Posted by Calin Denny On August 13, 2021
Lebanese Fattoush Salad Contains Cucumber, Tomatoes, Herbs, And Roasted Low-Carb Pita Chips, Flavored With Lemon Juice And Sumac.
Install this salad to try it later!
I try not to gush over recipes too much, but there are definitely some of my favorite ones. this is Lebanese fattoush salad One of those, and something I make every summer when fresh herbs, tomatoes, and garden cucumbers start to come in. I never get tired of this amazing salad this week Friday favorite Choose what I remind you of Fattoush and encourage you to make that is the season of fresh tomatoes!
I originally got the recipe for Lebanese Fattoush Salad from a reader named Laurie, and made it three times in four days right after she sent it to me. Then I found out Low carb pita bread This became my favorite summer salad. And if you check carbohydrates on Low carb pita bread I’m using it in Fattoush, you’ll see it’s not that bragging.
Toasted pita bread soaked in lemon juice and olive oil seasoned with sumac is one of the things that makes this salad so amazing. Of course, you can definitely use less Arabic bread (or skip it entirely if you prefer) and the salad will still be great.
What is fattoush?
Fattoush means “crumbled bread” in Arabic and this is a Lebanese version of the bread salad that contains crumbled pita chips, and I promise my version of low-carb pita bread is just as good!
What is ground sumac?
crushed sumac (soo-mack, affiliate link) may be an ingredient you haven’t used before, but it’s worth adding to your spice cabinet and absolutely essential to making this salad. Sumac has a slightly lemony flavor, and it’s the sumac, lemon, and fresh herbs that give this salad something memorable that you’ll want to make again and again. And if you have sumac, or bought some for this recipe, just enter “sumac” into the search bar of this site and you’ll find plenty of other recipes I’ve used it in.
What ingredients do you need for this recipe?
- whole wheat pita pocket bread; I use Low carb joseph bread (affiliate link)
- romaine lettuce
- green onion
- chopped tomato
- Option cut into small portions
- fresh mint leaves
- flat leaf parsley
- Fresh chopped garlic
- Salt, I used finely ground sea salt
- Fresh lemon juice, I used mine Fresh and frozen lemon juice
- powder sumac (referral link), plus more to spray individual authorities if desired)
- Extra virgin olive oil
Sumac will awaken your taste buds!
Here is a life-changing shot of sumac land for those unfamiliar with it. If you love lemon, you will love this Middle Eastern spice! over here More information about cooking with sumac!
How to make the Lebanese Fattoush Salad:
(Scroll down for a full, printable recipe with nutritional information.)
- After several times of making the Lebanese Fattoush Salad, I realized that I definitely like the pita chips more when they are cut Low carb pita bread (referring link) to strips for roasting, creating crisper edges. Watch them carefully, as they can quickly turn brown.
- Pita slices once toasted.
- Cut the tomatoes into cubes and let them dry for a minute if they are rich in juice, but do not drain all the juice, which will add flavor to the pita chips in the salad. I used Costco grape tomatoes cut into quarters, which I thought was fine, but use fresh garden tomatoes if you have some.
- I had cucumbers from my garden, so I left strips of skin on before slicing, but if your cucumbers are thick, I’ll peel them completely.
- Start making the sauce by mashing garlic and salt together into a paste to season it. I use a mortar and pestle, but you can do this alongside a knife or spoon.
- Mix garlic paste, salt, lemon juice and sumac (referral link), then whisk in olive oil. This sauce will keep in the refrigerator for several days, so you may want to make more!
- Remove the outer leaves from the lettuce, wash and dry it, then cut it into quarters lengthwise and slice crosswise to get fairly small pieces.
- Linda’s recipe didn’t call for mint, but I’ve seen several recipes that have used it and like the flavor of mint and parsley together, so I used both. The salad also includes sliced green onions, which I forgot to take a picture of!
- Mix together the salad greens and herbs, then mix about half the sauce, add the pita chips and stir again, adding more sauce. (The salad should be completely wet when served so the pita chips can absorb the sauce.)
- Let the salad sit for a few minutes, or more, then arrange on individual plates and sprinkle each serving with a little sumac if desired. Have fun!
Make it a meal:
The Lebanese Fattoush Salad would taste great with something like cupidAnd hamburger kebab, or any kind Meat cooked on the grill!
More recipes using sumac:
Roasted salmon in olive oil ~ Calin’s Kitchen
Grilled vegetables with thyme vinegar ~David Leibovitz
Roasted butternut squash with tahini and yogurt sauce ~ Calin’s Kitchen
Grilled balsamic vegetables with sumac ~ Boulder Locafor
Spicy roasted shrimp with garlic and red pepper ~ Calin’s Kitchen
Freekeh salad with sumac mint sauce ~ Wanderlust Kitchen
- 2 Joseph flax bread, oat bran, and whole wheat pita bread, cut into slices about 3/4 inch wide, toasted and crumbled (see notes)
- 2 heads chopped romaine lettuce
- 1/2 cup finely chopped green onion
- 1 cup chopped tomatoes (leave for a minute or two if they are juiced)
- 1 cup diced cucumber (the same size as a tomato)
- 1/2 cup coarsely chopped fresh mint leaves
- 1/2 cup coarsely chopped parsley (leaves only, no stems)
- 1 tsp. Minced garlic (2-4 garlic cloves)
- 1 tsp. Salt (I used finely ground sea salt)
- 1/2 cup fresh lemon juice, about 2 large lemons (I like lemons, so adjust the amount to your own taste)
- 1 tsp. sumac powder, plus more to sprinkle over individual salads if desired)
- 1/2 cup extra virgin olive oil
- Preheat oven or toaster oven to 400°F/200°C.
- Cut whole wheat pita into slices about 3/4 inch wide and arrange on a baking sheet. (Some recipes call for brushing the bread with olive oil, but I didn’t.)
- Bake until pita slices are crispy but just barely beginning to turn brown, less than 10 minutes. Watch them carefully as they can turn from brittle to excessively brown fairly quickly. Let the pita bread slices cool, then crumble into bite-size pieces.
- Slice the tomatoes and let them dry slightly if they are too soft. Cucumber cuts.
- For seasoning, mash minced garlic and salt together using a mortar and pestle, the side of a knife, or spoon. Put the salt and garlic paste in a small bowl, then add the lemon juice and 1 teaspoon. sumac (Referral link). Whisk in the olive oil and set the dressing aside. (You can also make the sauce in a glass bowl and shake to combine.)
- Remove the outer leaves of Romaine, trim off the end of the stem, then wash and dry or pat dry with paper towels. Cut the romaine into quarters lengthwise, then turn it over and chop it crosswise into small pieces. (If you have rotary salad (Continued link), you can chop the romaine first, then wash it.)
- Place the chopped romaine in a salad bowl large enough to stir in all the ingredients.
- Wash and chop fresh mint, parsley and green onions. (Use the ingredients you prefer.)
- Add tomatoes, cucumbers, fresh herbs, and green onions to a bowl.
- Add about half of the sauce and stir, then add the crumbled pita slices and stir again with more sauce. (You may not want all the sauce, but this salad should be quite moist.) At this point, the salad should sit for a few minutes (or more) to let the flavors blend in and so the pita chips absorb some of the sauce.
- To serve, arrange the salad on individual plates and sprinkle with a little sumac. You can also serve it in a large bowl with the sumac sprinkled over it.
- When I made this for the guests, I gathered the salad together before they arrived, and it was perfect when I served it about 30 minutes later.
I use My favorite low carb Arabic bread to make this. Carbs are calculated based on 7 net carbs per serving of that brand. you can buy crushed sumac (Referral link) on Amazon.com if you don’t see it in your store.
Optional ingredients for this salad include chopped green pepper or radish. (I didn’t use either of these, but Lori’s recipe had green peppers and I’ve seen many recipes that added chopped horseradish.)
My fattoush recipe was slightly modified from a reader sent to me by a reader named Laurie. Thanks Laurie. I love this power!
Amount per service: Calories: 239Total fat: 19.5 gSaturated fat: 2.6 gUnsaturated fats: 16 gramsCholesterol: 0 mgsodium: 362 mgCarbohydrates: 15 gramsthe basic: 7 gramssugar: 4.6 gramsprotein: 3.8 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
The Lebanese Fattoush Salad made with whole wheat flakes, is a great choice for the second or third phase of the South Beach Diet. Although pita chips are great for this, I would enjoy them as a low carb salad without pita bread as well, or use them Low carb pita bread as I do. With a low-carb pita, it would be a relatively low-carb salad, but not gluten-free.
Find more recipes like these:
Uses salad recipes To find more recipes like these. use the Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
I got this recipe in 2009 from a reader named Laurie and have been making it every summer since! The recipe was last updated in 2021.
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