If you’re craving a salad that bursts with fresh, vibrant flavors and has that irresistible crunch factor, you have got to try this Fattoush With Crunchy Flatbread Ribbons Recipe. It’s a Middle Eastern classic that brings together juicy tomatoes, crisp cucumbers, fragrant herbs, and zesty dressing, all beautifully balanced by the toasted flatbread ribbons that add a delightful texture you won’t stop reaching for. This salad is quick to whip up, incredibly refreshing, and perfect for those moments when you want something light yet satisfying.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one plays a vital role in creating the irresistible taste and texture of this fattoush. The freshness of the vegetables, the herbal punch from mint and coriander, and the rich crunch of the flatbread all come together in perfect harmony.
- 2 tomatoes: Choose ripe, juicy tomatoes for the best flavor; cutting them into wedges keeps the salad luscious and chunky.
- 2 cucumbers: Cutting into sticks gives a satisfying crunch that complements the other veggies.
- 1/2 red onion: Finely sliced for a little sharpness that gets mellowed by pickling in lemon juice.
- 1 tbsp lemon juice: A bright acid that awakens all the flavors in the salad.
- 1/4 cup mint leaves: Tearing larger leaves by hand releases their refreshing aroma.
- 1/4 cup coriander leaves: Adds a vibrant, slightly citrusy note and beautiful green color.
- 2 Lebanese flatbreads: Essential for those crunchy ribbons; they become the star texture in the dish.
- 1 1/2 tbsp olive oil: For coating the flatbread ribbons before baking, adding richness and helping crisp them perfectly.
- Salt and pepper: To season everything just right.
- 2 tbsp lemon juice: Used again to brighten the dressing.
- 2 tbsp extra virgin olive oil: The base of the dressing, bringing smoothness and body.
- 1/2 tsp salt: Balances the flavors perfectly.
- 1 garlic clove, minced: Gives the dressing a subtle, savory depth.
- 1/2 tsp paprika: Adds gentle smoky warmth.
- 1 tsp sumac: This tangy, slightly lemony spice is a fattoush must-have and can be sprinkled on top as well.
How to Make Fattoush With Crunchy Flatbread Ribbons Recipe
Step 1: Prepare the Oven and Flatbread
Start by preheating your oven to 350°F (180°C). Next, roll up each flatbread tightly and slice into thin strips. Using your fingers, gently loosen these slices into a pile of “ribbons.” This step is so satisfying — the ribbons will add the lovely crunch that sets this fattoush apart.
Step 2: Oil and Bake the Flatbread Ribbons
Place the ribbons on a baking tray and drizzle olive oil over them. Sprinkle with a couple of pinches of salt, then use your fingers again to evenly coat all the bread ribbons with the oil. Pop them into the oven and bake for 3 minutes, pull them out and move them around so they crisp evenly. Turn the oven off, return the tray inside, and let the residual heat finish the job for a few minutes. This slow crisping method ensures ribbons are nicely crunchy but never over-browned.
Step 3: Pickle the Red Onion
While the bread ribbons bake, place the finely sliced red onion in a small bowl with 1 tablespoon lemon juice and a pinch of salt. This light pickling take away the sharpness and adds a delicate zing, softening the onion’s flavor to blend perfectly in your fattoush.
Step 4: Make the Dressing
In a separate bowl, whisk together 2 tablespoons lemon juice, extra virgin olive oil, minced garlic, salt, paprika, and 1 teaspoon sumac. The dressing should be bright, garlicky, and with just a hint of smoky warmth from the paprika — it’s the heart of this salad’s flavor profile.
Step 5: Combine the Salad Ingredients
In another bowl, toss together the tomato wedges, cucumber sticks, torn mint leaves, and coriander. Give the bowl a squeeze from lemons, ensuring you get rid of excess juice so it doesn’t make the salad soggy. This mixture is the fresh, crunchy foundation of your fattoush.
Step 6: Dress and Toss the Salad
Pour the dressing over the mixed vegetables and toss gently to combine. You may find you don’t need to add all the dressing, so add gradually to keep the balance just right. This ensures each bite is moist and flavorful but never weighed down.
Step 7: Assemble and Finish with Crunchy Flatbread Ribbons
Transfer the dressed salad onto a serving platter, then pile on the freshly baked crunchy flatbread ribbons. The crisp ribbons create an amazing texture contrast that makes this salad so addictive. Finally, sprinkle extra sumac over the top for a pop of color and tangy aroma that’s pure magic.
How to Serve Fattoush With Crunchy Flatbread Ribbons Recipe
Garnishes
Fresh herbs like extra mint or coriander leaves add a burst of green and fresh aroma that makes the fattoush feel even more vibrant. You can also scatter some pomegranate seeds on top for a jewel-like burst of sweetness and color contrast — a beautiful and tasty touch.
Side Dishes
This fattoush pairs wonderfully with grilled meats like chicken or lamb kebabs, or even alongside a simple bowl of hummus and warm pita bread. Its bright, zesty flavors nicely complement richer, heartier dishes, making the meal feel balanced and inviting.
Creative Ways to Present
For an impressive presentation, serve the fattoush in a large, colorful bowl and place the crunchy flatbread ribbons on the side so guests add them as they like. Another option is layering the ribbons into the salad in alternating layers for a fun, textural surprise with each forkful. Either way, this salad always looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Fattoush is best enjoyed fresh, but if you have leftovers, store the salad components separately from the flatbread ribbons. Keep the veggies and dressing in an airtight container in the fridge for up to 2 days. Store the crispy ribbons in a separate dry container to prevent sogginess.
Freezing
Because of the fresh vegetables and crisp texture, this salad is not suitable for freezing. The flatbread ribbons will lose their crunch and the salad will become watery upon thawing, so it’s always best enjoyed fresh or within a couple of days refrigerated.
Reheating
If your flatbread ribbons lose some crunch, you can refresh them in a hot oven for a few minutes before serving again. Just spread them on a baking sheet and warm at 350°F (180°C) for about 3-5 minutes to bring back that irresistible crisp.
FAQs
Can I use regular pita bread instead of Lebanese flatbread?
Yes, you can substitute pita bread, but Lebanese flatbread is thinner and crisps up more delicately, making for the perfect texture in fattoush. If using pita, slice thinner ribbons and watch closely during baking to avoid burning.
Is this fattoush recipe vegan and gluten-free?
The salad ingredients themselves are vegan, but traditional Lebanese flatbreads contain gluten. For a gluten-free version, try using gluten-free flatbread or omit the bread ribbons and add toasted nuts for crunch.
What is sumac and can I substitute it?
Sumac is a tangy, lemony Middle Eastern spice that adds depth to the dressing and topping. If you don’t have sumac, a light sprinkle of lemon zest or a dash of lemon pepper can be a decent substitute, though it won’t have the same smoky notes.
How long does it take to prepare this salad?
It’s a quick salad to make, taking about 10 minutes to prepare and 5 minutes of cooking time for the flatbread ribbons. It’s perfect for last-minute lunches or as an easy side dish.
Can I add other vegetables to fattoush?
Absolutely! Cherry tomatoes, radishes, or bell peppers can be wonderful additions. Just keep the crunchy texture balanced and adjust the dressing accordingly.
Final Thoughts
Making this Fattoush With Crunchy Flatbread Ribbons Recipe is like inviting a burst of sunshine to your table. The lively colors, bold flavors, and unique crunchy ribbons make it a standout salad that’s as fun to eat as it is delicious. Whether you want a light meal or a vibrant side, this recipe is a keeper you’ll turn to again and again. Give it a try and watch your taste buds celebrate!
Print
Fattoush With Crunchy Flatbread Ribbons Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 to 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A vibrant and refreshing Middle Eastern salad featuring fresh tomatoes, cucumbers, herbs, and tangy pickled red onions, topped with crunchy oven-baked Lebanese flatbread ribbons seasoned with sumac and a zesty lemon-olive oil dressing.
Ingredients
Vegetables and Herbs
- 2 tomatoes, each cut into 8 to 12 wedges
- 2 cucumbers, each cut into 12 sticks
- 1/2 red onion, finely sliced
- 1/4 cup mint leaves (if leaves are large, roughly torn by hand)
- 1/4 cup coriander leaves
Flatbread and Seasonings
- 2 Lebanese flatbreads
- 1 1/2 tbsp olive oil (for flatbread)
- Salt and pepper
- Extra sumac, for sprinkling
Dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1 tsp sumac
Pickling the Onion
- 1 tbsp lemon juice (for pickling onion)
- Pinch of salt (for pickling onion)
Instructions
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the flatbread ribbons.
- Prepare the flatbread ribbons: Roll up the Lebanese flatbreads tightly, then slice them thinly. Use your fingers to separate and loosen the slices into a pile of ribbons.
- Season the ribbons: Spread the ribbons evenly on a baking tray. Drizzle with 1 1/2 tablespoons of olive oil and sprinkle a couple of pinches of salt. Use your fingers to toss and coat all ribbons thoroughly with oil and salt.
- Bake the ribbons: Place the tray in the oven and bake for 3 minutes. Remove and stir the ribbons to ensure even baking. At this point, some ribbons won’t be crisp yet. Turn the oven off and return the tray inside for a couple more minutes so all ribbons become crispy without overbrowning.
- Pickle the red onion: In a small bowl, combine the finely sliced red onion with 1 tablespoon lemon juice and a pinch of salt. Set aside to lightly pickle, softening the sharpness and acidity of the onion.
- Mix the dressing: In another small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, minced garlic, 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1 teaspoon sumac until well blended.
- Combine salad ingredients: In a medium bowl, add the tomato wedges, cucumber sticks, mint leaves, coriander leaves, and the lemon juice from the pickled onion bowl after removing excess juice from the lemons.
- Add the dressing: Pour the prepared dressing over the salad ingredients and toss gently to combine. Be careful not to overdress; you might not need all the dressing.
- Assemble the salad: Transfer the dressed salad onto a serving platter or bowl, then pile the crunchy flatbread ribbons generously on top.
- Finish and serve: Sprinkle additional sumac over the salad for extra color and flavor. Serve immediately to enjoy the crispy texture of the flatbread ribbons.
Notes
- For extra flavor, you can toast the sumac lightly before adding it to the dressing.
- The flatbread ribbons are best served immediately after baking to maintain their crunchiness.
- Use fresh and firm vegetables for the best texture and taste.
- If Lebanese flatbread is not available, substitute with pita bread.
- Adjust lemon juice and salt to taste according to your preference.
