So what is a fatoush you might be wondering?
Fatoush is a wonderful Lebanese salad. Full of many different types of veggies, enhanced by the flavours of green onions, parsley and mint, and the wonderful crunch of baked pita. The flavourful dressing offers the taste of lemon and garlic, and other wonderful herbs and spices (we will get to this later!)
I was first introduced to fatoush by my mom, who is always trying interesting and sometimes adventurous new salads. I remember making it together, and falling in love with the crunch of the pita and unique herb flavours this salad has to offer. Admittedly, this salad is a little labour intensive (but so worth it) and to this day I love to make it when I have company.
When dining out on Lebanese food, this is a salad I love to order, and will usually demolish an entire order to myself.
So after the holiday binge eating fest, I thought it would be nice to share such a wonderful healthy and refreshing salad with you.
Now for the dressing:
The key ingredient for the traditional dressing for fatoush is sumac. As I only learned of sumac’s existence months ago, I don’t even have any in my spice rack yet, so I have decided to present some alternatives on how to make this dressing (all included in the attached recipe.) Apart from the base ingredients of lemon juice, olive oil, garlic, salt and pepper, here are 4 dressing alternatives you can try:
Option 1: 2 tsp sumac
As mentioned above, this is the traditional way to make the dressing. I must confess that I have yet to make it this way myself, but based on the assumption that sumac is used in the restaurant fatoush salads I have eaten, I’m sure it would be delicious!
Option 2: 2 tbsp Za’atar
As many of you may know, I have a passionate love for za’atar. And it just so happens that the key ingredients in za’atar is sumac. So I thought I would try my luck using za’atar in my fatoush dressing, and the result was wonderful!
Option 3: ¼ tsp cinnamon and ¼ tsp all spice
This is how I made the dressing before I had za’atar. A very unique and delicious combination of spices to try.
Option 4: Leave out the herbs and spices
If you aren’t into the all spice and cinnamon, and don’t have access to sumac or za’atar, just leave out the herbs and spices – the garlic and lemon flavours will carry the dressing nicely!
- Crumble the toasted pita into the salad right before serving, so the pita doesn’t get soggy
- I love this salad for lunch the next day, so remove some before dressing to eat the next day if you like!
So next time you want to impress your guests with a salad that Is new and exciting, give fatoush a shot.
Thanks to Lori for the lovely picture!
Click here to view the printable Word version:
1 / 2 english cucumber diced
1 red pepper thinly sliced
1 cup green onion thinly sliced
1 / 2 cup sliced radishes
1 and 1 / 2 cup chopped parsley
1 / 4 cup fresh mint chopped
2-3 tomatoes diced
2 cups romaine lettuce (chopped or torn)
2 pitas oven toasted
-separate, brush with olive oil and put in oven at 350 degrees for 10 minutes
Crumble into salad before serving
2 cloves garlic
1 / 2 tsp salt
1 / 4 cup fresh lemon juice (1 full lemon juiced)
1 / 2 cup olive oil
pepper to taste
2 tsp sumac
1 / 4 tsp cinnamon and 1 / 4 tsp all spice
Leave out herbs and spices
*Note: if you can’t eat the whole thing dress only what you want. And don’t put all the pitas in until you serve it.