Saudi Fattoush
The Quirky Foodster Team
Ingredients
- Pita bread, torn into pieces — 2 pieces
- Olive oil, for toasting bread — 2 tbsp
- Tomatoes, diced — 2
- Cucumber, diced — 1
- Red Onion, thinly sliced — 1/2
- Radishes, sliced — 3
- Fresh parsley, chopped — 2 tbsp
- Fresh mint, chopped — 2 tbsp
- Olive oil, for dressing — 3 tbsp
- Lemon juice — 2 tbsp
- Sumac, plus extra for garnish — 1 tsp
- Salt and black pepper, — to taste
Method
- Preheat the oven to 190°C (375°F).
- Toss the torn pita with 2 tbsp olive oil and spread on a baking tray.
- Bake for 8-10 minutes until golden and crisp; let cool.
- Combine the tomatoes, cucumber, red onion, radishes, parsley and mint in a large bowl.
- Whisk together the dressing olive oil, lemon juice, sumac, salt and pepper.
- Toss the salad with the dressing and crispy pita just before serving.
Introduction: A crisp, herb-forward salad with crunchy fried or toasted pita and a tangy sumac dressing.
Cultural Background: Fattoush, shared broadly across the Levant and Arabian Peninsula, transforms day-old bread into a delightful crunchy element in this refreshing, herb-packed salad.
Tips: Add the crispy pita only right before serving to keep it from going soggy. Use good quality sumac for the characteristic tangy flavour.
Variations: Add crumbled feta for extra richness; swap radish for bell pepper if unavailable.
Storage: Store the dressed vegetables (without pita) in an airtight container in the refrigerator for up to 1 day; add pita fresh when serving.
Reheating: This salad is served fresh and cold and is not reheated.
Nutrition: Approx. 210 kcal, 4 g protein, 24 g carbohydrate, 11 g fat per serving.
FAQs:
Q: What is sumac?
A: A tangy, lemony ground spice made from dried sumac berries, essential to fattoush's characteristic flavour.
Q: Can this salad be made ahead?
A: Prepare the vegetables and dressing ahead, but add the crispy pita only just before serving to keep it crunchy.
- Pita bread, torn into pieces — 2 pieces
- Olive oil, for toasting bread — 2 tbsp
- Tomatoes, diced — 2
- Cucumber, diced — 1
- Red Onion, thinly sliced — 1/2
- Radishes, sliced — 3
- Fresh parsley, chopped — 2 tbsp
- Fresh mint, chopped — 2 tbsp
- Olive oil, for dressing — 3 tbsp
- Lemon juice — 2 tbsp
- Sumac, plus extra for garnish — 1 tsp
- Salt and black pepper, — to taste
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