Ingredients

  • Serves 2 people
  • 1 large tomato 

  • 1 lettuce 

  • 3 stalks fresh mint  

  • 5 stalks parsley 

  • 3 stalks fresh thyme

  • 5 stalks watercress 

  • 1 green bell pepper 

  • 6 radish 

  • 1 cucumber

  • 3 stalks spring onions 

  • walnuts (optional) 

  • 150 ml olive oil 

  • 100 ml pomegranate molasses 

  • sprinkle of salt 

  • 50 ml fresh lemon juice  

  • sprinkle of sumac 

  • half loaf of toasted arabic bread

Fattoush (Lebanese Fried Bread Salad)
Recipe Courtesy of
Asian Food Network

Fattoush (Lebanese Fried Bread Salad)

Forget eating cold, limp salad that tastes like grass and kick-start your day by whipping up Fattoush. Originating from Northern Lebanon, this minty, tangy and yet refreshing salad is said to have come about when Lebanese farmers would fry scraps of bread and mix them with whatever vegetables and herbs in season. The result? A highly flavorful salad that can be adapted with almost anything in your fridge. Hot tip: Want more flavor to your salad? A dash of pomegranate molasses, a sprinkle of sumac and some lemon juice can add layers of depth to the simple olive oil dressing.
  • Easy
  • 15 min
  • 15 min
  • 5 min
  • 2 steps
  • 17 Ingredients
  • Easy
  • 2 steps
  • 17 Ingredients
  • 15 min
  • 15 min
  • 5 min

Instructions

  1. Chop up vegetables

    • Cut the tomatoes into medium-sized cubes.
    • Cut the lettuce into medium-sized slices.
    • Pick off the mint, the parsley, the watercress and the thyme leaves then add them to the mixture.
    • Cut the green bell pepper into small pieces and add them.
    • Cut the radish into thin rings and add them.
    • Cut the cucumber into thin rings and add them.
    • Cut the spring onioninto small pieces and add them.
    Chop up vegetables


  2. Mix nuts and sauce with salad vegetables

    • Sprinkle some nuts if you like for more flavor.
    • Pour the olive oil and the pomegranate molasses.1
    • Add the salt, the lemon juice and the sumac.


Plate and Serve!

Mix all the ingredients and servethem into a bowl. Crack the toasted Arabic bread and sprinkle on top of the salad.

Plate and Serve!

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Ingredients
  • Serves 2 people
  • 1 large tomato 

  • 1 lettuce 

  • 3 stalks fresh mint  

  • 5 stalks parsley 

  • 3 stalks fresh thyme

  • 5 stalks watercress 

  • 1 green bell pepper 

  • 6 radish 

  • 1 cucumber

  • 3 stalks spring onions 

  • walnuts (optional) 

  • 150 ml olive oil 

  • 100 ml pomegranate molasses 

  • sprinkle of salt 

  • 50 ml fresh lemon juice  

  • sprinkle of sumac 

  • half loaf of toasted arabic bread

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