Fattoush Salad with Dressing
The key for tasty Fattoush is the tangy flavored dressing made by mixing special ingredients like sumac, zaatar, olive oil, pomegranate molasses and many others.
Servings: 6 servings
Equipment
- tabletop blender
Ingredients
Dressing Ingredients
- 1½ cups olive oil
- ¾ cup lemon juice
- ¼ cup red wine vinegar
- 4 cloves minced garlic keep garlic whole if blending
- 2 tablespoons sumac
- 2 tablespoons dried mint finely chopped
- 2 teaspoons zaatar spice optional
- 1 ½ tablespoons pomegranate molasses
- 1½ tablespoons salt
Fattoush Salad Ingredients
- 1 heart Romaine lettuce finely chopped
- 3 Campari tomatoes roma or cherry tomatoes
- 3 Persian cucumbers sliced and cubed
- 4 green onions stalks finely chopped
- 4 radishes diced
- 1 cup mixed peppers diced
- ½ cup parsley finely chopped
- ½ cup purple cabbage chopped
- 2 tablespoons fresh mint chopped
Instructions
To Prepare the Veggies
- Wash the vegetables thoroughly. Chop the vegetables and place in a large bowl
- Cut the stem off of the lettuce and wash thoroughly, I like to dry my vegetables well using a vegetable spinner. You can use the spinner to dry the lettuce and parsley. Finely chop the lettuce, place in the bowl.
- Place the parsley on the chopping board bunched up and stems lined up in one direction. Chop off the bottom stems, about 2 inches of the stems and finely chop the parsley.
- Do the same with the green onions, remove the bottom stems first. Remove the fresh mint leaves off of the stem and finely chop.
- For the rest of the ingredients like the cucumbers, peppers, radishes, and the cabbage I use a vegetable chopped which makes it much faster or you can cube them using a knife.
To Prepare the Tangy Dressing
- Place all in ingredients for the dressing in a bowl and whisk. You can blend until smooth using a blender or use an immersion blender.
To Finalize the Savory Fattoush
- Pour the desired amount of dressing over the Fattoush Salad bowl, mix well then top with pita chips. You can even add a little drizzle of pomegranate molasses onto your bowl for added flavor, but totally optional.
Video
Notes
This tart flavored dressing adds tons of flavors to your Fattoush salad. You can keep this tangy vinaigrette refrigerated for up to 1 month. Freshen it up by adding one minced garlic after two weeks!
TIPS:
First, the best choice is fresh vegetables. It is not acceptable to go for frozen vegetables since they will be soggy. When you want to prepare the fresh fattoush, you have to choose ripe tomatoes and freshly picked herbs. They will absorb the flavors from the tasty dressing.
Secondly, you are after a delicious bowl of vegetables. You have to use the best quality of virgin oil. Extra virgin oil will definitely make a difference!
Thirdly, you can add the ingredients of the dressing directly on the Lebanese Fattoush Salad bowl. However, it is much better to mix the dressing ingredients using the blender or food processor. It will extract every flavor in each ingredient to produce the tastiest vinaigrette ever.
Lastly, you can chop the vegetables in similar small sizes. So, all the vegetables will be in harmony. Also, it is a good way to emphasize all the colors of the different veggies. Every bit and piece of the distinguished Lebanese Fattoush Salad will absorb the tart flavored dressing. It is a trip to green heaven!