Fattoush Salad – A delicious summer salad with crispy pitta bread, feta cheese and a lemon, mint and sumac dressing.
Alright, before I start I have a confession. I’ve never tried an “authentic” fattoush salad. I came across a description one day and thought it sounded yummy so I’ve made it up based on that alone.
According to Wikipedia a Fattoush Salad is… “a Levantine bread salad made from toasted or fried pieces of pitta bread combined with mixed greens and other vegetables … sumac is usually used to give fattoush its sour taste”.
Admittedly I could have called this “Lettuce, cucumber, tomato and feta salad with a lemon, mint and sumac dressing” but in all honesty I thought that was a bit of a mouthful. As with my korma paste, I decided that it contains enough of the core ingredients that it would be OK. At least after my rather long confession, you can’t say I didn’t warn you.
Anyway, authentic or not this salad is delicious. It’s important that you know now that I’m not a big fan of salad, they just don’t fill me up. However, the addition of the toasted pitta makes this feel much more like a meal and the dressing is (sorry if I sound a little over confident) the best salad dressing I’ve ever tasted. I’m currently busy writing a list of other things I can pour it over. Jon is even less of a salad lover than me and he enjoyed it.
Prep Time: 5 minutes
Total time: 10 minutes
Serves 1 (easily adapted to serve as many as you like)
- 30g round lettuce – A few leaves
- 60g cherry tomatoes – about 6 tomatoes
- 60g cucumber – about 6 slices
- 1 pitta bread
- 40g feta cheese
For the dressing
- 2 tbsp lemon juice
- ½ tbsp cider vinegar
- 1 tsp olive oil
- ½ clove of garlic
- A few mint leaves
- 1 tsp sumac
Note – the weights and measures are a guide. As with most salads a little more of what you like and a little less of anything you’re less keen on. If you’re making the salad in advance to eat later (for a packed lunch or picnic), store the dressing separately and add just before eating otherwise the pitta will become soggy.
If you’re making the salad in advance to eat later (for a packed lunch or picnic), store the dressing separately and add just before eating otherwise the pitta will become soggy.
Calories: 354 kcal (18%), Fat: 15.9g (23%), Saturated Fat: 7.2g (36%), Carbohydrates: 39.9g (16%), Sugar: 4.7g (5%), Fibre: 3.3g (14%), Protein: 13.4g (27%), Salt: 2.1g (35%)
2.3 of your 5-a-day fruit and vegetables
If you’re after a lower calorie/fat option then leaving out the feta cheese will lower the calories to 241 kcal (12%), fat to 6.2g (9%) and saturated fat to 1.0g (5%).
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
To make this salad gluten-free then simply substitute the pitta bread for a gluten-free version.
To make this salad dairy-free/vegan then omit the feta cheese.