Several years ago my cousin Susan introduced me to authentic Mediterranean Fattoush salad. Today, I can honestly say it’s one of my favorite salads. I give her all the credit for this recipe, but I will say the dressing for the salad is one I found and made a few changes too. Over the years I have enjoyed spending many Sunday’s at her house cooking the entire day. We both are very passionate about cooking and love to put our ideas together! I don’t think there has been a meal we have prepared that wasn’t tasty.
Fattoush can be prepared many ways, but I prepare it similar to how my cousin taught me. The key is the spice; you have to use sumac on the salad and in the dressing to obtain the rich aromatic Mediterranean flavor. The mint is also important, you can use fresh or dried but it’s a key additive. I use romaine lettuce and often add another kind, I added Arugula to the salad in this picture. Chicken can be added to this recipe; I marinate the chicken in olive oil, sumac and kosher salt for an hour or so and pan sear or grill.
If you have pita or chose to add it just make sure to bake it in the oven and crumble on top. If you want to save time and be simple you can purchase pita chips. Just crumble them and sprinkle them on your salad. I didn’t use pita this time because I am trying to reduce my carbohydrate intake. The key word is, “try”! lol…
I am so excited about sharing this recipe with you and would love to see how it turns out. If you’d like share a picture on your Instagram and tag me @mowens828 or share with me on my Facebook page at Meals Made Simple by Mindy so I can see your masterpiece.
Recipe is below….
3 boneless skin less chicken breasts
3 tablespoons olive oil
1 tablespoon sumac
Dash of kosher salt
2 heads of romaine lettuce
2 green onions thinly sliced
1 green pepper diced
2 small tomatoes diced
1 cucumber sliced
4-5 radishes thinly sliced
1/4 cup fresh or dry mint chopped
1/4 cup fresh parsley chopped
4 teaspoons sumac, soak it in 3 teaspoons of water for 5-10 minutes
3/4 cup extra virgin olive oil ( I use Mediterranean extra virgin)
3 tablespoons of fresh squeezed lemon juice
2 small garlic cloves minced
2 teaspoons of red wine vinegar or white vinegar
Kosher salt to taste
Dash of fresh or dry mint
Marinade chicken for at least one hour, I do this while I am preparing the salad and dressing. Pan sear or grill chicken; slice into thin strips.
In a very large bowl combine the lettuce with all the other salad ingredients and toss well.
In a small bowl, jar or magic bullet add water with sumac, olive oil, lemon juice, minced garlic, red wine vinegar or white vinegar, salt, and a dash of fresh or dry mint. I make mine in a magic bullet and blend for two minutes or in a jar and shake vigorously to blend.
Combine salad and dressing; gently toss. Top with strips of chicken. You can sprinkle with feta cheese and pita chips if you’d like.