Lebanese Radish fattoush salad

The name ‘Fattoush’ derives from an Arabic word meaning ‘small crumbs’, which aptly describes the bite sized chunks of toasted pitta bread featured in this tasty salad.

Radishes – another key ingredient in this salad – are incredibly easy to grow in Lebanon and for many signal the start of summer, making them a popular ingredient. In this recipe, they offer a fresh, crunchy bite and when tossed together in a zingy dressing with chopped tomato, cucumber, shallot and feta, create a deliciously simple salad. This is a great recipe for using up stale pitta bread too.

Drinks match by food and drink matching expert Fiona Beckett: “A light summery dish that would be perfect with a well-chilled, fruity rosé – delicious with the crunchy radishes and the sharp lemony, minty dressing. Alternatively you could go for a refreshing pomegranate or watermelon juice – a great alcohol-free choice.”

Serves: 4

Preparation time: 15 minutes

You’ll need:

For the dressing:

1 small clove garlic crushed

15 mint leaves, chopped

Juice and zest of a lemon

4 tbsp olive oil

Small bunch flat leaf parsley, chopped

Salt and pepper

For the salad:

2 stale pitta breads

20 radishes, quartered

2 large tomato, chopped

½ cucumber, peeled & chopped

2 shallots thinly sliced

150g feta, crumbled

2tsp sumac or Zatar seasoning

What to do:

Mix all the dressing ingredients with some salt and pepper in a small bowl.

Toast the pitta and tear into bite sized pieces.

Tip all the salad ingredients apart from the sumac into a large bowl. Pour over the dressing and toss well so all the salad is coated in dressing.

Transfer into a serving bowl or platter and sprinkle over the sumac.


Recipe from:

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