A Lebanese favourite: This Fattoush salad in a jar is perfect for meal-prep and a quick grab and go lunch!
I couldn’t create a weeks worth of salad jar recipe’s ( See also my Mexican Inspired salad jar or Thai noodle jar salad recipe’s ) and not include a Lebanese salad. This Fattoush salad in a jar is chock-full of everything I love including a mix of veggies, pomegranate, Pita bread and Sumac spices. For those of you that haven’t heard of Fattoush before, it is a Lebanese ‘bread salad’ staple, made by combining the toasted/fried bread with a mixture of greens and other vegetables and I personally love to add pomegranate and a home-made pomegranate molasses.
You can prepare this Fattoush salad in a jar in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious lunch.
Makes: 1 Jar
Preparing Time: 10 minutes (includes toasting time for the bread)
- 3/4 cup cherry tomatoes
- 3/4 cup cucumber
- 1/4 cup red onion
- 1/4 cup radish
- 3/4 cup romaine lettuce
- a few mint leaves
- a few coriander leaves
- 1/2 cup pomegranate seeds
- pita bread
- 1 tBsp olive oil
- a pinch of sumac spice
Lebanese Salad dressing:
- 1 medium sized lemon
- 1 tBsp pomegranate molasses (homemade,DIY on insta story)
- 1 tBsp olive oil
- salt and pepper
- Choose a jar big enough to contain all the ingredients. My jar is 750 ml, which I find is the perfect size for a generous portion of salad. Make sure the jar is clean and dry before you fill it up.
- To prepare your Lebanese salad dressing, whisk the lemon juice together with the olive oil and pomegranate molasses. Season with a little bit of salt and pepper.
- The secret to a perfect fattoush is the toasted pita bread ( which can be found in many middle eastern supermarkets/shops) , first brush it with a mix of olive oil and sumac spice. Then toast it in the oven for about 5 minutes.
- To prepare the rest of the Fattoush salad jar , you just need to slice the lettuce and cucumber and chop the radish and red onion. The cherry tomatoes can stay whole or be chopped, depending on what you prefer.
- Fill up your fattoush salad jar by layering the different ingredients. The dressing goes first, then the tomatoes and cucumber. Add the red onion and radish. Then add the lettuce and mint and coriander leaves. Top it all with the pomegranate seeds and the pita bread.
- Keep refrigerated and consume within 4-5 days. Make sure to keep the jar standing up so the dressing doesn’t mix with rest of the ingredients. We don’t want a soggy salad!
To save this Fattoush salad in a jar recipe for later: