Avocado Fattoush With Mint Vinaigrette Recipe (2024)

Traditional Fattoush is a very simple Lebanese salad that uses very basic ingredients, mint, parsley, tomato, cucumber,and toasted pita bread. The dressing is equally pure and underscores the simplicity of the dish. It is made from olive oil, lemon juice, garlic, sumac, mint and salt. A tip on toasting the Pita, dip the pieces in olive oil and bake at a low temperature, in a tin with a rack. It comes out perfectly baked, and crunchy every time. This is more a Mediterranean Inspired salad.

This was delicious. Avocado needs to be chilled or it'll just get mushy. I added blistered grape tomatoes and used naan bread made crispy. For making the dressing, I used an immersion blender in a tall container because it is easier to clean and store the leftover dressing in the container.

The base salad is delicious but I wasn't as huge of a fan of the dressing. I'd recommend olive oil, lime juice, dried mint, garlic and a bit of aleppo pepper.

Really yummy! The store didn't have watercress so I had to improvise but everything else went according to plan. I too used pita chips (not super salty ones) and that made it a bit quicker. The dressing is really great and definitely don't skip the sumac.

Pomegranate molasses is key to a good dressing. I'm Lebanese, and looking forward to try this, but with pomegranate molasses, no honey, some radishes, and other variations to this. Very good tips on the bread, though.

Delicious, creative salad! I cheated and used pita chips, which turned out to be a good substitute.

Good way to satisfy a craving for fatoosh when tomatoes are out of season. Unlike the purists, I thought the dressing was absolutely delicious. Little gems also good in this in place of or in addition to the arugula and watercress.

Delicious. Pandemic cooking, so I couldn’t run to the store and buy sumac which I’m sure greatly enhances flavor. And no watercress, so I used a handful of mixed lettuces. I toasted and used plain flour tortillas as also I had no pita. Otherwise followed recipe exactly and had it with a bought, all chicken pie. All was perfect at the dinner table tonight. Many thanks!

Pomegranate molasses for sure! I used mint flecked Halloumi instead of feta because that’s what I had on hand. Threw on some leftover steamed green beans and chopped Romas. Put a disk of tanour Lebanese bread in oven to dry, then broke apart. Lots of mint. Next time I’d like to add watercress. This is a winner.

I used all arugula and was very pleased. If you happen to love mint in the summertime, you might consider making it a "tightly packed" 1/2 cup in the salad like I did.

Thank you, Hassan, for the pomegranate molasses tip. We're overrun with mint, parsley and arugula in our garden, so this recipe sure tasted like summer. (No co*kes yet, though.) A keeper.

Pomegranate molasses is key to a good dressing. I'm Lebanese, and looking forward to try this, but with pomegranate molasses, no honey, some radishes, and other variations to this. Very good tips on the bread, though.

Haven't tried this yet, but the honey and mustard dressing sounds far too aggressive. I'll be doing it with lemon juice, olive oil, and a dash of pomegranate molasses. I'll try to avoid throwing in a couple of ripe Italian tomatoes, but I can't promise...

Yum! I made this for dinner for my husband and I and halved the recipe which was just perfect. I baked the pita per Bill's comment - wonderfully crunchy. I put the dressing in a jar and shook it - easy and very tasty.

Added some sesame seeds when tossing with the dressing and topped with walnuts as well to give a little more oomph.

Delicious, creative salad! I cheated and used pita chips, which turned out to be a good substitute.

The base salad is delicious but I wasn't as huge of a fan of the dressing. I'd recommend olive oil, lime juice, dried mint, garlic and a bit of aleppo pepper.

Traditional Fattoush is a very simple Lebanese salad that uses very basic ingredients, mint, parsley, tomato, cucumber,and toasted pita bread. The dressing is equally pure and underscores the simplicity of the dish. It is made from olive oil, lemon juice, garlic, sumac, mint and salt. A tip on toasting the Pita, dip the pieces in olive oil and bake at a low temperature, in a tin with a rack. It comes out perfectly baked, and crunchy every time. This is more a Mediterranean Inspired salad.

This was delicious. Avocado needs to be chilled or it'll just get mushy. I added blistered grape tomatoes and used naan bread made crispy. For making the dressing, I used an immersion blender in a tall container because it is easier to clean and store the leftover dressing in the container.

Really yummy! The store didn't have watercress so I had to improvise but everything else went according to plan. I too used pita chips (not super salty ones) and that made it a bit quicker. The dressing is really great and definitely don't skip the sumac.

1/4/16 I'm embarrassed to even review this, as I realized at the last minute I didn't have an avocado. I can't wait to try it again, as written, because this is a very good recipe. I used pita chips in lieu of toasting the bread...mixed the salad and let it soften about 10-15 minutes, then tossed again, and corrected the dressing & seasoning. Served with turkish chicken kebabs, and the zucchini pasta from this site.