After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

I have a confession to make. And that is: I make this salad every 2 weeks. Maybe more. 

After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

Alex and I first discovered it early this spring when we were flipping through the Ottolenghi cookbook Jerusalem. One bite of this salad, which he calls “Na’ama’s Fattoush,” was all it took for us to fall in love.

If you look in our cookbook today, you’ll find random streaks of green, tiny dots of sumac, and remnants of oily hands all over that page. You may call it yucky, I call it loved.

After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

Of course, since that time, I’ve made changes to the recipe, as happens with any recipe that you make over and over again, taking the parts you like best and enhancing them, taking away what you don’t like, and adding in your own personal touch.

And while the original recipe is unreal amazing, I have to say, I think this one is even better.

So what is a fattoush salad? Well, it’s a middle eastern chopped vegetable salad made with thinly sliced cucumbers, radishes, tomato, homemade pita chips, and tons of fresh mint and parsley. It’s also typically topped with ground sumac for a gorgeous sprinkled look.

After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

So to give you an idea of what I changed:

-I’ve found that the original amount of yogurt/milk is often too much and pools at the bottom of the bowl. To offset this, I make less entirely, and I also make a higher ratio of yogurt to milk.
-Heirloom tomatoes are the only way to go in this salad, IMO. This salad really benefits from a sweet, juicy tomato like an heirloom. I like to do a mixture of red and yellow, for color.
-Ottolenghi calls for more garlic and more scallions than I like. So I use less.

After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

-The original version of the salad calls for 3 mini cucumbers. I find 5 to be a more balanced amount. I also slice them into medallions instead of chopping them.
-I’ve found that using pita, not naan, and toasting it until it’s as hard as cardboard, is the ultimate game-changer. Toasting it this way makes it better absorb the dressing, and also makes it not immediately soggy.
-Feta. I hope this isn’t sacrilege, but I looove it in this salad.

After making this recipe at least 2x month for the last year, I've come up with my ultimate take on the famous Ottolenghi's Fattoush Salad

Hope you love it as much as we do! Of course, if you want to compare my version with the original, you can find it here.

RECIPE

My Take On Ottolenghi's Fattoush Salad

Ingredients

  • 1 cup Greek yogurt
  • 2/3 cup whole milk 
  • 3-4 large heirloom tomatoes, diced
  • 3 oz radishes, thinly sliced
  • 5 mini cucumbers, thinly sliced
  • 1 scallion, diced
  • 1/2 oz fresh mint, coarsely chopped
  • 1 oz flat-leaf parsley, coarsely chopped
  • 1 large clove garlic, diced
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil, plus extra to drizzle
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon fine grain sea salt, plus more to taste
  • 4 pita breads, toasted until golden and fully hard
  • 6 oz feta cheese, crumbled
  • 2 teaspoons sumac (or more to taste)

Directions

  1. In a mason jar or cup with a lid, shake milk and yogurt together and place in fridge until bubbles form on the surface. let sit at least 2 hours, but up to 1 day.
  2. When you're near ready to serve, combine fermented yogurt mixture with tomatoes, radishes, cukes, scallion, mint, parsley, garlic, lemon juice, olive oil, and vinegar. Sit for at least 20 minutes for all the flavors to combine.
  3. When you're ready to serve, crumble the pita into large pieces and toss to combine. Towards the end of your mixing, toss in feta. Garnish with sumac and serve!

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12 comments

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Overwhelmed with beauty !

5.0 rating

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This looks very yummy! Thank you for sharing, I enjoy your posts.

Reply

Looks delicious I will be making this right away! Thanks

Reply

What a healthy looking salad! I love the list of ingredients. Awesome combination!

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What a stunner of a salad and the flavors are so amazing too!

Reply

Prettiest salad ever!

Reply

If only all salads looked this good

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Thank you for this recipe. I absolutely love Fattoush salad! One slight modification I would make would be to slice the radishes paper-thin with a mandoline.

Sarah | Broma Bakery
Reply

Great idea! I use a very sharp knife, but that would certainly make it easier 🙂

Reply

Hi
The original Fattouch salad doesn’t include yogurt or milk and it’s so yummy. For the pita to stay crispy, you can fry the bread or for a healthier version, grill it in the oven, then dip it in the oil garlic and summac dip. It will remain crispy. Lemon is added later, to the greens. The bread is just topped to it or left aside.
Enjoy

Reply

Can you mix it up excluding the fetta and pita like 4 hours or so before serving? It says at least 20 mins but just wondering how long before is too long if that makes sense! Thanks

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