Fattoush

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By Team Studio Kitchen

Fattoush translated simply means “wet bread” in Arabic. This may not sound terribly exciting but it’s the secret to this salad’s success. The toasted bread, used in this recipe, is designed to soak up the delicious vinaigrette, so always leave a few extra minutes for the bread to absorb the vinaigrette flavours before starting to assemble the salad. This infusion time is the difference between a mediocre and an excellent Fattoush.

It's a simple, gutsy salad using the humblest of ingredients and is perfect for the warmer months of the year. It makes a great light lunch, a delicious addition to mezze or a wonderful side salad. And it deserves nothing less than the ripest, most full flavoured tomatoes and wonderful herbs.

Time

0

hour

50

minutes

Degree of Difficulty

Easy

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Portions

2
servings

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CROUTONS

100g day-old Turkish bread
 q.s. mild olive oil
 q.s. garlic cloves
 q.s. salt flakes
 q.s. freshly ground black pepper

SALAD

30 ml red wine vinegar
90 ml mild olive oil
 q.s. salt flakes
 q.s. freshly ground black pepper
½ red onion
3 whole large ripe tomatoes
1 avocado
1 continental cucumber
2 spring onions
1 cup Italian parsley leaves, picked and washed
1 cup coriander leaves, picked and washed
2sprigs mint, leaves picked and washed
1tsp sumac
1

To make the croutons... break the bread into 2-3cm chunks. Roll in olive to coat and season well with salt and pepper, and toast in a 160℃ oven until dry, golden and crunchy. This should take about 20-30 minutes depending on the thickness of the bread. Rub each piece with a cut garlic clove for extra flavour if desired.

 

2

Prepare the red onion... peel and slice the onion thinly and soak it in cold water to help reduce some of the acid.

 

3

Make a simple vinaigrette... by combining the red wine vinegar and the mild olive oil. Season well with salt and pepper.

 

4

To prepare the vegetables... remove the core of the tomatoes and cut into eights. Cut the avocado flesh and peeled cucumber into 2cm dice and finely chop the spring onion.

 

5

To assemble the salad... take a large mixing bowl and place the toasted bread in it. Cover it with red wine vinaigrette and leave it to soak for 2 minutes or so. The add the sliced and diced vegetables. Squeezing the red onion first to remove excess water after soaking. Season well with salt and pepper and toss together gently with the fresh herbs, add sumac, toss again. Transfer to serving dish and serve.

 

1
0 hours 0 minutes

To make the croutons... break the bread into 2-3cm chunks. Roll in olive to coat and season well with salt and pepper, and toast in a 160℃ oven until dry, golden and crunchy. This should take about 20-30 minutes depending on the thickness of the bread. Rub each piece with a cut garlic clove for extra flavour if desired.

2
0 hours 0 minutes

Prepare the red onion... peel and slice the onion thinly and soak it in cold water to help reduce some of the acid.

3
0 hours 0 minutes

Make a simple vinaigrette... by combining the red wine vinegar and the mild olive oil. Season well with salt and pepper.

4
0 hours 0 minutes

To prepare the vegetables... remove the core of the tomatoes and cut into eights. Cut the avocado flesh and peeled cucumber into 2cm dice and finely chop the spring onion.

5
0 hours 0 minutes

To assemble the salad... take a large mixing bowl and place the toasted bread in it. Cover it with red wine vinaigrette and leave it to soak for 2 minutes or so. The add the sliced and diced vegetables. Squeezing the red onion first to remove excess water after soaking. Season well with salt and pepper and toss together gently with the fresh herbs, add sumac, toss again. Transfer to serving dish and serve.

Recipe Tags avocado, cucumber, onion, tomato