Hello, gourmet enthusiasts,
Don’t we all crave a delicious salad, bursting with flavors, that breaks away from the usual?
And if it’s healthy too, what do you think?
Here’s my twist on fattoush salad!
No worries, everything is fine
So I see you there, furrowing your brows… You might be wondering what I’m talking about, where this salad originates, what it consists of, and especially what fattoush means! No worries, I’ll explain everything…
But first, you can trust me—it’s going to be delicious!
The fattoush salad
Fattoush is an iconic salad from the Middle East, particularly popular in Lebanon, Syria, and Palestine. It beautifully showcases the art of transforming simple ingredients into a dish that is fresh, vibrant, and inviting. Its name comes from the Arabic « fatta, » meaning « to crumble » or « crumbled, » in reference to the toasted or fried flatbread typically included.
What makes fattoush stand out is its generous blend of fresh, crunchy vegetables: tomatoes, cucumbers, radishes, lettuce, and peppers, all complemented by aromatic herbs like parsley and mint. The dressing, usually brightened with sumac—a reddish spice with a subtly tangy flavor—adds an incomparable freshness to the dish. The crispy bread contributes texture, elevating a simple salad into a satisfying meal.
Beyond its flavors, fattoush holds deep cultural significance in the Levant. It is often enjoyed with family or friends, typically served as an appetizer within a mezze—a delightful selection of small shared dishes. A symbol of generosity and camaraderie, fattoush captivates with its harmonious balance of lightness, crunch, and aromatic spices.
A dish from Levantine cuisine that I love
Levantine cuisine is one of the richest and most refined culinary traditions in the Mediterranean. Originating from the Levant—a region encompassing Lebanon, Syria, Jordan, Palestine, and sometimes parts of Turkey—it has evolved over centuries through cultural exchanges, trade routes, and diverse influences.
What characterizes Levantine cuisine is the art of sharing. Meals typically consist of an array of small dishes served at once, allowing everyone to savor a variety of flavors. Iconic preparations include hummus, baba ganoush, falafel, and even shawarma.
Key ingredients highlight the Mediterranean terroir: olive oil, fresh vegetables, aromatic herbs, grains, chickpeas, lentils, and spices. Sumac, za’atar, and cinnamon subtly enhance the dishes. Meats are often grilled or stewed, paired with tangy sauces and crunchy vegetables.
More than just flavors, Levantine cuisine embodies a true philosophy of togetherness. You will find all of this reflected in my version of fattoush salad.
Fattoush salad my way, inspired by Ottolenghi
As with many Levantine recipes, my inspiration comes from Chef Ottolenghi, whom I greatly admire! You can easily serve this salad alongside chicken sofrito, chicken souvlaki skewers, or sea bream with citrus and cherry tomatoes. For a light dinner, serve this fattoush salad with pita bread or simit breads for a delightful meal.
This recipe can be easily adapted based on what you have in your refrigerator, but I recommend sticking closely to the ingredient list I provide, as the balance of flavors is what makes this recipe shine.
The necessary utensils:
A salad spinner,
A cutting board,
A good paring knife,
And a bowl to prepare your dressing.
And that’s it! You likely already have all these items in your kitchen. Let’s go, put on an apron, and dive into making my version of fattoush salad!
The recipe, Chef!
Fattoush Salad My Way
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Loading...Ingredients
- 150 g of Greek yogurt (or labneh)
- 1 cucumber (or 2 small Lebanese cucumbers)
- 8 radishes
- 10 Kalamata olives
- 300 g of tomatoes (or cherry tomatoes)
- 2-3 leaves of Iceberg lettuce
- 2 fresh white onions (or 1 small red onion)
- 15 mint leaves
- 1 handful of fresh coriander (or flat-leaf parsley)
- 1/2 lemon
- 1 clove of garlic
- 2 tablespoons of white balsamic vinegar
- 1/2 teaspoon of freshly cracked pepper
- 1 teaspoon of fleur de sel
- 1 tablespoon of sumac
- 5-6 tablespoons of olive oil
Instructions
Relax the Greek yogurt and place it in your salad bowl.
Add the cucumber, radishes, olives, tomatoes, Iceberg lettuce, and chopped spring onions to your liking.
Add the finely chopped mint and coriander.
Mix in a small bowl the juice of the lemon, the grated garlic clove, the pepper, the fleur de sel, the sumac, and the olive oil.
Pour over the salad, mix, and let it sit for a few minutes to infuse the flavors...
Serve!
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