Fattoush Salad
The classic Levantine salad — crunchy vegetables, fragrant herbs and a sharp sumac–pomegranate dressing that comes together in minutes.
Fattoush is a lively Levantine salad brimming with fresh vegetables and aromatic herbs, from lettuce, tomato, and cucumber to radish and purslane. A squeeze of lemon gives it its refreshing lift, making it a perfect companion to grills and main dishes.
How to Prepare
Chop the lettuce, tomatoes, cucumber, radishes and green onions and place in a large bowl.
Add the chopped parsley, mint and purslane.
In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sumac and salt.
Pour the dressing over the salad just before serving and toss well.
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Add the dressing right before serving so the vegetables stay crisp; for extra crunch, top with toasted or fried pieces of Arabic bread.
Ingredient Swaps
If purslane is not available, add more parsley and mint in its place.
Add sumac for the extra tang that is characteristic of fattoush.
Swap the radish for carrot or bell pepper slices for a different crunch.
Common Questions
How do I keep the salad crunchy?
Add the dressing just before serving so the vegetables do not wilt.
How do I toast the bread for fattoush?
Cut the bread and fry or oven-toast it until golden and crisp.
Can I prepare it ahead?
Chop the vegetables and chill them, then toss with the dressing at serving time.
What gives fattoush its signature flavour?
Sumac and lemon tang with fresh herbs are the heart of its taste.
Is it a full meal?
It is an ideal side, and can be made heartier with added chickpeas or cheese.
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