Fattoush
This Fattoush is fresh, vibrant, and a beautiful way to showcase seasonal veggies. I love how the crispy bread adds a delightful crunch to the salad!
Whenever I make Fattoush, I’m reminded of sunny picnics with friends.
There’s something special about tossing together fresh herbs and crunchy vegetables, and the zesty dressing just brings everything to life.
My tip?
Don’t skip toasting the bread; it really elevates the whole dish and adds that wonderful texture.
Plus, it’s a great way to use up any stale pita you might have lying around!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh herbs in this salad; they really make it shine. If you can’t find sumac, a touch of lemon zest can add a nice zing too. Feel free to mix in any leftover veggies you have on hand!
Tips & Notes
- •I like to keep my pita in a sealed container to maintain its crunch.
- •Fresh herbs can wilt, so try to add them right before serving.
Recipe Variations
- •Sometimes I’ll add some chickpeas for extra protein, or toss in some avocado for creaminess.
- •You could also experiment with different greens, like arugula or spinach.
Storage & Freezing
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for a day or so. Just keep the pita separate if you want to maintain its crunch!
Frequently Asked Questions
Can I make this ahead of time?
I recommend making the salad fresh for the best texture. However, you can prepare the veggies and dressing ahead of time and mix them right before serving.
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This Fattoush is fresh, vibrant, and a beautiful way to showcase seasonal veggies. I love how the crispy bread adds a delightful crunch to the salad!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the pita bread into triangles and spread them out on a baking sheet. Drizzle with a little olive oil and sprinkle with salt. Toast in the oven for about 8-10 minutes, or until golden and crispy.
- 3
While the pita is toasting, chop your veggies! In a large bowl, combine the diced cucumber, chopped tomatoes, sliced radishes, chopped bell pepper, green onions, parsley, and mint.
- 4
In a separate small bowl, whisk together the lemon juice, olive oil, sumac, salt, and pepper. This dressing is where all the magic happens, so give it a good whisk.
- 5
Once the pita is toasted, let it cool for a minute before breaking it into pieces. Add the pita to the salad bowl.
- 6
Pour the dressing over the salad and gently toss everything together until well combined. Adjust seasoning if needed.
- 7
Serve immediately and enjoy the freshness and crunch!
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