Today, I am bringing you a requested dish especially now that Ramadan is around the corner. Its delicious, its healthy, and its super easy to make. Plus, everyone loves it! I don’t know about you, but fattoush is a staple on our dinner table in Ramadan or in gatherings. You will always see it offered at any Middle Eastern restaurant as well. Its one of the most popular Mediterranean salad’s next to tabbouleh. Its a simple chopped salad but what really elevates it; is the zesty dressing. The best part about the dish in my opinion is the crisp bread that soaks up some of the flavors of the vinaigrette. Components of the salad can easily be prepped ahead of time but don’t make too much ahead of time because the bread will get soggy.
1 pita or 1 tortilla wrap cut into squares (I used gluten free tortilla)
1/2 a large bell pepper chopped
1 large tomato chopped
1 1/2 cups chopped lettuce
2 Persian cucumbers or 1/2 a large cucumber chopped
4 radishes chopped
1/4 cup red onion chopped
1/4 cup chopped cilantro or parsley
2 tbsp chopped dill
1 tbsp dried mint
a little less than 1/2 cup good olive oil
1 tsp white vinegar
1/2 a large lemon’s juice (may need more)
1 tbsp pomegranate molasses
3 tbsp of yogurt (I used dairy free Kite hill plain unsweetened almond)
Salt to taste
3/4 tbsp sumac
1 tsp dried mint
2 large garlic cloves mashed with some salt
- In a 350 degree oven, bake the pita or tortilla squares on a baking sheet. Drizzle the bread with oil and some garlic powder. Bake for 5 minutes or so till crisp. Keep an eye on it.
- In a large bowl, mix together all the chopped vegetables and herbs. In a small bowl, mix together all the dressing ingredients very well.
- When ready to eat, add 2-3 tbsp of the dressing to the salad and mix well. You will have leftover dressing which is perfect for other dishes too or when you want to make salad again.