad)
Ingredients
Salad Dressing
- 1 T. sumac powder
- 1 T. warm water
- 1 medium lemon juiced
- 1 medium lime juiced
- 2 T. pomegranate syrup/molasses
- 2 cloves garlic crushed
- 1 T. white wine vinegar
- 1 tsp. dried mint
- ¾ cup extra virgin olive oil
- 1 T. sugar
- 1 tsp. salt
- ½ tsp. black pepper
Salad
- 1 medium pomegranate
- 3 medium tomatoes
- 2 medium cucumbers
- 4 scallions
- 1 small purple onion
- 1 head Romaine lettuce
- 6 mini sweet peppers
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 cup chopped mint
- 1 bag Stacy's pita chips
Instructions
- Mix sumac and warm water in a small container, and set aside until the sumac has softened.
- Add the remaining salad dressing ingredients to the sumac, whisk to combine.
- Chop tomatoes, and place in a strainer to drain the juices.
- Chop cucumbers, scallions, purple onion, lettuce, sweet peppers, and herbs. Add to the large salad bowl.
- Remove the pomegranate seeds from the pomegranate, and add to the salad, along with the chopped tomatoes.
- Just prior to serving, mix in the salad dressing and top with pita chips.
Josephine Peera-Moreno says
Im Assyrian, I grew up in Baghdad, came to the states at age 11.
But remember it very well. My mom used to make fattoush and taboule but I preferred fattoush. Your recipe is almost exactly like hers. I love your website, you have so many recipes I don’t need to look elsewhere. Most of your recipes are so close to my moms it’s uncanny. I do have cousins in San Diego, Turlock and Chicago. I wonder if your mom knew mine, mom knew everybody.
Hilda Sterner says
Hi Josephine, I'm glad you found my blog, and thank you for your sweet comments! It sounds like your mom was an amazing cook, like mine. I came to the states at age 10, so I guess we have that in common too! What was your mom's name? I can ask my oldest sister, she's more familiar with who my mom knew. Although, her best fried was Lucy Peera.