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Sunday Suppers with Lunchbox Love–Fattoush Salad

Our summer garden is blooming in full force and we have a ton of tomatoes and cucumbers at our disposal. Even after giving plenty to friends and family, we still have plenty for ourselves. A classic Fattoush salad is the perfect way to enjoy our summer bounty–serve on its own (add some grilled chicken if you’d like) or as a fabulous side dish for a barbecue.

This version, from My New Roots, uses raw flax crackers but I prefer toasted pita–just slice your pita bread into triangles and toast in the oven for a few minutes on each side.

Sunday Suppers with Lunchbox Love -- Fattoush Salad

(image and recipe from My New Roots)

Fattoush Salad
2 medium cucumbers, with skin
3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
2 red bell peppers
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
raw flax crackers, flatbread, or toasted pita

1. Wash, prepare, and chop all veggies into bite-sized pieces. Wash, spin-dry herbs and chop. Place in a large bowl.
2. Pour dressing over salad, stir, and let stand for at least 30 minutes at room temperature to allow the flavours to meld.
3. Right before serving, sprinkle generously with za’atar, crumble raw flax crackers and fold into salad. Enjoy.

¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp. raw liquid honey or maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper

1. Put all ingredients in a jar with a light-fitting lid and shake.

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