This salad is a real protein boost. It’s minimalist to begin with, but you can throw in anything you fancy.
I use yogurt instead of mayonnaise for this classic salad. It works very well with the flavours and is much lighter on the stomach as a result! It’s best served chilled, but if your ingredients were in the fridge and are already chilled, you can start eating right away.
Tip: Tossing the apples with the lemon as soon as they’re diced stops them from browning!
Whenever we go to a Lebanese restaurant, where orders are for shared platters for the whole table, the first two items on the list are inevitably a platter each of our two national salads: tabbouleh and fattoush. After many years of doing awful things to tabbouleh, the West has now turned its attention to fattoush and is steadily working on ruining its good name. (All I’m saying is, if you’re going to stick cold falafel in a salad and pour tahini over it, don’t call it “fattoush” or “Lebanese”. We don’t pour porridge over fish and chips and call it “British cuisine”.)
Anyway! This is what a proper fattoush looks like. There are variations even at home, of course, and you can leave out what you don’t have at hand, but it’s not fattoush without the fried bread and the dressing with garlic and sumac. Speaking of which, the bread should be added at the last minute so it doesn’t get soggy.