Lebanese Fattoush Salad Recipe

Introduction

Lebanese Fattoush Salad is a vibrant, refreshing dish bursting with fresh vegetables and crispy pita croutons. This tangy salad is perfect as a light meal or a flavorful side, showcasing classic Middle Eastern ingredients and a zesty dressing.

Ingredients

• 2 pita breads or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt or kosher salt
• 5 cups cos/romaine lettuce, cut into large bite-size pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g) or 1½ regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radish, finely sliced
• 1/2 cup mint leaves, lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove, finely grated or crushed
• 1 tsp sumac (optional but recommended)
• 1/2 tsp cooking salt or kosher salt

Instructions

1. Step 1: Preheat your oven to 220°C (425°F), or 200°C (fan-forced). Separate the pita bread into two thin sheets and cut them into 3cm (1.2 inch) squares.
2. Step 2: Place the pita squares on a baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread them out in a single layer and bake for about 5 minutes or until crispy. Let cool on the tray.
3. Step 3: In a jar or small bowl, combine the olive oil, lemon juice, pomegranate molasses, grated garlic, sumac, and salt. Shake or whisk well to make the dressing.
4. Step 4: In a large salad bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, radishes, mint leaves, and parsley.
5. Step 5: Drizzle half of the dressing over the salad and toss gently. Add most of the crispy pita croutons, drizzle the remaining dressing on top, and toss again to combine.
6. Step 6: Transfer the salad into a serving bowl, top with the remaining crispy pita, and serve immediately for the best texture.

Tips & Variations

• Use stale pita bread for extra crispiness when toasted.
• If you can’t find pomegranate molasses, substitute with a mix of balsamic vinegar and a touch of honey for sweetness.
• Add diced avocado or bell peppers for extra creaminess and color.
• To make this salad gluten-free, use gluten-free flatbread or skip the croutons altogether.

Storage

For best texture, store salad components separately. Keep the dressing and chopped vegetables in airtight containers in the refrigerator for up to 2 days. Store crispy pita croutons in an airtight container at room temperature up to 2 days. Assemble just before serving to maintain the crunch of the pita and freshness of the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Fattoush salad ahead of time?

It’s best to prepare the vegetables and dressing ahead but toss the salad with the croutons just before serving. This preserves the pita’s crispiness and prevents the salad from becoming soggy.

What is sumac, and can I omit it?

Sumac is a tangy, lemony Middle Eastern spice that enhances the salad’s flavor. If unavailable, you can omit it, but adding a squeeze of fresh lemon juice can help mimic its tang.