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.
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- 30 g round lettuce - A few leaves
- 60 g cherry tomatoes - about 6 tomatoes
- 60 g cucumber - about 6 slices
- 1 pitta bread
- 40 g 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
- Cut your pitta bread into large pieces and toast - I cook mine in the oven for 10 minutes at 220ºC/200ºC fan until it is crispy, but you could also toast it under the grill or in a toaster if you prefer.
- While the pitta is toasting make your dressing. Finely chop a few mint leaves and crush the garlic (½ clove).
- Mix 2 tbsp (½ lemon) lemon juice, ½ tbsp cider vinegar, 1 tsp olive oil, chopped mint and crushed garlic in a small dish. Season with salt.
- Prepare the salad by tearing the lettuce leaves (approx. 3 leaves) into large pieces. Chop the cucumber (60g) into slices and cut each slice in half. Slice the cherry tomatoes (60g) in half. Chop the feta (40g) into 1cm cubes.
- Once the pitta has toasted add all the ingredients to a bowl and toss so that the salad is coated in the dressing.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like 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.