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Fattoush, a beloved Levantine bread salad, typically features toasted or fried pita bread combined with various fresh vegetables and herbs. One time I was experimenting in my kitchen, riffing on this classic. I wondered what would happen if I mixed in the unexpected, like fragrant mint and crunchy peanuts. The result? A revelation! It's a dish that’s fresh, exciting, and incredibly easy to throw together – even on a busy weeknight. This version brings an exciting twist to a familiar favorite, offering a delightful contrast of textures and tastes that will tantalize your taste buds.
I love how adaptable this salad is. Feel free to swap out veggies based on what's in season or what you have on hand. Cucumber and bell peppers are nearly constant components that I add in, but you could also try adding radish, or even some grilled halloumi for extra richness. The key is balance – something crisp, something juicy, something herbaceous, and something salty. Don’t be afraid to experiment!
The sesame dressing really ties everything together. It’s nutty, tangy, and subtly sweet, complementing the freshness of the mint and the earthiness of the peanuts perfectly. A little sumac adds a lemony zing and is a must have, but if you don't have it, a squeeze of lemon will work well too. Serve immediately for the best crunch, or prepare the individual components ahead of time and assemble just before serving. I hope you’ll try it and let me know what you think!
Required Equipments
- Baking Sheet
- Large Bowl
- Small Bowl
- Whisk
- Knife
- Cutting Board
Mint and Peanut Fattoush with Sesame: Frequently Asked Questions
Mint and Peanut Fattoush with Sesame
This Mint & Peanut Fattoush with Sesame recipe elevates the traditional Middle Eastern salad with fresh mint, crunchy peanuts, and a flavorful sesame dressing. It's a vibrant, refreshing, and utterly delicious dish perfect as a light lunch or side!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pita Bread: Preheat your oven to 350°F (175°C). Cut 2 pita breads into 1-inch squares. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Let cool completely.
- Chop the Vegetables: While the pita is baking, chop 1 cup of cherry tomatoes in half, dice 1 cucumber, 1/2 red onion, and 1 green bell pepper. Roughly chop 1/2 cup of fresh mint leaves and 1/4 cup of roasted peanuts.
- Make the Sesame Dressing: In a small bowl, whisk together 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 tablespoon of water, 1 teaspoon of sumac, 1/2 teaspoon of minced garlic, and salt and pepper to taste. Add more water if needed to reach your desired consistency.
- Assemble the Salad: In a large bowl, combine the chopped tomatoes, cucumber, red onion, bell pepper, mint, and peanuts. Add the toasted pita chips.
- Dress the Salad: Pour the sesame dressing over the salad and toss gently to combine. Be careful not to overdress, as the pita chips can get soggy.
- Serve Immediately: Serve the Mint & Peanut Fattoush immediately. Garnish with extra mint leaves or a sprinkle of sesame seeds, if desired.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- If you don't have sumac, a squeeze of lemon will work.
🍎 Nutrition
Calories: 320 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 30 g
Fiber: 6 g
Calcium: 80 mg
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