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Fattoush Salad - A Middle Eastern Culinary Delight!

Prep Time 3 hours 14 minutes
Cook Time 3 hours 14 minutes
Author Chris Scheuer

Ingredients

  • Ingredients for dressing:
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • zest of 1 lemon organic
  • 1 teaspoon honey
  • 3 cloves garlic finely minced
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • Ingredients for salad:
  • 1 large English seedless cucumbers, halved and cut crosswise into thin slices
  • 3 cups chopped tomatoes (I used a combination of cherry I used the tomatoes-on-the-vine along with some grape tomatoes, halved
  • 1 medium red bell pepper sliced in bite size pieces
  • 1 medium red onion halved and thinly sliced
  • 1 small bunch green onions root end removed and sliced on the diagonal in ½ inch slices
  • ½ cup chopped flat-leaf parsley
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh mint
  • about 2 tablespoons za'atar
  • flat bread crackers or pitas I used my Chili Oil Rubbed Flatbread Crackers, but any flatbread crackers would work well as would toasted pitas

Instructions

  1. Combine all dressing ingredients in a glass jar and shake very well.
  2. Wash, prepare, and chop all veggies into bite-sized pieces.
  3. Wash, spin-dry herbs and chop. Place in a large bowl and add chopped veggies.
  4. Pour enough dressing over the salad to moisten all ingredients. Toss with a tongs or two forks and sprinkle generously with za'atar. Crumble the flat bread or pitas over the top and stir into salad. Pass extra dressing at the table.
  5. Serves 4-6