SIDES & SALADS, MIDDLE EASTERN
LEBANESE FATTOUSH SALAD WITH STRAWBERRIES
- Timescale In A Hurry
- Serves 4
- Difficulty Simple
Fattoush salad is a delicious Middle Eastern Salad made using leftover pitta bread that is repurposed as croutons. We’ve added fragrant strawberries that beautifully contrast with the tangy sumac dressing and buttery lambs lettuce, which is more widely available than the traditional purslane. This Lebanese salad is genuinely one of our favourite dishes to make when hosting friends during the warmer months. It’s brilliant as a side dish with grilled fish or meat and also works fantastically as a light summer lunch.
Ingredients
THE FATTOUSH SALAD
2 Pitta Flatbreads,
1 tbsp Olive Oil,
100g Lamb’s Lettuce,
500g Tomatoes,
200g Strawberries,
200g cucumber, ideally the shorter, bumpy cucumbers
100g Radishes,
20g Parsley,
20g Mint
THE DRESSING
1 Garlic Clove,
Juice of ½ a Lemon,
3 tbsp. Olive Oil,
½ tbsp. Apple Cider Vinegar,
1 tsp Sumac
METHOD
THE FATTOUSH SALAD
- Preheat your oven to 200C. Rip the pitta bread in tortilla chips-sized chunks. Place in a bowl and drizzle with a tablespoon of olive oil. Bake for about 15 minutes until crisp and lightly golden.
- To make the dressing, crush the garlic into a small bowl and add the lemon juice, olive oil, apple cider vinegar and sumac. Mix well. Add a little salt to taste and set aside.
- Cut the strawberries, cucumbers and radishes into slices (about 3-4mm slices), and the tomatoes into dice-sized squares (about 1.5cm). Chop the parsley and mint.
- In a large bowl combine the lamb’s lettuce, tomatoes, cucumbers, radishes and strawberries, and chopped herbs. Add the dressing and toss the salad to distribute it evenly.
- Just before serving, add the crispy pitta chunks and a sprinkle of sumac to your fattoush salad.
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