Happy Friday folks! How has your week been? Today we have for you a middle eastern salad called the Fattoush Salad. You will find this salad on the menu if you go to any middle eastern restaurant. For all my vegetarian friends who are looking for a quick meal and for all my meat eating friends looking for a recipe for your meatless days of the week, here is one you can refer to. This lemony, zesty nutritious salad is quite a filling one so you can easily make this a part of your meal or your whole meal itself. Below, in this recipe, I have explained how to make this salad two ways. I like them both ways, and I choose one over the other depending on how much time I have to pack my meal. So go ahead and try it and let me know how you liked it!
For the Fattoush Salad
- 2 cups of buttermilk or 1.5 cups of labneh
- 2-3 pita bread
- 1 cup cherry tomatoes, halved
- 4-5 radishes, thinly sliced
- 1 cup fresh fava beans, blanched
- 2 mini cucumbers, peeled and chopped into cubes
- 4 spring onions, thinly sliced
- 3 tbsp roughly chopped mint
- 3 tbsp roughly chopped cilantro
- 1 tbsp dried mint
- 2 cloves of garlic, crushed
- 3-5 tbsp lemon juice
- 1/3 cup olive oil, plus extra to drizzle
- ¾ tsp coarsely ground black pepper
- 1½ tsp salt
- 1 tbsp sumac or more to garnish
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your buttermilk, followed by all the ingredients, mix well and leave for 10 minutes for all the flavors to combine. Spoon the fattoush into serving bowls, drizzle with olive oil and garnish generously with sumac.
Whisk all the ingredients under the dressing. To the dressing add tomatoes, radishes, fava beans, green onions and cucumber. Mix well to coat, let the salad rest in the fridge for 20 minutes. Right before you serve, spread labneh in the serving bowl and top it with the prepared salad. Sprinkle with sumac and a drizzle olive oil. Serve with warm pita bread on the side.