Back June 19, 2024

Fattoush Salad

We are delighted to share a special recipe submitted by one of our valued customers, Dr. Saima Mughal. This refreshing and vibrant Fattoush Salad is a staple in Middle Eastern cuisine, known for its medley of fresh vegetables, crispy toasted pita, and zesty dressing. Dr. Mughal’s version captures the essence of traditional Fattoush while adding her own unique twist, making it a perfect dish for any occasion. Whether you’re looking for a light and healthy lunch or a flavorful side dish, this Fattoush Salad is sure to impress and satisfy your taste buds. Enjoy the crisp textures and tangy flavours that make this salad a beloved favourite.

Salad ingredients:

  • One whole lettuce bulb finely sliced 
  • One cucumber sliced finely into quarters 
  • 250g Piccolo vine tomatoes chopped in half 
  • One red onion finely sliced. 
  • 200g radishes finely sliced 
  • Pomegranate seeds 6-7 tablespoons 
  • 6 Spring onions sliced 
  • 10 green olives de seeded & finely sliced 
  • One flat wholemeal bread cut in to small diamond shapes. 
  • 2 Nordic rye toasts cut in to small 1 inch squares. 
  • 1.5 tbsp extra virgin olive oil to crisp the bread. 
  • 2 tsp grass fed butter for the bread

Dressing ingredients: 

  • 3 tablespoons extra virgin olive oil
  • Juice of 1-2 limes 
  • 1 tsp Aleppo pepper 
  • 1 tsp sumac 
  • 1 tsp dried parsley or better still fresh parsley
  • 1/2 tsp dried mint or better still fresh mint 
  • Pomegranate molasses (optional) 
  • Black pepper coarse ground 1/4 tsp 
  • Salt 1/2 tsp or to taste.


1. Prepare the salad ingredients by slicing or chopping the relevant ingredients (see ingredient list).

2. Mix together the lettuce, cucumber, vine tomatoes, olives. Spring onions and radishes. 

3. Mix the dressing ingredients and whisk with a fork.

4. Add the dressing to all the salad and give a good mix. 

5. Add melted butter and 1.5 tbsp extra virgin olive oil to the cut pieces of wholemeal flat bread & rye bread. 

6. Toast the bread in air fryer at 180C for 4-5 minutes or until slightly crisp. 

7. Add the toasted bread over the fattoush salad. 

8. Finally add the pomegranate seeds over the salad.