Best way to cook Fattoush Salad – 3 steps

Fattoush salad with pomegranates and halloumi cheese is a perfect start to a delicious Mediterranean meal. Soaking the ground sumac in warm water for 10 minutes really extracts all of the citrus and tartness of the spice and infuses the salad with great flavour.

Fattoush Salad recipes

Best way to cook Fattoush Salad
Best way to cook Fattoush Salad
Best way to cook Fattoush Salad - 3 steps 1

Fattoush salad with pomegranates and halloumi cheese

Fattoush is a traditional Levantine salad, made from fried or toasted khubz, mixed greens, and other vegetables. It is a popular dish in communities throughout the Levant. You can find recipes for Fattoush in most Arabic cookbooks, but the traditional recipe is the best one. In this article, you'll discover how to make Fattoush with a few simple ingredients. Here are some tips and tricks to make it easy for you!
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Course: Salad
Cuisine: French
Diet: Low Calorie
Keyword: fattoush salad
CookingStyle: Finger food
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 78kcal
Author: Ms Kelly
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For dressing:

  • Combine sumac with soaking liquid, lemon juice, pomegranate molasses or honey, garlic, white wine vinegar, apple cider vinegar, and dried mint in a medium bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
  • In a non stick frying pan, heat one tablespoon oil over medium-high heat. Place slices of halloumi and fry on both sides till golden brown.

For salad:

  • Mix tomatoes and next 6 ingredients in a large bowl. Add dressing slowly; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, and halloumi cheese, if desired.



 It is a perfect lunch or dinner salad! And it's great for the whole family! Try it soon! It's sure to become a favorite with family and friends.
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Serving: 1serving | Calories: 78kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 39mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3012IU | Vitamin C: 47mg | Calcium: 84mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.



About Fattoush Salad

Best way to cook Fattoush Salad


A fattoush salad is a traditional Levantine dish made with toasted or fried khubz and mixed greens. This dish is popular in all communities throughout the Levant. Here are some tips for making your own fattoush salad recipe. This recipe will make a wonderful starter or side dish for any Levantine meal. It’s a delicious way to get the essential vegetables and protein into your diet.

The dressing for Fattoush salad is vibrant and herbaceous. Pomegranate molasses balances the dressing’s tartness. The salad is served with fried pita bread. Fattoush salad is a must-have on any mezza table. It is a perfect lunch or dinner salad! And it’s great for the whole family! Try it soon! It’s sure to become a favorite with family and friends.

Seasoning blend

Best way to cook Fattoush Salad

The herbs in a fattoush salad add a distinctive flavor and a boost of nutrition. Chopped vegetables and herbs are combined in a blender to form a salad dressing. Fattoush is best served with a large flat pita pocket. However, a regular-sized pita can be used instead, as long as it provides the salad with thin, crispy chips. This recipe can be adapted to your favorite vegetables and tastes.

In addition to the olive oil, you will also need some of the spices in the Seasoning blend for Fattoush Salad. The key ingredient is Sumac, which gives this salad its sour flavor. You can buy this spice blend at a Middle Eastern supermarket or order it online. It can be stored in small jars. Once mixed, shake off any excess oil and allow to dry. Add more olive oil and a dash of lemon juice if needed.


A popular Levantine dish, Fattoush Salad is made with toasted or fried khubz and mixed greens. It is an extremely popular salad throughout all communities in the Levant. If you’re wondering what makes it so unique, here’s a look at some of the ingredients. To prepare Fattoush Salad, follow these simple steps. Here are a few more ideas to try.

Cut the veggies into bite-sized pieces. Then, place them on a plate. You can add some goat cheese if you wish. You can also add fresh parsley or chives. When you’re ready to serve the salad, add the dressing. Make sure to serve the salad as soon as possible. This dish can be prepared in advance but is best enjoyed right away. Make sure to serve the salad immediately after mixing it to avoid it becoming limp.

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Pita bread

This delicious salad can be prepared in advance and kept in the fridge for a few days, or even a month. For best results, use fresh vegetables and a high-quality oil. During winter, fresh vegetables may be difficult to find, but they’ll produce the best results. The following recipe uses pita bread. It’s a healthy and delicious salad that’s sure to be a hit with your friends and family.

The salad is made from toasted pita bread croutons, flavorful vegetables and tangy sumac dressing. The salad is traditionally served with pita bread and sumac, a Middle Eastern spice mixture that’s typically made with lemon and olive oil. It’s also a great side dish for a mezze platter, and makes a tasty appetizer for any gathering. To prepare it, you’ll need pita bread that’s toasted and seasoned.


Best way to cook Fattoush Salad

A well-made Fattoush Salad keeps for several days in the refrigerator. To maintain the freshness of the salad, it is recommended to keep the ingredients separate in their packaging. Store the vegetables, bread, and dressing separately. When you are ready to serve it, you can assemble the salad just before serving. If you wish to share your creation with the world, post a photo of your finished recipe on Instagram with the hashtag #hintofhealthy.

When preparing the salad, you should keep it separately from the tortilla. This salad is best served with a slightly tangy dressing and may be stored in the refrigerator for three to four days. Always store it in an airtight container, and don’t use defrosted tomatoes because they tend to get soggy when they are raw. For better results, avoid freezing the salad or reheating it. It’s best to refrigerate it the night before serving, but you should also serve it immediately.

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