Spring Fattoush Recipes

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SAM'S SPRING FATTOUSH SALAD



Sam's Spring Fattoush Salad image

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs. I dress this with an especially tart vinaigrette made from equal parts lemon juice and olive oil and serve it right away, before it gets soggy. It would be a great side dish with all sorts of things, but I particularly like it alongside Grilled Tahini Chicken.

Provided by Jessica Battilana

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 12

2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo pepper (optional)
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta, preferably sheep's milk

Steps:

  • Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
  • In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
  • In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

Nutrition Facts : ServingSize 4

SAM'S SPRING FATTOUSH SALAD RECIPE



Sam's Spring Fattoush Salad Recipe image

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

Provided by Jessica Battilana

Yield 4-6 servings

Number Of Ingredients 12

2 pieces lavash bread
1/4 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Aleppo pepper (optional)
1/4 cup lemon juice
1 clove garlic, peeled and minced
5 Persian, Armenian, or Japanese cucumbers, thinly sliced
5 radishes, thinly sliced
3 green onions, thinly sliced
1 cup dill fronds
1 cup mint leaves
1/2 cup feta, preferably sheep's milk

Steps:

  • Preheat the oven to 350°F. Brush the lavash on both sides with 3 tablespoons of the olive oil. Arrange on a baking sheet and sprinkle with salt and Aleppo pepper, if using. Transfer to the oven and bake until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
  • In a small bowl, whisk together the lemon juice, garlic, and a generous pinch of salt. Whisk in the remaining 1/4 cup olive oil until combined.
  • In a large salad bowl, combine the cucumbers, radishes, green onions, dill, and mint. Drizzle half of the dressing over it and toss with your hands to coat. Break the lavash into bite-size pieces and add to the bowl along with the feta. Drizzle over the remaining dressing and gently mix with your hands to combine. Season to taste with additional salt and Aleppo pepper and serve immediately.

FATTOUSH



Fattoush image

Fattoush is a Levantine salad made with fried pita and seasonal vegetables, such as lettuce, cucumber and tomato. The special flavor of fattoush comes from the dressing, which contains sumac and pomegranate molasses. With just the right amount of zestiness, this salad is the perfect addition to any Middle Eastern or Mediterranean meal, especially during grilling season.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 16

3 pieces pita bread
1/3 cup extra-virgin olive oil
1 head romaine, chopped
6 radishes, thinly sliced
3 green onions, chopped
2 Persian cucumbers, diced
1 medium or 1/2 large red onion, diced (see Cook's Note)
1 red bell pepper, diced (see Cook's Note)
1 large tomato, diced
1 cup fresh mint leaves, chopped
1 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 tablespoons lemon juice
2 tablespoons pomegranate molasses
1 tablespoon ground sumac
2 cloves garlic, minced
Kosher salt

Steps:

  • Cut the pita bread into 1 1/2-inch strips, then rotate 90 degrees and cut again so you end up with small pieces.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Fry the pita until golden brown and crispy, 5 to 7 minutes. Transfer the fried pita to a plate lined with a paper towel to absorb any excess oil and set aside.
  • Place the romaine, radishes, green onions, cucumbers, red onions, peppers, tomatoes, mint and parsley in a large bowl, then gently toss together.
  • Whisk together the remaining olive oil, lemon juice, pomegranate molasses, sumac, garlic and 1 teaspoon salt in a small bowl. Drizzle the dressing over the salad and gently toss until evenly combined.
  • Add the fried pita and gently toss the salad one more time. Taste and add more salt, if needed.

SPRING FATTOUSH



Spring Fattoush image

Try this spring-y take on Fattoush salad. Toasted pita is tossed with crunchy green vegetables, lots of fresh herbs and a bright lemony dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 torn pitas with olive oil, ground cumin and kosher salt. Bake at 375˚ F until browned, 8 to 10 minutes; toss with 1 teaspoon ground sumac. Combine 1 chopped romaine heart, 3 each sliced Persian cucumbers and radishes and 2 each sliced celery stalks and scallions in a bowl. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice and 1/2 teaspoon each dried mint and sumac. Toss with the salad, pita and 1/2 cup each fresh parsley, mint and celery leaves.

SPRING GREEN FATTOUSH



Spring green fattoush image

Savour all the flavours of spring in every bite with this elegant, seasonal salad

Provided by Good Food team

Categories     Lunch, Side dish, Starter

Time 50m

Yield Serves 6-8 as a starter or side

Number Of Ingredients 10

500g broad beans , frozen or fresh
1 cucumber
3 wholemeal pitta breads
zest and juice 1 lemon
4 tbsp olive oil
1 tsp caster sugar
20g bunch mint , smaller leaves picked, rest very roughly chopped
20g bunch flat-leaf parsley , very roughly chopped
small bunch chives , snipped
170g feta cheese , crumbled

Steps:

  • First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.
  • Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 1.12 milligram of sodium

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