Fresh, Flavorful, and Perfect for Summer: Fattoush Salad
Published
This vibrant Lebanese salad is a celebration of fresh vegetables, crisp greens, and crunchy pita chips—all tossed in a zesty sumac-spiced dressing. Sumac, a tart, ruby-red spice made from dried berries, brings a bright citrusy flavor that defines the dish. Whether you're serving it as a light meal or a side at your next summer gathering, Fattoush is as satisfying as it is refreshing.
Fattoush Salad Recipe
Prep time: 20 minutes
Yield: 4 – 6 servings
For salad:
- 1 English cucumber, peeled, seeded and thinly sliced
- 1-pint cherry tomatoes, halved or bell pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups romaine lettuce, chopped
- 4 scallions, thinly sliced
- ¼ cup flat-leaf parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
For dressing:
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons sumac
- ½ teaspoon ground cumin
- ½ tsp. salt
- 1 cup pita chips
Directions:
In a large bowl combine cucumber, tomatoes, chickpeas, lettuce, scallions, parsley and mint, mixing gently. In a jar with a lid, add olive oil, lemon juice, sumac, cumin and salt. Close lid tightly and shake until combined. Pour dressing over the vegetables and toss. Arrange pita chips around the salad.
Recipe courtesy of Fernanda Larson, MS, CN
