The ingredients in a fattoush are all pretty simple, but don’t be fooled. The combo of crisp vegetables, lemony dressing, and crunchy pita lifts this Middle Eastern salad into the realms of the extraordinary. It’s a superior sidekick to our Syrian chicken with honey, lemon, and ginger and a welcomed partner to our warm and spiced cinnamon-scented lamb with eggplant.
Fattoush Chopped Salad Recipe
For the salad:
1 cup cherry tomatoes, quartered
1 cup cucumber, cut into chunks
1 cup red capsicum, cut into chunks
½ cup radishes, thinly sliced
¼ cup red onion, thinly sliced
¼ cup spring onions, sliced
¼ cup mint leaves, roughly chopped
¼ cup parsley, roughly chopped
2 slices pita bread
Olive oil (for brushing)
1 tsp sumac (optional)
Flaked sea salt
For the dressing:
⅓ cup lemon juice
⅓ cup olive oil
½ clove garlic, crushed
Pinch of salt
How to make it
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine chopped tomatoes, cucumbers, red capsicum, radishes, spring onions, mint, and parsley.
Meanwhile, brush some pita bread with olive oil and toast in the oven for 5-10 minutes or until crisp and golden. Allow to cool, break into pieces, then add to the salad.
For the dressing, mix all ingredients in a small jug.
Sprinkle the salad with the sumac (skip it if you can't find it) and salt flakes and toss through with the dressing. Serve immediately, to keep the pita crisp (though to be honest, it’s kinda nice even when the pita gets a little soggy).
Okay, you have some fattoushing to do. Chop Chop.