Middle Eastern
Fattoush salad
Crunchy herb salad with toasted bread and lemon.
- 20minutes
- 9servings
- 169kcal each
- 4gprotein
Ingredients
The amounts here and inside every step follow this number.
- Lettuce 375 g
- Tomatoes 4½ medium
- Cucumber 3
- Fresh mint ¾ bunch
- Bread 6 slices
- Lemons 3
- Olive oil 6 tbsp
From the cupboard
- Salt and black pepper
- Sumac (optional)
What you will need
Baking tray or frying pan, Large salad bowl, Jar or small bowl for dressing, Knife and board
Method
-
1
Toast the bread 6 min
Cut the bread into small squares. Toast in a dry pan on medium, or bake at 200°C, turning once.
In this step
- Bread6 slices
Ready when: Crisp and golden, they snap when broken.
-
2
Chop the vegetables 7 min
Tear or chop the lettuce. Cut tomatoes and cucumbers into chunks and roughly chop the mint.
In this step
- Lettuce375 g
- Tomatoes4½ medium
- Fresh mint¾ bunch
Ready when: Crunchy, bite-size pieces.
-
3
Make the dressing 2 min
Shake or whisk the lemon juice, olive oil, salt, pepper and sumac together.
In this step
- Lemons3
- Olive oil6 tbsp
Ready when: The dressing looks cloudy and blended.
-
4
Toss just before eating 2 min
Put the vegetables in the bowl, pour over the dressing and toss. Add the bread last so it stays crunchy, and serve right away.
In this step
- Lettuce375 g
- Tomatoes4½ medium
- Cucumber3
- Fresh mint¾ bunch
Ready when: Bread is still crunchy when served.
Cook Fattoush salad from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
