Description
Fattoush with Crunchy Flatbread Ribbons is a vibrant Middle Eastern salad featuring fresh tomatoes, cucumbers, and herbs, tossed in a tangy sumac and lemon dressing, topped with oven-baked crispy flatbread ribbons for added texture and flavor. This quick and refreshing salad combines bright flavors and satisfying crunch, perfect as a light meal or side dish.
Ingredients
Scale
Salad Ingredients
- 2 tomatoes, each cut into 8 to 12 wedges
- 2 cucumbers, each cut into 12 sticks
- 1/2 red onion, finely sliced
- 1 tbsp lemon juice (for pickling the onion)
- 1/4 cup mint leaves, roughly torn if large
- 1/4 cup coriander leaves
- Salt and pepper, to taste
Flatbread Ribbons
- 2 Lebanese flatbreads
- 1 1/2 tbsp olive oil
- Pinch of salt
Dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1 tsp sumac
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for baking the flatbread ribbons.
- Slice Flatbread: Roll up the Lebanese flatbreads and cut into thin slices. Use your fingers to loosen them into a pile of loose ribbons for even baking.
- Toss with Olive Oil and Salt: Place the flatbread ribbons onto a baking tray. Drizzle with olive oil and sprinkle with salt. Use your fingers to ensure all ribbons are coated evenly with oil.
- Bake Flatbread Ribbons: Bake in the preheated oven for 3 minutes. Remove the tray and gently toss the ribbons to ensure even cooking. Turn the oven off, then return the tray to the oven for an additional 2 minutes to crisp the ribbons without over-browning.
- Pickle the Onion: While the ribbons are baking, combine the finely sliced red onion with 1 tablespoon lemon juice and a pinch of salt in a small bowl. Let it sit to lightly pickle and mellow the onion’s acidity.
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, minced garlic, paprika, and sumac to create a tangy, flavorful dressing.
- Combine Salad Ingredients: In a bowl, mix the tomato wedges, cucumber sticks, mint leaves, and coriander leaves. Squeeze any remaining juice from the lemons into the bowl and season with salt and pepper as desired.
- Add Dressing to Salad: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated. Use all or some of the dressing based on your taste preference.
- Assemble the Salad: Transfer the dressed salad onto a serving platter. Pile the crunchy flatbread ribbons on top to add a delightful texture contrast.
- Final Garnish: Sprinkle extra sumac over the salad for an additional layer of citrusy flavor and a pop of color. Serve immediately for best crunch and freshness.
Notes
- Lebanese flatbreads can be substituted with pita bread if unavailable.
- To make the salad vegan and gluten free, ensure flatbread used is gluten free and check the sumac brand for additives.
- The flatbread ribbons can be baked slightly ahead of time but are best served fresh for crunch.
- Adjust the seasoning and sumac in the dressing to your preference for acidity and spice.
- Pickling the red onion softens its sharpness, but if you prefer raw onion, you can omit this step.
