Best Fattoush Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)



Fattoush (Lebanese Tomato and Pita Salad) image

For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.

Provided by Joan Nathan

Categories     easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

Steps:

  • Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
  • Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
  • Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
  • Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams

MIDDLE EASTERN PITA SALAD (FATTOUSH SALAD) RECIPE BY TASTY



Middle Eastern Pita Salad (Fattoush Salad) Recipe by Tasty image

Here's what you need: small pita rounds, olive oil, salt, romaine lettuce, medium cucumber, cherry tomato, scallions, radish, red bell pepper, fresh parsley, fresh mint, lemons, white wine vinegar, garlic, ground sumac, allspice, pepper

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 6 servings

Number Of Ingredients 17

2 small pita rounds
½ cup olive oil, plus 2 tbs
salt, to taste
2 medium hearts romaine lettuce
1 medium cucumber
2 cups cherry tomato
5 scallions
½ cup radish, sliced
1 red bell pepper, seeded and diced
2 cups fresh parsley, chopped
1 cup fresh mint, chopped
1 ½ lemons, juiced
1 tablespoon white wine vinegar
2 cloves garlic, minced
2 teaspoons ground sumac, or lemon zest
¼ teaspoon allspice
pepper, to taste

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.
  • Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.
  • Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.
  • Seed the cucumber, dice it, and add it to the salad bowl.
  • Cut the tomatoes in half and add them to the salad bowl.
  • Mince the scallions and add them to the salad bowl.
  • Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.
  • In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.
  • Pour the dressing over the salad.
  • Break the crispy pitas into small pieces and add to the salad. Toss well.
  • Enjoy!

Nutrition Facts : Calories 266 calories, Carbohydrate 23 grams, Fat 18 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

LEBANESE FATTOUSH (BREAD SALAD)



Lebanese Fattoush (Bread Salad) image

This is a fresh and delicious salad originating from Lebanon. The fresh parsley and mint make this salad particularly yummy!

Provided by cookie

Categories     Salad

Time 26m

Yield 4

Number Of Ingredients 13

2 pita bread
1 head romaine lettuce, chopped
4 radishes, diced
1 English cucumber, sliced
1 tomato, diced
3 green onions, chopped
2 cloves garlic, crushed
½ cup chopped fresh parsley
¼ cup chopped fresh mint
salt and ground black pepper to taste
¼ cup lemon juice
¼ cup olive oil
1 tablespoon ground sumac

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
  • Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
  • Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
  • Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
  • Garnish salad with toasted pita.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 25.5 g, Fat 14.4 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 4.7 g

FATTOUSH (LEBANESE SALAD)



Fattoush (Lebanese Salad) image

An amazing healthy salad. It is full of taste and colors, and most importantly is a good source of vitamins! Garnish with a drizzle of pomegranate molasses.

Provided by Dana

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 14

3 cups chopped lettuce
2 ¼ cups quartered and thinly sliced tomatoes
1 ½ cups halved and sliced cucumber
1 cup chopped purslane leaves and stems
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
¼ cup sliced red onion
3 ½ tablespoons pomegranate molasses
1 ½ teaspoons sumac powder
½ teaspoon salt
3 tablespoons olive oil
1 pita bread round, split and cut into squares

Steps:

  • Mix lettuce, tomatoes, cucumber, purslane, mint, and parsley together in a large bowl. Place in the refrigerator.
  • Whisk 1/4 cup olive oil, lemon juice, red onion, pomegranate molasses, sumac, and salt together in a small bowl to make dressing. Place in the refrigerator.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook and stir pita squares in the hot oil until golden brown and crunchy, about 5 minutes. Remove from heat and let cool.
  • Pour dressing over salad; toss to mix. Scatter pita squares on top.

Nutrition Facts : Calories 192 calories, Carbohydrate 11.5 g, Fat 16.1 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 2.2 g, Sodium 250.8 mg, Sugar 3.5 g

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD



Middle Eastern Lebanese Fattoush Bread Salad image

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.

Provided by Olha7397

Categories     Lebanese

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 pita breads or 1 1/2 arab bread
1 head romaine lettuce, cut into ribbons
3 medium firm ripe tomatoes, cut into 1/2 inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded and cut into small slices
1 1/2 mild white onions or 9 scallions, chopped
1 bunch rocket, torn
1 butch purslane or 1 lamb's lettuce, torn
1 bunch flat leaf parsley, chopped
3 -4 sprigs of fresh mint, shredded
5 tablespoons extra virgin olive oil
1 lemon, juice of
2 garlic cloves, crushed
salt and pepper
1 tablespoon ground sumac

Steps:

  • Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
  • Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
  • For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
  • Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
  • Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
  • The New Book of Middle Eastern Food.

Nutrition Facts : Calories 217.5, Fat 12.3, SaturatedFat 1.8, Sodium 108.2, Carbohydrate 25.3, Fiber 5.5, Sugar 7.6, Protein 5.3

LEBANESE FATTOUSH SALAD WITH GRILLED CHICKEN



Lebanese Fattoush Salad With Grilled Chicken image

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac-which grows wild all over Lebanon-adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing. From EatingWell: EatingWell for a Healthy Heart Cookbook.

Provided by kitty.rock

Categories     < 60 Mins

Time 35m

Yield 6 Salads, 6 serving(s)

Number Of Ingredients 15

12 inches whole wheat pita bread, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac, divided (see Note)
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers (peeled if desired) or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced of fresh mint
1 1/2 lbs boneless skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • TO PREPARE SALAD:
  • Preheat oven to 350°F
  • Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac.
  • Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
  • Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl.
  • Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
  • TO PREPARE CHICKEN:
  • Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper.
  • Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
  • Slice the chicken thinly and serve on top of the salad.
  • NOTE:.
  • The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
  • DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate Serving).

Nutrition Facts : Calories 286.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 65.8, Sodium 454.6, Carbohydrate 19.9, Fiber 5.1, Sugar 5.4, Protein 30.4

FATTOUSH SALAD



Fattoush Salad image

Fattoush salad is very popular in the Middle East. It uses sumac, which is a unique spice that adds an acidic flavor to dishes, as lemon juice does. -Stephanie Khio, Bloomingdale, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 16

2 whole pita breads
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 bunches romaine, chopped
2 medium cucumbers, halved and sliced
2 medium tomatoes, chopped
1 medium green pepper, cut into 1-inch pieces
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
5 radishes, sliced
DRESSING:
1/4 cup extra virgin olive oil
1 medium lemon, juiced (2-3 tablespoons)
1/2 teaspoon salt
1/2 teaspoon ground sumac
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Arrange pita breads in a single layer on an ungreased baking sheet; brush with oil and sprinkle with salt. Bake until crisp, 8-10 minutes, turning once. Cool. Meanwhile, in a large bowl, toss the lettuce, tomato, cucumber, green pepper, radishes, parsley and mint. Break toasted pitas into small pieces over salad. In a small bowl, whisk the olive oil, lemon juice, salt and pepper. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 200 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 436mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

MIDDLE EASTERN PITA AND VEGETABLE SALAD (FATTOUSH)



Middle Eastern Pita and Vegetable Salad (Fattoush) image

Flat breads become stale very quickly, so it's no surprise that there's an array of Arab dishes made with crumbled up pitas. This is my favorite destination for them (I love any dish where bread is soaked with salad dressing). You can use whatever greens look good in your market -- arugula, watercress, purslane, and cut up leaves of romaine lettuce are all acceptable. The Middle Eastern spice sumac is available in Middle Eastern markets; the salad will still be delicious if you don't include it. To keep the fat a little lower I've substituted plain low-fat yogurt for some of the olive oil in the authentic recipe.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 6 to 8 generously

Number Of Ingredients 15

3 (6-inch) Arabic pita breads
1 large garlic clove, finely chopped or pureed (optional)
1/2 teaspoon salt, or to taste
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 cup plain lowfat yogurt
Freshly ground black pepper to taste
1 pound tomatoes, coarsely chopped
1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
6 scallions, white and light green parts, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup slivered fresh mint leaves
1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
2 teaspoons ground sumac (optional)

Steps:

  • If your pita breads are hard, break them up into pieces. If they are not, cut them into quarters and split the quarters open. Toast the pieces in a toaster oven, or in a 325ºF oven, until lightly browned and crisp.
  • Combine the garlic, lemon juice, salt, olive oil, yogurt, and pepper in a small bowl.
  • Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 3 grams

FATTOUSH - LEBANESE BREAD SALAD



Fattoush - Lebanese Bread Salad image

The distinguishing feature of this light, refreshing salad is the addition, just before serving, of pieces of crisply toasted flat bread. Adapted from "Complete Vegetarian Cookbook" by Charmaine Solomon.

Provided by NotQuiteVegetarian

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 seedless cucumber, sliced
1 large red capsicum, diced
1 green capsicum, diced
3 large tomatoes, diced
5 spring onions, chopped (scallions)
1/2 cup fresh parsley, chopped
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 large pita bread round

Steps:

  • Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
  • Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
  • Toast pita bread under the grill - it should be pale gold in colour, not brown.
  • Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.

FATTOUSH RECIPE (LEBANESE SUMMER SALAD)



Fattoush Recipe (Lebanese Summer Salad) image

From SBS Food Safari a recipe creditted to Fouad Sayed. A typical cold Lebanese salad. A must to use fresh herbs in this salad

Provided by Jubes

Categories     Lebanese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 round lebanese bread or 1 other similar flat bread
vegetable oil, for deep-frying
2 lebanese cucumbers, finely diced (if very fresh, no need to peel)
2 tomatoes, finely diced
1/2 cup radish, finely diced
1/2 red capsicum, finely diced (sweet red bell pepper)
1/2 green capsicum, finely diced (sweet green bell pepper)
4 spring onions, finely diced
2 tablespoons of fresh mint, finely chopped
1/2 cup fresh parsley, finely chopped
1 lemon, juiced
1/4 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
  • Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
  • Combine all of the salad ingredients and then toss with the dressing.
  • For the dressing- combine the dressing ingredients and whisk together.
  • This salad is best dressed just prior to serving.

Nutrition Facts : Calories 176.3, Fat 14.1, SaturatedFat 2, Sodium 21, Carbohydrate 14.7, Fiber 4.4, Sugar 5.8, Protein 2.8

LEBANESE TOMATO AND PITA SALAD (FATTOUSH)



LEBANESE TOMATO AND PITA SALAD (FATTOUSH) image

Categories     Tomato

Yield 6-8

Number Of Ingredients 19

FOR THE SALAD:
1 pita bread
1 large tomato, diced, seeds removed
¼ red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
¼ cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
FOR THE DRESSING:
2 cloves garlic, peeled and minced (about 2 teaspoons)
⠓ cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
¼ teaspoon ground pepper, or to taste

Steps:

  • Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned. Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss. Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss. Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

FATTOUSH ( TOASTED PITA BREAD SALAD )



Fattoush ( Toasted Pita Bread Salad ) image

A little twist on your dinner salad - the lettuce is gone - toasted bread took it's place. Posted for ZWT 2006 Asia & Africa Regions as the ingredients are typical of both SW Asia & North Africa.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces pita bread
2 plum tomatoes, seeded and chopped
1 green pepper, cored, seeded and chopped
1 red pepper, cored, seeded and chopped
1 cucumber, seeded and chopped
4 green onions, finely chopped
1 garlic clove, crushed
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon of fresh mint, finely chopped
1 lemon, juice of
1 tablespoon olive oil
1 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste

Steps:

  • Preheat the oven 400ºF
  • Cut the bread into small (1 inch) pieces, place on a baking tray and toast in the oven for 5-10 minutes until crisp and light brown.
  • In a large bowl, combine the chopped tomatoes, green peppers, red peppers, cucumber, spring onions, garlic, parsley and mint.
  • Toss with the lemon juice and olive oil. Salt and pepper to taste.
  • Now add the toasted bread and mix well.
  • Serve immediately.

FATTOUSH SALAD WITH GRILLED CHICKEN



Fattoush Salad with Grilled Chicken image

Traditional fattoush salad, which originated in the Middle East, is a flavorful combination of fried or toasted pita bread, fresh seasonal herbs and vegetables. Here, grilled chicken adds a boost of lean protein, and for those of you who can't eat gluten, I've swapped the pita for gluten-free pizza crust. Mix in some crisp bell peppers and cucumbers tossed with arugula and fresh Italian parsley, and top it all off with creamy feta cheese and Lemon-Oregano Vinaigrette for a delicious and nourishing one-bowl meal.

Provided by EA Stewart

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from about half a lemon)
2 tablespoons white or golden balsamic vinegar
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper
4 cups baby arugula
1 1/2 cups cherry or grape tomatoes, sliced in half
1/2 cup loosely packed chopped fresh Italian parsley
1 cucumber, peeled and chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 teaspoon extra-virgin olive oil
One 8- or 9-inch gluten-free pizza crust, defrosted if frozen
2 grilled chicken breasts, sliced
1 cup crumbled feta

Steps:

  • For the lemon-oregano vinaigrette: Combine the olive oil, lemon juice, vinegar, oregano and salt and pepper to taste in a small jar. Cover, shake well and set aside.
  • For the salad: Put the arugula in a large salad bowl. Add the tomatoes, parsley, cucumber and peppers and toss well.
  • Heat a medium skillet over medium-high heat. Rub the olive oil over the pizza crust, distributing it on both sides. Place the crust in the skillet and heat for about 2 to 3 minutes on each side, being careful not to burn. Remove and cut into approximately 1 1/2-inch pieces.
  • Put the chicken and crust pieces on top of the salad. Add the feta and pour the vinaigrette over the top. Toss well before serving.

Nutrition Facts : Calories 521, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 65 milligrams, Sodium 715 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

EASY FATTOUSH SALAD



Easy Fattoush Salad image

A light, refreshing Lebonese salad. Don't be fooled by the long list of ingredients - this is super easy and comes together in a snap! It's wonderful in the summertime and makes a great addition to a BBQ menu.

Provided by merron-iru kami

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 large cucumber, seeded and chopped
6 -8 garlic cloves, minced
3 tablespoons of fresh mint, minced
1 cup fresh parsley, snipped and stems removed
1 lime, juice of
1 tablespoon dried oregano
salt and pepper
2 tablespoons rice vinegar
3 tablespoons good quality olive oil
1 roma tomato, chopped
1 -2 piece pita bread
1 teaspoon olive oil
garlic salt, to taste

Steps:

  • Combine all of the salad ingredients in a glass bowl, toss and chill in the refridgerator for 20 minutes.
  • Brush the pita bread lighty with olive oil and sprinkle with the desired amount of garlic salt. Toast in a 350 degree oven for 7-10 minutes until crisp, remove from oven and allow to cool. Once cooled, crumble into bite sized pieces.
  • Just before serving toss pita bread with the rest of the salad and enjoy!

Nutrition Facts : Calories 115.6, Fat 7.9, SaturatedFat 1.1, Sodium 62.4, Carbohydrate 10.5, Fiber 1.4, Sugar 1.5, Protein 2

FATTOUSH - TOASTED BREAD SALAD



Fattoush - Toasted Bread Salad image

Fattoush is a classic Lebanese dish. It is often eaten by itself as a starter or light lunch. Saumac is an essential ingredient. It is a spice that is made from the dried, powdered berries of the sumac tree. It was my first time trying Saumac and I really enjoyed it, next time I would add one more teaspoon of the Saumac. This was used as a side salad for Recipe #218539 . This recipe comes from a book called "The Lebanese Cookbook" by Hussien Dekmak

Provided by Chef floWer

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 carrot, chopped
1/2 cos lettuce, chopped
1 cucumber, chopped
2 tomatoes, chopped
5 radishes, chopped
1 tablespoon spring onions or 1 tablespoon green onion, chopped
1 red capsicums or 1 red pepper, chopped
1 garlic clove, chopped
1 tablespoon flat leaf parsley, chopped
2 teaspoons ground sumac
1 large flat bread, toasted and broken into pieces
2 -3 tablespoons olive oil
salt, to taste

Steps:

  • Combine all the vegetables in a large bowl and mix well.
  • Add the garlic, parsley, sumac, bread, olive oil and salt to taste.
  • Toss everything together and serve immediately.

Nutrition Facts : Calories 113.6, Fat 7.3, SaturatedFat 1, Sodium 25.8, Carbohydrate 11.6, Fiber 4, Sugar 5.9, Protein 2.6

GRILLED NAPA CABBAGE FATTOUSH SALAD RECIPE BY TASTY



Grilled Napa Cabbage Fattoush Salad Recipe by Tasty image

Here's what you need: medium napa cabbage, small red onion, vine ripe tomatoes, persian cucumber, pita breads, cow's milk feta, Radishes, za'atar, sumac spice, fresh mint, fresh parsley, dill, lemons, red wine vinegar, whole grain mustard, pink salt, ground black pepper, extra virgin olive oil, sumac spice, za'atar

Provided by Reza Setayesh

Yield 4 servings

Number Of Ingredients 20

1 head medium napa cabbage
1 small red onion, thinly sliced
3 vine ripe tomatoes, diced into large cubes
1 persian cucumber, sliced
3 pita breads, cut into wedges
4 oz cow's milk feta, crumbled
6 Radishes, sliced
2 teaspoons za'atar
1 tablespoon sumac spice
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
⅛ cup dill, chopped
2 lemons
2 oz red wine vinegar
2 tablespoons whole grain mustard
1 teaspoon pink salt
½ teaspoon ground black pepper
3 oz extra virgin olive oil
1 teaspoon sumac spice
2 teaspoons za'atar

Steps:

  • Preheat the grill and preheat the oven to 375°F.
  • Cut cabbage in half lengthwise, brush lightly with olive oil, and proceed to grill until deeply charred. Immediately place in the fridge to avoid cooking the cabbage any further.
  • Cut pita bread into small wedges and toss with 2 tbsp olive oil and salt. Place on a cookie sheet pan and place in the oven for about 7-10 minutes, or until crisp and toasted. Cool on a rack on the counter.
  • Prepare salad ingredients and place all in a large bowl, including the grilled cabbage and toasted pita wedges.
  • Place all dressing ingredients in a glass jar and shake vigorously prior to dressing the salad.
  • Add the amount of desired dressing to the salad and toss. Taste and adjust seasoning as needed.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 42 grams, Fat 29 grams, Fiber 6 grams, Protein 11 grams, Sugar 10 grams

ARABIC FATTOUSH SALAD



Arabic Fattoush Salad image

Fattoush is one of the most well known Middle Eastern salads and a standard dish on the 'mezza' (small dishes) table. It's a colorful tossed salad with a lemony garlic dressing, and if you've never made a single Arabic dish, this is a delicious and healthy place to start.

Provided by Sonja Taha

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil for frying
2 small (4 inch) pita breads, torn into pieces
1 large English cucumber, finely diced
3 cups halved grape tomatoes
½ red onion, finely diced
¾ cup chopped Italian parsley
¾ cup chopped fresh mint
2 tablespoons extra-virgin olive oil, or to taste
1 tablespoon fresh lemon juice, or to taste
1 teaspoon ground sumac, or to taste
1 clove garlic, crushed (or more to taste)
kosher salt and freshly ground black pepper to taste
1 ounce sheep's milk feta cheese

Steps:

  • Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels.
  • Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 19 g, Cholesterol 6.3 mg, Fat 9.2 g, Fiber 3.1 g, Protein 4.7 g, SaturatedFat 2.1 g, Sodium 208.3 mg, Sugar 6 g

FATTOUSH BREAD SALAD WITH HUMMUS



Fattoush Bread Salad With Hummus image

This is a Lebanese style bread salad, like the Italian panzanella salad. As expected, the Middle Eastern style to this salad used toasted pita and hummus. This quick and easy recipe can from the Student's Go Vegan Cookbook.

Provided by Kozmic Blues

Categories     Salad Dressings

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1 whole wheat pita bread
1/2 medium cucumber, peeled, seeded and chopped
1 medium tomatoes, chopped
1/2 green bell pepper, chopped
2 scallions, thinly sliced
1/4 cup fresh parsley, torn
1/4 cup of fresh mint or 1/4 cup basil, torn
1 cup romaine leaf, shredded
1/2 cup hummus (store bought or homemade)
1 -2 garlic clove, minced
2 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon cumin

Steps:

  • For the Dressing:.
  • Add dressingingredients to a small bowl and wisk together until combined.
  • For the Salad:.
  • Preheat oven to 350.
  • Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once.
  • Add all vegetables, minus the shredded romaine, and herbs to a salad bowl.
  • Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat.
  • Break the toasted pita into bite sized pieces and add to the salad.
  • Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top.
  • Garnish each plate with a scoop of hummus.
  • Drizzle with extra dressing if you like and serve.

Nutrition Facts : Calories 394.7, Fat 24.3, SaturatedFat 3.5, Sodium 718.3, Carbohydrate 39.3, Fiber 10.3, Sugar 5.3, Protein 11

MIDDLE EASTERN LEBANESE FATTOUSH BREAD SALAD



Middle Eastern Lebanese Fattoush Bread Salad image

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.

Provided by @MakeItYours

Number Of Ingredients 15

1 1/2 pita breads or 1 1/2 arab bread
1 head romaine lettuce, cut into ribbons
3 medium firm ripe tomatoes, cut into 1/2 inch pieces
3 small cucumbers, peeled, cut into thick slices
1 green bell pepper, seeded and cut into small slices
1 1/2 red onions or 1 1/2 mild white onions or 9 scallions, chopped
1 bunch rocket, torn
1 butch purslane or 1 lamb's Lettuce, torn
1 bunch flat leaf parsley, chopped
3 -4 sprigs fresh mint, shredded
5 tablespoons extra virgin olive oil
1 lemon, juice of
2 garlic cloves, crushed
salt and pepper
1 tablespoon ground sumac

Steps:

  • Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
  • Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb's lettuce, flat leaf parsley, and mint.
  • For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
  • Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
  • Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
  • The New Book of Middle Eastern Food.

FATTOUSH PASTA SALAD



Fattoush Pasta Salad image

Prize-Winning Recipe 2009! Take a taste adventure with a middle eastern Mediterranean-inspired salad made in minutes with a pasta salad mix.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 14

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
1/3 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons all purpose Greek seasoning
1 1/2 cups coarsely chopped cucumber
1 cup coarsely chopped romaine lettuce
1 cup crumbled feta cheese (4 oz)
1 cup grape tomatoes, halved
1/2 cup thinly sliced zucchini, cut slices into quarters
1/3 cup thinly sliced radishes
1/3 cup chopped red onion
1/3 cup chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh mint leaves
2 cups garlic flavored croutons

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together Seasoning mix, oil, lemon juice and Greek seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1/2 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #side-dishes     #vegetables     #easy     #beginner-cook     #dinner-party     #heirloom-historical     #holiday-event     #vegetarian     #dietary     #low-calorie     #low-carb     #inexpensive     #low-in-something     #onions     #peppers     #tomatoes     #brunch

Related Topics