It’s a sunny day in Belgium, and I have fired up the BBQ. Since spring has arrived, I wanted a fresh side dish. I decided to make a Homemade Fattoush Salad. I promise you will get addicted to it. This salad pairs perfectly with hummus and baba ganoush.
Fattoush salad comes from Lebanon. A family named Fattoush created it, and people named the salad after them. The salad traditionally uses fresh vegetables, herbs, and crispy pieces of bread. It tastes vibrant, tangy, and refreshing. Everyone loves the crunch and the mix of flavors.
Usually, people mix fried bread directly into the salad. I wanted to try a new approach. I cut the bread into triangles, like small tortillas. Then, I fried the triangles until they became golden and crisp. Finally, I used them to decorate the salad on top. This way, the bread stays crunchy longer and gives a beautiful presentation.
For the salad, I chopped fresh tomatoes, cucumbers, and radishes. I added green onions, parsley, and mint for extra flavor. Then, I tossed everything with a dressing made of lemon juice, olive oil, and a hint of sumac. The tangy dressing balances the vegetables perfectly.
When I set the Homemade Fattoush Salad on the table beside the BBQ, it looked colorful and inviting. The fried bread triangles added a playful touch. Each bite combined crisp, fresh, and zesty flavors. My friends immediately loved it.
Fattoush salad works for many occasions. You can serve it at a picnic, a BBQ, or even a family dinner. It feels light but satisfying. The combination of fresh vegetables and crispy bread makes it unique. Once you try it this way, you will not want to go back to the traditional version.
This spring, enjoy your meals with a side of homemade fattoush salad. It brings brightness, crunch, and a touch of Lebanon to your plate.
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Fattoush Salad: Lebanon’s Flavorful Crunch in Every Bite
Ingredients
- ½ large Cucumber
- 2 Large tomatoes
- 2 cups iceberg lettuse
- 2 green onion or red onion
- 6 radish
- 1 green sweet pepper
- ½ cup parsley
- ½ cup fresh mint
For dressing :
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon sumac
- 2 tablespoons pomegranate molasses
- 1 lebanese loaf bread or Tortilla
Instructions
- Cut the vegetables into medium sized pieces and place them in a large salad bowl.
- Roughly chop the parsley and mint, then add them to the vegetables.
- Prepare the dressing separately if you like, or simply sprinkle all the seasonings directly over the salad.
- Toss the salad thoroughly until all the ingredients combine evenly with the dressing.
- Cut the bread into small triangles, like mini tortillas.
- In a hot oil fry the bread triangles until they turn golden and crispy. Drain excess oil on a paper towel.
- Arrange the fried bread triangles on top of the salad as a decorative and crunchy topping.
- Serve immediately to enjoy the crunch of the bread with the fresh vegetables and herbs.
