It takes a lot of words to describe what is in fact a super-simple traditional Lebanese / Syrian / Middle Eastern salad. So instead, just learn this one word and repeat after me: Fattoush. Fattoush. Fattoush. (That's fuh-toosh, fuh-toosh, fuh-toosh.) Now? Go make one. You really don't want to miss this classic summer tomato salad while this year's tomatoes are so perfect! Not just vegan, Vegan Done Real.
~recipe updated, first published way back in 2011~
~more recently updated recipes~
A certain St. Louis food blogger is wild for the Fattoush Salad at Ranoush, the Syrian restaurants in University City and now in Kirkwood. Would you please see if the owners would share the recipe? Please, pretty please?
That Certain Food Blogger
Since February, I've been writing a weekly column for the St. Louis Post-Dispatch called "Special Request" – the one where St. Louisans write in to ask for recipes for their favorite dishes from restaurants. It's a kick! (See St. Louis Restaurant Recipes.)
But every once in awhile, I am tempted to game the system and send in my own request. Now that'd be cheating but I've been extra-tempted all summer long, ever since Ranoush opened a second location just a few blocks from home.
Ranoush is my kinda place. Good food. Open late! (The "Kirkwood Dinner Bell" rings at five so finding good food after 8pm here can be tricky!) Friendly owner and staff. A big patio with red umbrellas that brightens a too-long empty corner right in the midst of our little downtown. We've been at least three times – and I've suggested it for lunch and supper and a late-night snack at least that many times again – but have ordered only one thing, the fattoush salad. (Well, two, actually, but the amazing hummus will have to wait for another day.) The fattoush salad is made with romaine and tomatoes in a lemony-garlicky-sweetish vinaigrette and checkered with crisp squares of just-out-of-the-fryer pita bread. OH MY.
But get this, I've already posted a fattoush salad here on A Veggie Venture. Back in 2006, I made the salad three times to get it to meet my taste. But the thing is, I had never actually tasted a fattoush salad back then. My 2006 attempts came pretty close, especially the dressing. But I got the romaine and vegetable proportions wrong – not that you can go wrong, really, it's just that I turned what should have been fattoush into something else.
But the real mistake was to discount the importance of the pita chips – don't skip these! It takes just a few minutes to fry them and just like the Italian tomato and bread salad Panzanella wouldn't really be panzanella without the bread, I've learned my lesson: Fattoush isn't really Fattoush without the pita squares.
So yes, I'm still wild about Fattoush. The good thing about making it at home? Now I can explore the rest of the menu at Ranoush.
RECIPE for FATTOUSH (TRADITIONAL MIDDLE-EASTERN SALAD with ROMAINE, TOMATOES, CUCUMBERS, FRIED PITA CHIPS & LEMON-SUMAC VINAIGRETTE)
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 4 side salads or feeds 1 hungry food blogger for dinner
SALAD
Romaine lettuce, washed well, leaves dried, chilled if there's time
Chopped tomato, small cherry and grape tomatoes hold up well
Cucumber, peeled or striped if the skin is tough, seeded if the seeds are large, chopped
LEMON-SUMAC VINAIGRETTE
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic
1/2 teaspoon sumac (what is sumac? see Alanna's Tips & Kitchen Notes below)
1/2 teaspoon sugar
Salt & pepper
FRIED PITA CHIPS
Peanut oil or vegetable oil
1 or 2 pita breads, cut into squares
SALAD Prep the salad ingredients, chill while making the rest of the salad.
LEMON-SUMAC VINAIGRETTE With a small food processor, process all the ingredients until smooth.
FRIED PITA CHIPS Heat about a half inch of oil in a large skillet, it's "hot enough" when you can flick some water off your fingertips into the skillet and the oil sizzles. Drop in a single layer of pita square and let turn golden and crisp, it takes just a minute. Lift out the squares and let drain on a plate lined with paper towels. If needed, cook another layer.
ALANNA's TIPS & KITCHEN NOTES WHAT IS SUMAC? Sumac is a red spice, made from the ground fruit from sumac trees and shrubs. It adds a sour note that I just love and is common in Middle Eastern food. Look for it at Penzeys, at Amazon.com or if you're in St. Louis, Global Foods in Kirkwood. Wondering whether to make the investment? Here are some other recipes that use sumac from Saveur. NO SUMAC? Just to see, I made the salad once without the sumac. It's definitely missed but at the same time, if you've not had it WITH sumac, I think you'll find Fattoush to be just plain good. KEEP THINGS MOVING To expedite things, you might want to start the oil right away, even if you don't actually fry the pita squares until just before serving. REUSE THE OIL? You can reuse the oil once or twice. TEMPERATURE MATTERS This salad is best – most refreshing – when the lettuce and tomatoes are cold. That said, tomatoes get mealy when stored in the fridge so maybe just cold lettuce will do – or a quick chill before serving.
NUTRITION INFORMATION
SALAD & VINAIGRETTE ONLY Per Serving: 53 Calories; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 7mg Sodium; 5g Carb; 2g Fiber; 3g Sugar; 1g Protein WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 1 & SmartPoints 2 & Freestyle 1
FRIED PITA CHIPS (Assumes 2 tablespoons peanut oil absorbed by a large pita weighing 84g to serve 4) Per Serving: 122 Calories; 6g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 7mg Sodium; 14g Carb; 0g Fiber; 10g Sugar; 2g Protein WEIGHT WATCHERS POINTS Old Points 3 & PointsPlus 3 & SmartPoints 4
Still Hungry?
NEVER MISS A RECIPE!
For "home delivery" of new recipes from A Veggie Venture, sign up here.
Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
MORE TOMATO SALADS ... SO SO MANY!
~ Never Take a Good Tomato for Granted: Twelve Favorite Tomato Recipes ~
~ ~
~ Summer Black-Eyed Pea Salad ~
~ ~
~ ~
~ more tomato recipes ~
from A Veggie Venture
~ Panzanella ~
~ Fresh Corn & Tomato Salad ~
~ Greek Pasta Salad ~
~ more tomato recipes ~
from Kitchen Parade, my food column
EAT VEGETABLES IN SEASON: THIS WEEK, ACROSS THE YEARS
Broiled Tomatoes with Oregano New Potatoes with Fresh Herbs Lavender Potatoes Tomato co*cktail Yellow Squash Soup with Spinach: Early Autumn Leaves in Soup Golden Carrots Slow-Roasted Tomato Soup Garlicky Romano Beans Fresh Crowder Peas Eight-Ball Stuffed Zucchini Zucchini Fritters Quick Pattypan Squash Perfect Stovetop Brown Rice (< hello Meatless Monday!) Creamy Cucumber-Tomato Salsa (< Pinterest loves it!) (< dreamy good!) Cheesy Cauliflower Casserole with Caprese Tomatoes Curried Corn Chowder with Coconut Milk
A Veggie Venture is home of "veggie evangelist Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2011 & 2018 (repub)
