Fattoush Salad
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The first recipe of the year I like posting is a “salad”! As many of us like to begin a new chapter with resolutions, the most popular one is probably losing some weight. The best way to stick to the program is eating healthier by integrating more vegetables and fruits 🍒…
 
To continue Club Foody’s yearly tradition, here’s my version of this famous Levantine recipe… Fattoush Salad! With a healthy combination of fresh produce 🥒 along with a lovely homemade vinaigrette and some pita crisps, this can be served as an appetizer, a main course, or as a side.
 
There are certain salad recipes that are meant for a certain season like Cantaloupe Cucumber Salad or Salade Niçoise that are perfect for summer while Pear Pomegranate Blue Cheese and Buffalo Chicken Salad are suited perfectly for colder months ⛄. This featured salad is a great one to enjoy all year round!
 
One thing that is very distinctive about Fattoush Salad is the fried or toasted pieces of pita bread… I prefer toasting them. After cutting 🔪 a couple rounds in triangles, brushing them with olive oil and then liberally sprinkling Za’atar on top, they’re baked in the oven for 10 to 12 minutes or until golden.
 
These pita crisps remind me of Man’oushe but the quicker version of it. Both from Lebanese cuisine, these flatbreads use Za’atar. This Middle East spice blend is becoming more popular in the Western Countries 🌎 but if you can’t find it, here’s my homemade recipe… Za’atar Spice Blend
 
Another Middle Easter spice used in this featured recipe is found in the vinaigrette and its sumac. This ruby-red spice is made from ground sumac berries and other ingredients. It gives a nice lemony flavor 🍋 with a hint of fruity background.
 
These berries grow here in British Columbia and also Eastern Canada like Ontario, Québec, and the Maritimes. They’re often found along roadsides but some varieties are poisonous. As I’m not an expert to identify which kinds are safe, I simply buy the final product from any specialty store or online 💻.
 
When it comes to the salad, the beauty of it is to use whatever you have on hand. Of course, because I was filming it, I used different colorful produce like orange peppers but if instead, there’s green in your crisper, throw it in. For the crisps, it’s not necessary to use pita… other leftover bread 🍞 will do.
 
Colorful and tasty, this healthy Fattoush Salad is a great way to start the New Year! It’s loaded with yumminess 🥰 and an amazing recipe to enjoy anytime! David and I like it as a main course but nothing is stopping you from serving it as an appetizer or a side…
Bon Appétit! 🍽
 
Here are several more healthy salad recipes for you to enjoy… 😀
– Julienne Salad
– Winter Citrus Salad
– Israeli Salad
– Pittsburgh Steak Salad
– Egyptian Farro Salad
– Quinoa Beet Salad
– Asian Chicken Salad
– Bacon Wedge Salad
– Crab Louie Salad
and for even more fabulous salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Fattoush Salad

Fattoush Salad

Colorful and tasty, this healthy Fattoush Salad has a delicious combination of ingredients! It’s a great way to start the New Year…
5 from 27 votes
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Servings 4

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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes

Ingredients
  

PITA CRISPS

  • 2 6-inch pita bread, cut into small triangles
  • 3 to 4 tbsp. olive oil, or as needed tips & tricks
  • 1 to 1 1/2 tbsp. Za'atar Spice Blend, or as needed see Recipe

SALAD

  • 8 cups Romaine lettuce (substitute mixed salad, iceberg, etc.), washed and torn into small bite-szied pieces tips & tricks
  • 2 cups English or Persian cucumber, washed, peeled, quartered and sliced
  • 1 1/2 cups cherry tomatoes, washed and halved or quartered tips & tricks
  • 1 cup orange peppers, diced
  • 1/3 cup shallots (substitute red onions), thinly sliced tips & tricks
  • 3 to 4 large radishes, washed, sliced and quartered
  • 1 cup feta cheese (substitute halloumi), crumbled
  • 1/4 cup fresh chopped parsley tips & tricks
  • 1/4 cup fresh mint, chiffonaded
  • 2 tbsp. fresh dill, chopped

VINAIGRETTE

  • 3 tbsp. extra-virgin olive oil tips & tricks
  • 2 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tbsp. pomegranate molasses see Recipe
  • 1/2 tsp. sumac, or more to taste
  • 1/8 tsp. ground cumin, or more to taste
  • ground Himalayan pink salt, to taste
  • freshly ground mixed peppercorns, to taste

Directions
 

PITA CRISPS

  • Preheat oven to 375ºF and line a baking sheet with parchment paper; set aside.
  • Cut pita in small triangles and place them, in a single layer, on the prepared baking sheet. Brush the top with olive oil and generously sprinkle on Za’atar Spice Blend.
  • Transfer to the preheated oven and bake for 10 to 12 minutes or until golden.
  • Remove from the heat and allow to cool while making the vinaigrette and assembling the salad.

SALAD

  • Add all the ingredients to a large salad bowl and toss until blended.
  • Portion salad into individual bowls, pour in vinaigrette and garnish with a few pita crisps.

VINAIGRETTE

  • In a small container or a jar, combine all the ingredients. Put the lid on and shake vigorously until well combined. Before using, shake it again.

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