Lebanese Fattoush Salad with Grilled Shrimp

If you are a fan of Panzanella Salad, I think you will like this Lebanese variation on the same theme. This looks like a LOT of ingredients but many are repeated. I’ve divided the creation of this yummy salad into sections hopefully to make it easier to follow. Barb L

Serves: 2-3 large portions


For the Shrimp:

1 pound of peeled and deveined raw shrimp

1 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil

1 tsp ground sumac (if you don’t have sumac, add the same amount of sweet paprika and a little more lemon zest)

1 tsp lemon zest (you will need more below)

½ cup chopped parsley (you will need more for the salad part of the recipe)

Salt and pepper

8-10 wooden skewers, about 6” long, soaked in water for 30 minutes

For the Nann Bread:

2 whole wheat pitas, sliced in ½

2 Tbsp Flying Olive Garlic, Lemon, or Gremolata Extra Virgin Olive Oil

1 tsp ground sumac

For the salad:

½ cup chopped parsley

½ an English cucumber, sliced in half, seeds removed, sliced in half again and cut on the diagonal into ½” slices

2 medium tomatoes diced or 5 oz. grape/cherry tomatoes cut in half

2 Tbsp Flying Olive Garlic, Lemon, or Gremolata Extra Virgin Olive Oil

½ cup thinly sliced red onion

¼ cup fresh, chopped mint or 1 tsp dried

1 medium head of Boston/Bibb lettuce rinsed, drained, patted dry, and torn into small pieces or 1 head Romaine lettuce chopped

 For the Salad dressing:

1 tsp lemon zest

½ tsp sumac

2 Tbsp Flying Olive Lemon or Gremolata Extra Virgin Olive Oil

½ tsp garlic powder

1 tsp Flying Olive Sicilian Lemon Balsamic

1 tsp Flying Olive Oregano Balsamic

Salt and Pepper

For the Yogurt dip: (optional)

1 cup Greek yogurt (I used plain soy yogurt)

½ tsp Flying Olive Sicilian Lemon Balsamic

½ tsp lemon juice, more to taste

½ tsp ground sumac


Heat the oven to 350 degrees F.

For the Shrimp: Coarsely chop the parsley. Place ½ cup in a large bowl. Combine the shrimp, 1 Tbsp Flying Olive EVOO of Choice, sumac, lemon zest, parsley, salt, and pepper in the bowl. Toss to combine. Set aside while putting together the salad.

For the salad: Combine the parsley, cucumber, tomatoes, onion, mint, and lettuce in a large bowl. For the Dressing: In a smaller bowl, whisk together the lemon zest, sumac, Flying Olive Extra Virgin of Choice, garlic powder, and Sicilian Lemon and Oregano Balsamics. Taste and add salt, pepper, and more EVOO or Balsamic(s) to taste. Set aside.

When the oven is hot, cover a rimmed baking sheet with aluminum foil.   For the Nann: Brush each side of the nann bread with the EVOO of Choice. Sprinkle with 1 tsp of sumac. Tear the nann into bite-sized or 1” pieces and bake until golden brown and almost crispy. Remove from the oven and set aside.

If you would like the Yogurt Dip (for the shrimp), combine the yogurt, Flying Olive Sicilian Lemon Balsamic, lemon juice, ground sumac, and salt and pepper. Taste and add more seasonings and lemon juice, as desired.

Thread the shrimp onto the skewers. Heat a grill pan over medium-high heat. When the pan is hot, place the skewers in the pan. Grill for 2-3 minutes on each side until just pink. Remove from the pan and keep warm.

Combine the salad with half the salad dressing and toss. Add more as needed. Place the salad on plates and place skewers of shrimp on or beside the salad. Spoon the yogurt dressing into small dishes for each person to dip their shrimp. Serve.

Submitted by Barb L.