Fattoush

I am always thinking of things to make with the abundance of items in my garden. Mint being one of them. I’ve said it on a number of occasions, and have even gone as far as telling my neighbors to swing by and clip some my fresh mint or sage. It kills me when going to the store and seeing fresh herbs being sold for close to $4.00, whether it be basil, thyme, rosemary, or mint. Mint is one of the herbs in my garden where everyone enjoys. My daughter is often back there picking fresh mint leaves and walking around the house eating them. My boys are often looking for bugs around the plants, and me, well, I am the one watering, and picking a plethora of leaves for recipes such as larb gai, or fresh fruit with a mojito syrup.

As summer is winding down, we are taking advantage of our local farmers market buying carrots, lettuces, beans, and everything in between. With that said, we are consuming a lot of salads; practically every evening we are preparing a large salad as the centerpiece. So this past week, I wanted to do something a bit different with the salad, and use some traditional ingredients, but jazz it up a bit with some mint dressing, and offer some toasted pita. I offered a salad known as Fattoush, and Arab salad that is just out of this world in flavor.

Fattoush Salad Recipe

Let’s get started.

Ingredients: [Print this Recipe]

  • 1/2 head of Romaine lettuce, washed, spun dry, torn into bite sized pieces
  • 1 large carrot, cleaned, and cut into bite sized pieces
  • 1/4 cup of red onion, thinly sliced
  • 1/2 yellow bell pepper, cut into bite sized pieces
  • 2 small seedless cucumbers, cut into bite sized pieces
  • 1 tomato, seeded and chopped
  • 2 1/2 slices of pita bread
  • 1/4 cup of flat Italian leaf parsley, chopped
  • 1 lemon, juiced
  • 1 clove of garlic, minced
  • 1/4 cup of fresh mint leaves, thinly sliced
  • 1/2 cup of olive oil, plus 1 tbsp
  • salt, to taste

Begin by taking the one tablespoon of olive oil and brushing it on to the pita slices. Preheat your oven to 400 degrees, and add the pita to the oven, baking for about 12 minutes or until fully toasted.

During this time prepare your remaining ingredients, adding all of the vegetables to a mixing bowl. Add a pinch of salt, and give it a good toss.

Ingredients for making Fattoush salad

Next, make the dressing. Add the lemon juice, olive oil, and garlic to a small mixing bowl. Use a whisk and whisk until the olive oil emulsifies. Set aside.

Fattoush Salad Recipe

Remove the pita from the oven, and set aside to cool. When fully cooled, break the pita into bite sized pieces and toss them into the mixing bowl with the vegetables. Pour the salad dressing over the top, and mix to coat.

Let the salad sit in the dressing for at least five minutes to allow the bread to soak up some of the dressing.

Serve in a nice serving dish, and dig in. The result is a salad that blew my wife away. She was startled by the flavors the mint dressing exposed. As it looks like a standard dinner salad, it isn’t. It is actually better and offers a tart and minty flavor that has you coming back for more, and to me, that’s not a bad thing. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Fattoush”

  1. Great idea, fabulous photos! This is on my list.

    We’ve just relocated to Grayslake IL from Austin TX, and it’s been wonderful to have a “regular” summer with a garden and everything familiar from my previous life in the Finger Lakes.

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