Reviewed: Jan. 6, 2012

Not one of the better Fattoush salad's I've eaten. Sumac makes this dressing a bit sour so next time I will try adding zaatar. I'm not sure what purslane would add to this salad, I can't find it in any of my grocery stores.

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Reviewer:

ChristineB

Home Town: Gloucester, Ontario, Canada

Reviewed: Dec. 30, 2011

Healthy and oh so scrumptious. I made my own fattoush using this recipe and two others. I used the basic salad dressing here and added extra sumac, a bit of za'atar, and a drop of evoo. For the salad I used arugula, tomatoes, cukes, red onion, mint, parsley, and toasted stale wheat pitas (375 in the oven for 5-7 min on each side). Big hit, definitely making this again.

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Reviewer:

MEGAN83

Reviewed: Oct. 30, 2011

I have been searching for this dressing recipe!!! This is just like one that I used to have when I lived in Dearborn, MI. Thank you, thank you!!!

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Reviewer:

bobbim

Reviewed: Jul. 30, 2011

I was skeptical, but this dressing is my new favorite! The four-star rating is only because I found it much better with 2 TB. olive oil, which is still MUCH less than traditional recipes. (Salt- I used 1 tsp, and sumac I increased by 1/2 tsp.)

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Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: May 8, 2011

This salad is a staple for the Lebanese, right under tabouleh. However, the mountain people never make a dressing with cornstarch or heating. So, according to my mother-in-law (a little of this and a bit more of that) you add the sumac to the onions that you have chopped in the bowl. The sumac is mixed into the onions and it is used liberally. All vegetables are chopped into the bowl. Then mixed together with salt, black pepper, lemon juice and olive oil. At the very end you mix in the toasted pita bread (make sure you pull the pita apart so you have two rounds before you toast). Then enjoy!

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Reviewer:

judy BouKheir

Reviewed: Jan. 11, 2011

excellent - almost as good as the local lebanesse pita shop! now if only there was a way to keep this stuff in the fridge and it not go soggy in a few hours.

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Reviewer:

DTRUBELA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Courtice, Ontario, Canada

Reviewed: Dec. 12, 2010

This recipe, while good, fell short of my expectations based on the description and review(s). The dressing did not have the 'zip' found in restaurant salads. It is a nice recipe; but if you're looking for the "greatest fattoush salad in the world", you may wish to try a different version.

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Reviewer:

XTAPOLAPOCET

Cooking Level: Expert

Reviewed: Nov. 28, 2010

Loed this salad - I used sumac, olive oil, garlic and lemon juice for the dressing - worked well. also I fried the pita bread lightly in garlic olive oil - very tasty

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Reviewer:

Yvonne

Home Town: Woodstock, Ontario, Canada

Reviewed: Jun. 24, 2010

We love this, but I'm sure it will be even better once we track down some sumac and purslane.

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Reviewer:

linda

Cooking Level: Intermediate

Reviewed: Feb. 2, 2010

I left out the purslane and arugula - but it didn't matter. The dressing in this recipe is the real star of the show - ad it doesn't have oil! This is going to become a regular weeknight salad for us.

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3 users found this review helpful