Lebanese Fattoush Salad Recipe

Introduction

Fattoush is a vibrant Lebanese salad bursting with fresh vegetables and tangy flavors. Crisp pita chips add a delightful crunch, making it a perfect light meal or side dish full of texture and zest.

Ingredients

• 1 large head romaine lettuce (chopped)
• 1 large vine-ripe tomato (diced)
• 2-3 Persian cucumbers (quartered)
• ½ large green pepper (chopped)
• 5 radishes (diced)
• 2 green onions (sliced)
• ¼ cup chopped parsley
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons lemon juice
• 2 garlic cloves (pressed or grated)
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• ½ teaspoon dried mint
• ½ teaspoon salt
• Black pepper (to taste)
• 1 large double ply pita bread (cut into triangles)
• 3 tablespoons olive oil (for frying pita)
• Salt and pepper (to taste, for pita chips)

Instructions

1. Step 1: Make the dressing by whisking together lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Slowly stream in 3 tablespoons of olive oil while whisking continuously until the dressing is emulsified. Set aside.
2. Step 2: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the pita bread triangles and season with salt and pepper. Cook, stirring frequently, until the pita chips are crispy and golden, about 5-7 minutes. Remove from heat and set aside.
3. Step 3: In a large serving bowl, combine the chopped lettuce, diced tomatoes, quartered cucumbers, chopped green pepper, diced radishes, sliced green onions, and chopped parsley.
4. Step 4: Pour the dressing over the salad and toss gently to combine all ingredients.
5. Step 5: Add the fried pita chips to the salad immediately before serving to retain their crunch.

Tips & Variations

• For an extra burst of flavor, use fresh sumac rather than ground for the dressing.
• Swap pita bread chips with toasted pita for a lighter crunch.
• Add fresh mint leaves along with parsley for added freshness.
• Try adding a handful of toasted pine nuts or walnuts for extra texture.
• If pomegranate molasses is unavailable, a small amount of balsamic vinegar can be a suitable substitute.

Storage

Fattoush is best enjoyed fresh, as the pita chips can become soggy when stored. Store the salad and fried pita chips separately in airtight containers in the refrigerator for up to 2 days. Add the pita chips just before serving. Leftover salad can be reheated slightly or eaten cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is sumac and where can I buy it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. You can find it in Middle Eastern markets, specialty spice shops, or online.

Can I make this salad vegan?

Yes, the salad is naturally vegan as it contains fresh vegetables, olive oil, and spices. Just ensure the pita bread does not contain any animal products.

Lebanese Fattoush Salad Recipe

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4.9 from 138 reviews

A vibrant and refreshing Lebanese Fattoush Salad featuring fresh vegetables, tangy sumac dressing, and crispy fried pita bread for an authentic Middle Eastern taste.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 large head romaine lettuce (chopped)
• 1 large vine-ripe tomato (diced)
• 2–3 Persian cucumbers (quartered)
• ½ large green pepper (chopped)
• 5 radishes (diced)
• 2 green onions (sliced)
• ¼ cup chopped parsley

Dressing Ingredients

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves (pressed or grated)
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• ½ teaspoon dried mint
• ½ teaspoon salt
• Black pepper (to taste)

For Pita Bread

• 1 large double ply pita bread (cut into triangles)
• 3 tablespoons olive oil
• Salt and pepper (to taste)

Instructions

1. Make the Dressing: In a bowl, whisk together lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper. Slowly drizzle in the olive oil, whisking continuously to emulsify the dressing. Set aside.
2. Fry the Pita Bread: Heat olive oil in a large skillet over medium heat. Add the pita bread triangles and season with salt and pepper. Stir frequently and cook until the pita pieces are crispy and golden brown, approximately 5-7 minutes. Remove from heat and set aside.
3. Combine Salad Ingredients: In a large serving bowl, combine chopped romaine lettuce, diced tomatoes, quartered Persian cucumbers, chopped green pepper, diced radishes, sliced green onions, and chopped parsley. Pour the prepared dressing over the vegetables and toss gently to coat all ingredients evenly.
4. Add Fried Pita Bread: Just before serving, add the crispy fried pita bread to the salad. Toss lightly to combine so the pita pieces maintain some crunchiness. Serve immediately to enjoy the texture contrast.

Notes

• For a gluten-free version, substitute pita bread with gluten-free crackers or omit entirely.
• Frying the pita bread just before serving ensures it stays crispy.
• Use fresh sumac for an authentic tangy flavor; if unavailable, lemon zest can be a mild substitute.
• Pomegranate molasses adds sweetness and tanginess — do not skip if possible.
• This salad is best enjoyed fresh to maintain the crispness of vegetables and pita.
• To make the salad vegan, ensure pomegranate molasses contains no added honey or animal products (usually it doesn’t).

Keywords: Fattoush, Lebanese salad, Middle Eastern, pita bread salad, sumac dressing, fresh salad, healthy salad