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Farmer's Market Fattoush Salad

Ultratruffle Farmer’s Market Fattoush Salad: Charleston Edition….

Posted on May 11, 2021 by Jen

A Recipe for Fattoush Salad featuring fresh local produce & toasted bread over mixed greens.

Fattoush is a type of bread salad native to the Levant region and said to have originated in Northern Lebanon. It typically consists of tomatoes and in season vegetables, fried leftover bread, and fresh herbs and spices. Not only is fattoush a tasty salad that is easy to prepare, but the ingredients are so versatile. You can add your favorite local, fresh vegetables and herbs. It is also a great way to utilize day (or two) old bread.

I decided to create a fattoush salad using ingredients that I either grew in my herb garden or could purchase from local farms and the farmer’s market. The recipe below is the Charleston, SC edition of fattoush salad. It features cherry tomatoes, cucumber, red onion, rainbow chard, Charleston Sea beans, parsley and mint. If you try this recipe using your local favorites be sure to email me! I look forward to seeing other editions of the farmer’s market fattoush salad. The salad is simply tossed with red wine vinegar and lemon juice and served over mixed greens. This is a fast recipe that is healthy and refreshing.


Farmer's Market Fattoush

Farmer's Market Fattoush

Ultratruffle Farmer’s Market Fattoush Salad: Charleston Edition

A plant-based, healthy, delicious, salad topped with cherry tomatoes, cucumber, onion, rainbow chard, sea beans and toasted bread. Easily adaptable for your favorite, local, seasonally available vegetables.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Salad
Cuisine American, Mediterranean
Servings 2

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 cup diced cucumber (remove seeds if desired)
  • 1/4 cup minced red or spring onion
  • 1/3 cup finely chopped fresh parsley
  • 10 leaves mint finely chopped
  • 1 lemon juiced
  • 1 tbsp red wine vinegar
  • 2 tsp pomegranate molasses* (optional)
  • salt to taste
  • 4 stalks rainbow chard chopped
  • 1 tsp dried minced garlic
  • 1 tsp olive oil or vegetable broth
  • 1/3-1/2 cup sea beans*
  • 4 slices day old baguette or pita bread
  • 4 sprays olive oil for toasting bread

Instructions
 

  • Combine cherry tomatoes, cucumber, red onion, parsley, mint, lemon juice, red wine vinegar, pomegranate molasses and a pinch of salt in a large bowl. Mix and place in refrigerator to marinate.

Rainbow Chard

  • Heat olive oil or vegetable broth in a small pan. Add the rainbow chard and minced garlic. Cook 5 minutes over medium heat. Remove from heat and set aside to cool.

Sea Beans (or asparagus/green beans)

  • Bring a small pot of water to a boil. Boil sea beans for 30 seconds and immediately transfer to a bowl of ice water. If using green beans or asparagus, cook for 90 seconds and then transfer to a bowl of ice water.

Bread

  • Lightly spray the bread with olive oil and toast in either air fryer, oven, or over gas flame. Dice into small pieces.

Salad Assembly

  • Once the rainbow chard and sea beans (or green beans/asparagus) have cooled, add to the tomato mixture and stir. Taste and adjust seasonings.
  • Serve fattoush over mixed greens. You can also add your favorite grain.
  • Top salad with pieces of toasted bread.

Notes

*pomegranate molasses is optional. You could also substitute date syrup if desired.
*if you don’t have access to sea beans substitute asparagus or fresh green beans
Keyword 20 minute dinner recipes, fattoush salad, healthy salad recipe, mediterranean salad, plant based fattoush salad, plant-based farmers market fattoush salad, rainbow chard cherry tomatoe cucumber salad, sea beans recipe, spring summer vegetable fattoush salad, ultratruffle farmer’s market fattoush salad, ultratruffle fattoush, vegan farmers market fattoush salad, vegan fattoush salad
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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