Lebanese Fattoush Salad Recipe

Introduction

Lebanese Fattoush Salad is a vibrant and refreshing dish packed with fresh vegetables and crispy pita croutons. Its tangy dressing, featuring lemon and pomegranate molasses, creates a perfect balance of flavors that brings a delightful zest to your table.

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-sized pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radishes, 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 if using a fan-forced oven. Separate the pita bread into two thin sheets and cut each sheet into 3cm (1.2″) 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 until they become crispy. Let them cool on the tray.
3. Step 3: In a jar or small bowl, combine the extra virgin olive oil, lemon juice, pomegranate molasses, grated garlic, sumac, and salt. Shake or whisk until the dressing is well blended.
4. Step 4: In a large salad bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, radishes, mint leaves, and parsley. Drizzle half of the dressing over the salad and toss gently to combine.
5. Step 5: Add most of the crispy pita croutons to the salad, drizzle with the remaining dressing, and toss again to coat everything evenly.
6. Step 6: Transfer the salad to a serving bowl, sprinkle the remaining crispy pita crisps on top, and serve immediately for the best crunch and flavor.

Tips & Variations

• For extra flavor, toast the pita squares slightly before baking to enhance their crunchiness.
• If you can’t find pomegranate molasses, substitute with a mix of balsamic vinegar and a teaspoon of honey for a similar tangy sweetness.
• Add diced bell peppers or radish greens for additional texture and color.
• To keep the pita croutons crispy, add them just before serving and avoid letting them sit in the salad too long.
• Sumac adds a subtle lemony note; if unavailable, extra lemon juice will work but the flavor will be different.

Storage

Fattoush salad is best enjoyed fresh to keep the pita croutons crunchy. If storing leftovers, keep the salad and croutons separate in airtight containers in the refrigerator for up to 1 day. Re-toss the salad with dressing and add fresh croutons before serving. Avoid reheating, as this salad is intended to be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared a few hours in advance and stored in the refrigerator. Shake well before using.

What can I substitute for Lebanese cucumbers?

If Lebanese cucumbers aren’t available, you can use English cucumbers or any mild, seedless cucumber for a similar crunch and flavor.