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Fresh Lebanese Summer Mezze Fattoush Tabbouleh Salad

Fresh Lebanese Summer Mezze Fattoush Tabbouleh Salad - featured image
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A vibrant and refreshing Lebanese salad combining crunchy fattoush with tangy sumac dressing and bright, herby tabbouleh. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 2 cups pita bread, torn into bite-sized pieces (preferably day-old for extra crunch)
  • 2 medium tomatoes, diced
  • 1 cucumber, diced (seeded if preferred)
  • 1 small red onion, thinly sliced
  • 1 bunch romaine lettuce, washed and chopped
  • 1/2 cup fresh parsley, chopped (flat-leaf preferred)
  • 1 tablespoon sumac
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • 1/2 cup fine bulgur wheat (soaked in cold water for 15 minutes, then drained)
  • 1 large bunch flat-leaf parsley, finely chopped (about 2 cups packed)
  • 1/2 cup fresh mint leaves, finely chopped
  • 2 medium tomatoes, finely diced
  • 3 green onions, finely chopped
  • Juice of 2 lemons
  • 4 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Place 1/2 cup bulgur wheat in a bowl, cover with cold water, and let soak for 15 minutes. Drain thoroughly using a fine sieve or kitchen towel, squeezing out excess moisture.
  2. Finely chop the parsley, mint, tomatoes, and green onions for the tabbouleh. Combine in a large bowl.
  3. Add lemon juice, olive oil, salt, and pepper to the bowl with herbs and vegetables. Stir in the soaked bulgur wheat gently. Let it sit while preparing the fattoush.
  4. Tear pita bread into bite-sized pieces. If not toasted, spread on a baking sheet and bake at 375°F (190°C) for 8-10 minutes until golden and crisp. Let cool.
  5. Dice tomatoes and cucumber, thinly slice red onion, chop romaine lettuce and parsley for the fattoush. Toss all in a large bowl.
  6. Whisk together lemon juice, olive oil, sumac, salt, and pepper for the fattoush dressing. Pour over the fattoush vegetables and toss well.
  7. Just before serving, add toasted pita pieces to the fattoush to keep them crunchy. Serve fattoush and tabbouleh side by side or gently toss together.

Notes

Do not over-soak bulgur to keep it fluffy. Toast pita bread just before serving to maintain crunch. Chop herbs finely for best flavor. Prepare tabbouleh ahead for better flavor melding. Substitute quinoa or cauliflower for gluten-free versions. If sumac is unavailable, use lemon zest and paprika.

Nutrition

Keywords: fattoush, tabbouleh, Lebanese salad, summer salad, mezze, fresh herbs, sumac, bulgur wheat, pita chips, healthy salad

Find it online: https://goldensimmer.com/fresh-lebanese-summer-mezze-fattoush-tabbouleh-salad-recipe-easy-and-refreshing-summer-salad-ideas/