Fatoush salad recipe


  • Yield: 4 Servingsas a side dish


For the Salad
  • 1 large romaine lettuce, coarsely chopped
  • 3 medium ripe tomatoes, coarsely chopped (and peeled if you prefer)
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1 medium red onion, finely sliced
  • 1 medium green bell pepper, seeded and chopped
  • 12 radishes, halved
  • 12 black olives, pitted and chopped
  • Generous handful of fresh curly parsley, chopped
  • Small bunch of fresh mint leaves, chopped
  • Small bunch of fresh dill, chopped
  • 2 whole wheat pitas (6½>-inch diameter), toasted and torn into bite-size pieces
For the Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, finely crushed
  • Salt and cracked black pepper
For the Lemon-Yogurt Sauce
  • ¾ cup/150 g low-fat plain yogurt
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • ½ lemon zest
  • ½ teaspoon dried basil
  • ½ teaspoon sumac
  • Salt and freshly ground black pepper
  • Handful of chopped herbs and 1 tablespoon seeds for serving (choose from sunflower, sesame, mustard, poppy, pumpkin, or use a mix)
How to Make It
  1. Place the salad ingredients in a large bowl. Prepare dressing by combining all the ingredients and whisking well to emulsify. In a separate bowl, mix the ingredients for the yogurt sauce.
  2. Pour the dressing over the salad ingredients, toss well, then drizzle the yogurt sauce on top. Add a scatter of seeds and serve with a final flourish of herbs.

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