Fattoush! Have you ever heard of or eaten fattoush? It’s a Lebanese salad typically consisting of lettuce, cucumber, tomatoes, radishes, fried pita and plenty of herbs. I think of this salad as a version of panzanella, or Italian bread salad, with it’s fried or baked pita. The primary spice use in fattoush is sumac. Sumac has incredible flavour- it is citrusy, zingy and slightly salty tasting.
My first and only experience with fattoush (before making it at home) was an unfortunately lackluster experience with takeout. My husband and I were trying a new Lebanese restaurant in town and decided to give their signature salad a try. I knew straight away that fattoush had MAJOR potential, but the less-than-fresh ingredients used at the restaurant left little to be desired. I love preparing homemade versions of restaurant favourites. You’re able to maximize on the ingredients you enjoy, while skipping the less desired or less healthy additions. Plus, you can ensure your ingredients are super fresh. Anyone with me?
This salad is loaded with incredible flavours and aromas thanks to the herbs, fresh vegetables, sumac and garlicky dressing. I chose to top mine with fried halloumi cheese, a salty cheese that resists melting, so is great for frying or grilling. The halloumi adds protein to this salad, as well as major flavour and satisfying fats.
I will definitely be making this salad again this summer! It’s irresistable! I hope you enjoy it, too.
2 cups lettuce or greens of choice
1 cup halved cherry tomatoes or diced tomato
1 cup cucumber, thinly sliced
1 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
1 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
3 green onions, thinly sliced
1/4 cup pomegranate arils
1-250g package halloumi cheese, sliced into 1/2-inch slabs
1-10inch pita, cut or torn into bite-sized pieces
Sumac, to sprinkle on pita
For the dressing:
1/4 cup olive oil
3 tbsp lemon juice
2 cloves garlic, grated or minced
1 tsp sumac
1 tsp Dijon
1 tsp honey
Salt and pepper, to taste
1) Preheat oven to 375F. Prepare the pita croutons. Brush both sides of pita with olive oil and sprinkle with sumac, salt and pepper. Cut or tear into bite-sized pieces and place onto a baking sheet. Bake for 10-20 minutes (depending upon size of pieces), until browned and crisp. Set aside to cool.
2) Prepare vegetables and place into a large bowl.
3) Prepare dressing by placing all dressing ingredients into a small bowl or mason jar. Whisk/ shake to combine until dressing is emulsified.
4) Preheat frying pan over medium heat (do not add oil). Place slices of halloumi in a single layer and fry until golden brown on both sides.
5) Add croutons to salad and drizzle dressing overtop. Toss to combine. Top each portion with a slice of fried halloumi cheese.
*Note: If you’re not planning to consume the whole salad at once, ensure to store the veggies, baked pita and dressing separately. Halloumi is best served freshly fried, though you can reheat in microwave before serving as leftovers!