Description
A vibrant and refreshing Middle Eastern Fattoush Salad featuring crispy fried Lebanese flatbread, fresh vegetables, aromatic herbs, and a zesty pomegranate molasses dressing. This salad is perfect as a light meal or side dish, offering a delightful combination of textures and tangy flavors.
Ingredients
Salad Ingredients
- 2 large tomatoes
- 1/2 cucumber
- 2 spring onions
- 5 radishes
- A handful of parsley
- A handful of baby leaf salad (without rocket)
- 4-5 romaine lettuce leaves
- A handful of purslane or watercress leaves
- 10 mint leaves
- A handful of pomegranate seeds
Dressing and Seasoning
- 1 tsp sumac
- Good drizzle of extra virgin olive oil (about 2 tbsp)
- 1/2 regular lemon (juice)
- Salt to taste (approximately 1 tsp)
- Drizzle of pomegranate molasses (about 1 tsp)
For the Fried Bread
- 2 Lebanese flatbreads
- Vegetable oil for frying (about 1-2 cups, enough for deep frying)
Instructions
- Wash Vegetables: Thoroughly wash all the fresh vegetables including tomatoes, cucumber, spring onions, radishes, parsley, baby leaves, romaine lettuce, purslane, and mint leaves to remove any dirt or residues.
- Prepare Flatbreads: Tear the Lebanese flatbreads into rough 1-inch squares to create pieces suitable for frying and salad garnish.
- Fry Bread: Heat enough vegetable oil in a deep pan or fryer. Once hot, deep-fry the flatbread pieces until they turn just golden and crispy. Remove and drain on paper towels to absorb excess oil. Set aside.
- Assemble Base Greens: Place a handful of mixed baby leaf salad into a large bowl as the salad base.
- Chop Lettuce: Cut the romaine lettuce leaves into good-sized squares and add to the bowl.
- Prepare Vegetables: Cut the tomatoes into medium bite-sized chunks. Slice the cucumber and radishes into semi-circular pieces. Finely chop the spring onions, parsley, and mint leaves. Pick whole purslane leaves.
- Add Vegetables and Herbs: Add the tomatoes, cucumber, radishes, spring onions, parsley, mint, and purslane to the bowl with the greens.
- Season the Salad: Sprinkle 1 teaspoon of sumac and about 1 teaspoon of salt over the salad ingredients to add tanginess and enhance flavor.
- Add Dressing: Drizzle the juice of half a lemon and a good amount of extra virgin olive oil (about 2 tablespoons) evenly over the salad.
- Add Pomegranate Elements: Add a small drizzle (about 1 teaspoon) of pomegranate molasses and a handful of fresh pomegranate seeds for sweetness and vibrant color.
- Mix and Adjust: Toss the salad gently to combine all ingredients thoroughly. Taste and adjust seasoning by adding more salt, lemon juice, or olive oil as preferred.
- Add Fried Bread: Just before serving, scatter the crispy fried flatbread pieces on top to maintain their crunch.
- Serve and Enjoy: Serve immediately to enjoy the crisp texture of the bread and the freshness of the salad. Prepare to ‘cry tears of joy’ from the delicious flavors!
Notes
- Add the fried bread last to prevent it from becoming soggy.
- You can substitute purslane with watercress or skip if unavailable.
- Adjust the amount of sumac and lemon juice according to your preferred level of tanginess.
- This salad is best served fresh and not stored for long to maintain crispness.
- Use fresh pomegranate seeds for best flavor; bottled seeds may be less sweet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
