Quick and Easy

Fattoush Salad From Chef José Andrés

by:
July  3, 2024
4
1 Ratings
Fattoush Salad From Chef José Andrés
Photo by © 2024 by Thomas Schauer. Courtesy of Ecco, an imprint of HarperCollins Publishers.
  • Prep time 15 minutes
  • Serves 4
Author Notes

Without a doubt, this bright, tart, crunchy salad is one of our most popular dishes; it goes with everything. The original chopped salad, it comes from a class of dishes known in the Middle East as “fattat,” built using scraps of old pita bread. It’s said to have originated with farmers in the fields in Lebanon who would fry bits of leftover bread in olive oil to mix together with whatever vegetables they had on hand. While many recipes for fattoush will call for lettuce, like romaine, we prefer loading up on fresh parsley and mint. Rip off the leaves from a bunch with your hands and toss over the vegetables. If you have leftover pita bread, this is a great way to revive it with a quick fry in olive oil. But store-bought pita chips work just as well.

Text © From Zaytinya by José Andrés. Copyright © 2024 by José Andrés Media. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers —Food52

What You'll Need
Ingredients
  • For the vinaigrette
  • 1 1/2 tablespoons pomegranate molasses
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon sumac
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • For the salad
  • 12 cherry tomatoes, halved
  • 1 seedless (English) cucumber, peeled and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 3 radishes, trimmed and thinly sliced
  • 1/2 medium red onion, diced
  • 1/2 bunch fresh flat-leaf parsley, leaves only, torn (about 1/3 cup)
  • 1/2 bunch mint, leaves only, torn (about 1/3 cup)
  • 1 cup broken pita chips
  • 2 tablespoons fresh pomegranate seeds
  • 1 teaspoon sumac
  • Kosher salt
Directions
  1. Whisk the pomegranate molasses, vinegar, lemon juice, and sumac in a small bowl. Stream in the olive oil, whisking until emulsified. Season to taste with salt and pepper. You’ll have about ⅓ cup vinaigrette.
  2. Put the tomatoes, cucumber, peppers, radishes, onions, parsley, and mint in a large mixing bowl, then toss with enough of the vinaigrette to coat the vegetables and herbs. Stir in the pita chips and top with the pomegranate seeds and sumac. Season to taste with salt and serve. Refrigerate any leftover vinaigrette for up to a week.
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1 Review

William
William August 10, 2024
Great salad. I love a chopped salad and this one is excellent. I omitted the pita and pomegranate seeds. The pomegranate vinaigrette would be good on any salad but was particularly good here.