I live on the westside of Los Angeles, which is home to countless delicious Lebanese restaurants; all of which serve Fattoush. It’s a salad featuring a combination of fresh veggies, herbs, spices, and toasty khubz (flatbread). It’s the perfect dish to enjoy on a warm summer night.

The version below is not traditional as it has tangy, salty olives added and a more zesty dressing. I like adding those two elements because they balance the sweet summer tomatoes and onions in a way that makes me happy. This recipe is absolutely perfect without the kofta as well for a lighter vegetarian option. It’s also delicious with leftover grilled salmon.

If you’re curious to learn more about Fattoush I’d recommend checking out this wonderful blog post!

INGREDIENTS:

Salad:

• 4 kofta, cut into bite sized pieces

• 1 cup lettuce of your choice

• ¼ red onion, thinly sliced 

• ½ pint cherry tomatoes, halved

• 2 Persian cucumbers, peeled and cut into bite-size pieces

• ¼ cup kalamata olives, halved

Dressing:

• 2 tablespoons lemon juice

• 2 tablespoons red wine vinegar

• ⅛ teaspoon oregano

• ⅛ teaspoon salt 

• ¼ cup olive oil

Croutons: 

• 1 tablespoon olive oil or melted butter 

• ½ teaspoon za’atar (optional)

• 1 ½ teaspoon garlic powder 

• ½ teaspoon salt

• 2 pitas, cut into 1 inch cubes

LET’S COOK:

1. Heat a large pan over a medium-high heat. Once hot add in the kofta and cook until they’re crispy

2. While the kofta is cooking combine the crouton ingredients in a large mixing bowl. Start by whisking the tablespoon of oil (or butter) with the za’atar, garlic powder, and salt. Add the pita and toss to evenly coat

3. Once the kofta is ready, set it aside and toss the prepared pitas into the pan. Cook, stirring regularly, until they’re lightly golden and aromatic, around 4 minutes. Set them aside to cool

4. In the large bowl you used for your pitas, make your salad dressing. Whisk the lemon juice, red wine vinegar, oregano, and salt. Slowly add the olive oil and whisk until nicely combined. Give the dressing a taste and season additionally if needed

5. Add the lettuce into the dressing and toss to coat. Transfer the lettuce to a serving bowl using tongs to lift, leaving some of the dressing in the large bowl

6. Then toss all the veggies into the bowl and toss to coat. Place the veggies over the lettuce

7. Finish with the pita croutons, kofta, extra salt, and za’atar to taste!

[SERVES 2]

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