Ramadan is a time of spiritual reflection, community, and of course, delicious food. And when it comes to breaking the fast, one dish that always hits the spot for me is Fattoush. Bursting with fresh flavors and textures, this Middle Eastern salad is a true feast for the senses.
Originating in Lebanon, Syria, Jordan, and beyond, Fattoush is a colorful combination of crisp lettuce, juicy tomatoes, crunchy cucumbers, tangy onions, and zesty radishes. But what really sets this salad apart is the addition of toasted or fried pita bread. This humble ingredient brings a satisfying crunch to every bite, making Fattoush a dish that is both filling and refreshing.
To bring out the flavors of the vegetables, Fattoush is typically dressed with a mixture of lemon juice, olive oil, and sumac – a spice that adds a pleasantly tart note to the salad. And to take this classic recipe to the next level, I love to add a twist of my own – sweet and juicy pineapple. Not only does it provide a burst of tropical flavor, but it also helps to keep you hydrated during the long days of fasting.
Whether enjoyed as a side dish or a main course, Fattoush is the perfect choice for warm summer days when light, refreshing meals are on the menu. So why not give it a try? Follow my recipe and tag me in your creations – I can’t wait to see what you come up with!
- 2 cups lettuce shredded
- ½ cup pomegranate arils
- ½ cup cucumber chopped
- ½ cup pineapple chopped
- ¼ cup peppers chopped
- ¼ cup parsley chopped
- ¼ cup spring onions chopped
- 1 tsp sumac
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped mint
- Sprinkle of salt and pepper
- 1 lemon juiced
- 1 pita sliced in half then into little pieces.
- Baked in over for 5 minutes with 1 teaspoon olive oil and a sprinkle of salt and pepper.
Arrange everything in a platter and drizzle with dressing and serve with pita chips!
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Planks and kisses