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Le Chaudron recipe

Salade fattouche

Fattoush salad

⏱ 25 minServes 4Easy245 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 2stale Lebanese pita breads
  • 3very ripe tomatoes
  • 1cucumber
  • 1green bell pepper
  • 1red onion
  • 1bunch of radishes
  • 1large bunch of flat-leaf parsley
  • 1large bunch of fresh mint
  • 5 tbspextra-virgin olive oil
  • 3 tbsplemon juice
  • 2 tbsppomegranate molasses
  • 2 clovesgarlic
  • 1 tspsumac
  • 1 tspground cumin
  • 100 ml (½ cup)vegetable oilfor frying
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 2 stale Lebanese pita breads
  • 3 very ripe tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 red onion
  • 1 bunch of radishes
  • 1 large bunch of flat-leaf parsley
  • 1 large bunch of fresh mint
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 2 tbsp pomegranate molasses
  • 2 cloves garlic
  • 1 tsp sumac
  • 1 tsp ground cumin
  • 100 ml (½ cup) vegetable oil for frying
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large mixing bowl1 small skilletpaper towels1 chef’s knife1 vegetable peeler1 whiskBlack peppercorns

03 — Method

  1. Cut the 2 stale pitas into 2 cm (¾ in) squares. The crisp fried bread is what makes fattoush.
  2. Heat 100 ml (⅓ cup + 1 tbsp) vegetable oil in the small skillet to 170°C (340°F). Fry the pita pieces for 3 minutes, stirring, until golden and crisp. Drain on paper towels.
  3. Wash the 3 tomatoes and cut into large wedges. Fattoush uses BIG chunks of vegetables, unlike tabbouleh's fine dice.
  4. Peel the cucumber in stripes, leaving some green. Cut into thick 1 cm (⅜ in) half-moons. Stem and seed the green pepper and cut into thick 1 cm (⅜ in) strips.
  5. Peel the red onion and slice thinly into half-rings. Soak 5 minutes in cold water with a splash of vinegar to tame the bite. Wash the radishes and cut into quarters.
  6. Pick only the tender leaves from the large bunches of parsley and mint and chop them roughly.
  7. Make the dressing: remove the germ from the 2 garlic cloves and chop VERY finely. Mix the extra-virgin olive oil, lemon juice, pomegranate molasses, garlic, sumac, ground cumin, salt and pepper. Whisk to emulsify.
  8. In the large bowl, toss the tomatoes, cucumber, green pepper, drained onion, radishes and herbs with the pomegranate dressing. Add the fried pita JUST BEFORE serving so it stays CRISP.

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