Name: Fattoush Salad (with Arab bread)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 large or 3 medium pieces of Arab bread; 1/4 cup olive oil, plus extra for brushing; 1 teaspoon ground cumin; 1 teaspoon sumac (for the bread, plus more for the dressing); Salt and freshly ground black pepper to taste; 1 large head of romaine lettuce, roughly chopped; 2 ripe tomatoes, diced; 1 large cucumber, diced; 1/2 cup radishes, thinly sliced; 1/2 cup green bell pepper, diced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 2 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses (optional); 1 clove garlic, minced; 1 teaspoon dried mint (optional)

Description

A vibrant and refreshing Fattoush Salad (with Arab bread) recipe featuring crisp vegetables, a tangy sumac dressing, and crunchy toasted Arab bread pieces. Perfect as a side or light meal.

Ingredients

Scale

2 large or 3 medium pieces of Arab bread
1/4 cup olive oil, plus extra for brushing
1 teaspoon ground cumin
1 teaspoon sumac (for the bread, plus more for the dressing)
Salt and freshly ground black pepper to taste
1 large head of romaine lettuce, roughly chopped
2 ripe tomatoes, diced
1 large cucumber, diced
1/2 cup radishes, thinly sliced
1/2 cup green bell pepper, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (optional)
1 clove garlic, minced
1 teaspoon dried mint (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Tear Arab bread into bite-sized pieces. Toss with olive oil, cumin, 1 tsp sumac, salt, and pepper. Spread on a baking sheet.
2. Bake for 10-15 minutes, or until golden brown and crispy. Let cool completely.
3. Chop romaine lettuce, tomatoes, cucumber, radishes, and green bell pepper. Thinly slice red onion. Chop parsley and mint.
4. Combine all chopped vegetables and herbs in a large salad bowl.
5. Prepare the dressing: Whisk together 1/4 cup olive oil, lemon juice, pomegranate molasses (if using), minced garlic, 1 tsp sumac, dried mint (if using), salt, and pepper.
6. Just before serving, add cooled toasted bread to the salad bowl. Drizzle dressing over the top.
7. Gently toss to coat ingredients evenly. Serve immediately.

Notes

Store leftover dressing and toasted bread separately. Toss salad components just before serving to maintain crunch. Toasted bread can be gently reheated in a low oven.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixed
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 serving
Calories: Approx. 250-300 kcal per serving (varies based on bread and oil quantity)
Sugar: Approx. 6-8g
Sodium: Approx. 200-300mg (depends on salt added)
Fat: Approx. 18-22g
Carbohydrates: Approx. 20-25g
Fiber: Approx. 5-7g
Protein: Approx. 3-5g