Lebanese Fattoush Salad Recipe

Introduction

Fattoush is a vibrant Lebanese salad full of fresh vegetables and crunchy toasted pita bread. It brings bright flavors like lemon, sumac, and pomegranate molasses together for a refreshing and satisfying dish perfect as a side or light meal.

Ingredients

• 1 loaf pita bread (cut into cubes, either fry or bake)
• 1 medium romaine lettuce (5-6 cups after cutting)
• 1½ cups cucumber (sliced)
• 1 cup radish (sliced)
• 3 medium vine ripe tomatoes (medium diced)
• ½ cup green onions (chopped)
• ½ cup parsley (chopped)
• ⅓ cup mint (chopped)
• ½ cup carrots (sliced or shredded)
• ½ cup red cabbage (shredded)
• ¼ cup lemon juice
• 1 tsp sumac
• 3 tbsps olive oil
• ½ tsp salt (to taste)
• 2 tbsps pomegranate molasses (optional but recommended)
• 1 small garlic clove (optional)

Instructions

1. Step 1: Cut the pita bread into squares and either fry them in some cooking oil or bake in the oven with olive oil until golden and crisp. Set aside to cool.
2. Step 2: Wash and dry all the vegetables thoroughly. Chop the romaine, cucumber, radish, tomatoes, green onions, parsley, mint, carrots, and red cabbage, then place them in a large mixing bowl. Toss gently to combine.
3. Step 3: In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and minced garlic if using, creating the dressing.
4. Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Step 5: Add the toasted or fried pita bread pieces to the salad and toss again to combine. Taste and adjust seasoning as needed.
6. Step 6: Serve the fattoush immediately, garnished with extra mint leaves or a drizzle of pomegranate molasses if desired.

Tips & Variations

• For a gluten-free option, skip the pita or use gluten-free bread croutons.
• To add more protein, top with grilled chicken or chickpeas.
• If fresh sumac is unavailable, lemon zest can brighten the salad similarly, though the flavor will differ.

Storage

Fattoush is best served fresh to keep the pita crisp. Store leftovers without the pita in an airtight container in the fridge for up to 2 days. Re-toast pita pieces just before serving to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make fattoush ahead of time?

It’s best to prepare the salad ingredients and dressing ahead but add the toasted pita just before serving to keep it crunchy.

What does sumac taste like?

Sumac has a tangy, lemony flavor that adds brightness and a slight tartness to salads and dishes like fattoush.

Lebanese Fattoush Salad Recipe

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Lebanese Fattoush Salad is a vibrant, fresh Middle Eastern salad featuring crisp vegetables, toasted pita bread, and a tangy dressing made with lemon juice, sumac, and olive oil. Traditionally served as a refreshing side dish, this salad combines crunchy textures with bright, zesty flavors, enhanced by optional pomegranate molasses for a touch of sweetness.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 loaf pita bread (cut into cubes, either fried or baked)
• 1 medium romaine lettuce (5–6 cups after cutting)
• 1½ cups cucumber (sliced)
• 1 cup radish (sliced)
• 3 medium vine ripe tomatoes (medium diced)
• ½ cup green onions (chopped)
• ½ cup parsley (chopped)
• ⅓ cup mint (chopped)
• ½ cup carrots (sliced or shredded)
• ½ cup red cabbage (shredded)

For the Dressing

• ¼ cup lemon juice
• 1 tsp sumac
• 3 tbsp olive oil
• ½ tsp salt (to taste)
• 1 small garlic clove (minced, optional)
• 2 tbsp pomegranate molasses (optional but recommended)

Instructions

1. Prepare the Pita Bread: Cut the pita bread into squares. Fry them briefly in some cooking oil until golden and crisp, or alternatively, bake them in the oven brushed with olive oil until they turn a nice golden color. Set aside once ready.
2. Prep the Vegetables: Wash and dry all vegetables thoroughly. Chop the romaine lettuce, cucumber, radishes, tomatoes, green onions, parsley, mint, carrots, and red cabbage. Place all chopped ingredients into a large mixing bowl and toss gently to combine.
3. Make the Dressing: In a separate bowl or cup, whisk together the extra virgin olive oil, lemon juice, sumac, salt, and minced garlic (if using) to create a flavorful dressing.
4. Toss Salad with Dressing: Pour the dressing over the mixed vegetables and gently toss until all ingredients are evenly coated.
5. Add Pita Pieces: Add the toasted or fried pita bread cubes to the salad and toss again to combine everything. Taste the salad and adjust seasoning if needed.
6. Serve: Serve the Fattoush salad immediately. Garnish with extra mint leaves or drizzle with pomegranate molasses if desired for extra flavor.

Notes

• You can choose to either fry or bake the pita bread cubes depending on your preference for texture and healthiness.
• Pomegranate molasses adds a sweet and tangy depth to the salad but can be omitted if unavailable.
• For a garlic-free version, simply omit the garlic in the dressing.
• Ensure the vegetables are well washed and dried to maintain the salad’s freshness and crispness.
• The salad is best served immediately to keep the pita bread crunchy.

Keywords: Lebanese Fattoush Salad, Middle Eastern Salad, Pita Bread Salad, Sumac Salad, Healthy Salad, Fresh Vegetable Salad, Mediterranean Salad