How to make the Perfect Fattoush - Lebanese Tangy Salad

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Fattoush is possibly the best salad in the world, it ticks all the right boxes, Crispy, crunchy, tangy and sweet. It's so easy to make and such a refreshing side dish for a hot summer day.
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0:00 Intro
0:15 The perfect Fattoush dressing
3:13 Making Pitta Croutons
4:26 Preparing the vegetables
6:53 Assembling the salad
7:14 Taste Test & Outro
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Makes 4 large main sized portions or 6-8 side portions

Fattoush dressing:
50ml (3 Tbsp) Olive Oil
50ml (3 Tbsp) Pomegranate Molasses
3 Tsp sumac
1 Tsp white vinegar
1/2 Tsp dried mint
1/4 Tsp salt
1/8 Tsp pepper
1 clove garlic
Juice of 1 lemon
Zest of 1/4 lemon
Sugar (optionally if needed)

Bread:
2-3 Thin pitta breads
Vegetable Oil for Frying
Pinch of salt and pepper

Salad:
1 Whole Romaine lettuce (4 Cups)
3-4 Small Cucumbers (3 Cups)
3-4 Plum Tomatoes (1 1/2 Cups)
4 Spring Onions (1/2 Cup)
10 Small Radishes (6-8 Medium) (1/2 Cup)
2 Tbsp Fresh Mint
2 Tbsp Parsley
3-4 Tbsp Pomegranate seeds (optional)
Bell pepper (optional)
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Directions:

Dressing:
1- Place your sumac in a bowl and then pour over a couple tablespoons of boiling water. Allow to bloom for a few minutes to activate the sumac flavour
2- Zest 1/4 of your lemon, then juice it and strain out all the flesh and seeds. Grate the clove of garlic
3- Combine all of the ingredients with the sumac, lemon zest and garlic
4- Blend together on high speed until emulsified into a creamy dressing
5- Store for 1-2 weeks in the fridge in an air tight container

Fried Bread:
1- Slice your bread into small 1.5-2cm squares
2- Heat a frying pan with vegetable oil, and add in the bread once heated
3- Fry for about 30-60 seconds and remove once golden
4- Drain and place on a paper towel lined plate to drain off excess oil
5- Sprinkle over salt and pepper when hot
6- Once cooled, they can store in an airtight bag for 2 weeks

Salad:
1- Slice the cucumbers into semi circles, or if working with larger cucumbers into quarter circles
2- Slice the tomatoes the same size as the cucumber pieces
3- Slice the lettuce into strips about 1cm wide
4- Slice the radishes into thin slices or into small chunks
5- Slice the spring onions into 2-3mm rounds, leaving out the darker green parts of the stem
6- Cut off the thick parsley stems, and roughly chop it
7- Remove the mint leaves from the stems, stack and roll up, cut into thin ribbons

To assemble:
1- Add the vegetables to a large bowl, with the optional pomegranate seeds
2- Pour over the dressing and then mix thoroughly
3- Plate the salad, then top with a pile of the bread, more pomegranate seeds, some mint ribbons and finally some ground sumac. Serve immediately

[kurint]

Would you ever consider making a cookbook? I adore this channel!

[Apfelkaninchen]

Whenever I want to look up a middle eastern recipe, I come to your channel. :)

[samasim]

This came out absolutely perfect - I always get something wrong with other recipes when it comes to the dressing, but with this, it came out amazing. I'd advise people to follow the measurements exactly for an amazing tangy dressing.

[scruffopone]

Not gonna lie, that is one of the finest Fattoush salads I've seen in a LONG TIME

[maccodifavole]

The editing quality went so high! The time when you will be the middle eastern cuisine biggest authority on youtube is really near! :)

[emmaannette]

I love the instruction about how to cut the salad ingredients, this is so so helpful. This looks so delicious, will try soon! Thank you so much for all your amazing work!

[MariamSRE]

My favorite salad of all time, hands down. The dressing is a tricky one to master! I need to give this one a shot. Ive got fresh, homemade Syrian pomegranate molasses.

[amateurepicurean]

This looks delicious! We are just beginning to explore middle eastern dishes and we are so very excited to try this salad. We've prepared some of your other recipes with great success, so thank you. We know how much work producing these videos is and we appreciate your time and trouble!! Be well and take great care!

[abrslam]

I was introduced to middle eastern cuisine by a Pakistani fellow I worked with many years ago. Ever since I've middle eastern food. I really enjoy your videos. I grew up and lived most of my life in Ontario Canada, but have since moved to Canada's east coast. I no longer have access to many of the international restaraunts that I used to, but I make your recipes from time to time. Great stuff!

[beverleydavies]

Oh, I wish you'd uploaded last week. I prepared Fattoush, my favorite salad, for a brunch last week. Was a hit, but your dressing looks so much better than mine. It's such a fine dish. Thanks for sharing.

[Kimberly-pidu]

I am so excited to try your dressing recipe! When I lived in the UAE I ordered fattoush for delivery several times a week and I miss it terribly. It truly is the best salad in the world, and even salad haters can't help but enjoy it. P.S. (hides face) I never knew to bloom the sumac until now. Thanks

[rawan]

I ate this salad almost everyday for a whole year. IT’S THAT GOOOD

[treizeheures]

the crunch sounded so satisfying! def going to make this. thank you as usual!

[johncspine]

My Lebanese neighbors have a restaurant..she told me to macerate an overripe well chopped tomato into the dressing as well..and that really ripe tomatoes are key..instead of thinking this is a mostly lettuce salad, think of it as equal parts of all the green things, and try to find cultivated purslane..it’s great in this salad..along w fresh mint and parsley..

[max_meliani]

I was just looking for a good fattoush recipe! Flawless timing

[gluten]

love your intro! very refreshing and eye catching. your editing is getting better every video!

[garlicgirl]

Dang it now I need to hunt down some Sumac! That salad looks WONDERFUL!!

[marshallowow]

As a Lebanese, I can say you did an amazing job! A main ingredient we also add is purslane (ba2le), but that's a bit difficult to find outside the middle east.

[woodstream]

I still remember the 1st time I tried fatoosh. Probably my favorite salad

[mmps]

Yessss fattoush is so good!!! I'm so excited to try this version