A simple traditional Lebanese Fattoush salad (bread salad) with a mixture of salad vegetables, toasted pita bread and a delicious pomegranate salad dressing, for a quick, healthy meal.
Along with my recently posted Tabbouleh salad recipe, this traditional Lebanese fattoush salad is one of my favourite Lebanese salad dishes. Fattoush salad is made up of homemade pita chips, a variety of salad vegetables including cucumber and tomato, along with mint, parsley and a sumac and pomegranate molasses-based salad dressing.
This salad is super simple to make and takes only a few minutes to prepare. It can also be meal-prepped – in fact, I have a recipe for a ‘Fattoush Salad In A Jar‘. While this traditional middle eastern salad is popular and can be found it a lot of Lebanese restaurants and take-aways, making it fresh is just so much nicer.
The addition of toasted pita is terrific for adding textural crunch and flavour, similar to croutons but better (in my opinion, anyway). I’ve used traditional Lebanese pita bread for this recipe, which is found in most Mediterranean stores/bakeries.
In fact, fattoush salad was created as a way to use leftover day-old pita and give them a ‘second life’, so to speak (and we know I love waste-reduction recipes!). The remainder of this salad includes a traditional and straightforward mix of tomatoes, cucumber, lettuce, radish, spring onions, mint & parsley. I also squeeze the lemon juice directly over the vegetables, rather than just adding it to the dressing.
This salad can be dressed up and down how you please; however, this fattoush salad recipe has a few important ingredient notes:
The Lebanese Pita: Lebanese pita bread is different from grocery-store pita, with a different taste and texture and so I suggest not making substitutions here. You can find Lebanese pita bread in most Mediterranean stores/bakeries. You can sometimes even purchase them from Lebanese takeaway places.
Extra Virgin Olive Oil: I specify extra virgin olive oil (EVOO) for the dressing as the type of olive oil you use will have a massive impact on the taste, but also your health. EVOO not only has a stronger, peppery taste, but it is also known to be beneficial for heart and brain health.
Sumac: Sumac has a very particular flavour that can’t easily be substituted and is a staple in Lebanese dishes (a tart, lemony flavour but not quite as bitter). It can be found in most supermarkets these days, or Mediterranean stores.
Mint & Parsely: Once again, these herbs are a staple in many Lebanese dishes. Fattoush salad is often served with one, or both, of these. However, if you’re not a fan of mint (as I know many aren’t), then feel free to omit it.
How to Make Fattoush Salad
The Fattoush Salad Ingredients
- tomatoes (alternatively, cherry tomatoes)
- Romaine lettuce leaves
- radish – I use small ones, so I don’t tend to slice them since I sometimes like to eat the leftovers the following day. I find when you cut radish the day before, it tastes slightly off the next day, especially when mixed with other ingredients.
- fresh mint leaves
- fresh parsley
- spring onions
- Optional: salt & pepper (I don’t usually add these to my salad recipes, but I know some people love to)
- Wholewheat Pita bread
Other veggies you can add: red bell peppers or mixed peppers, also sometimes I love topping this with fresh pomegranate seeds
The Salad Dressing
- Extra Virgin olive oil
- Pomegranate molasses (DIY is coming to the blog soon)
- ground sumac (can be found in Middle Eastern shops)
Prepare the pomegranate molasses salad dressing by combining all of the dressing ingredients in a small bowl.
Chop the veggies and transfer them to a large bowl. And then juice the lemon directly over them.
Note* I use small radishes and leave them whole or sliced in half. I find that if they are thinly sliced then the taste changes overnight, and I often eat ‘leftovers’ the next day. If you’re planning on eating the salad in one sitting though, feel free to slice the radish thinly.
Cut the pita bread into single layers and brush the sides lightly with some of the salad dressing.
Toast the bread in the oven with the grill option for just 2-3 minutes to make it brown and crispy (Keep an eye on it, so it doesn’t burn).
Pour the rest of the dressing over the salad. Then, break the toasted pita bread into pieces (pita chips) and add them to the large bowl.
Then mix well and enjoy.
Other Lebanese Recipes You May Like
With Lebanese blood running through my veins, how could I not adore Lebanese food? If you’re wanting more Lebanese recipe inspiration then you might like this Traditional Tabbouleh Salad recipe, Homemade Fafalel Wrap, or this aubergine’Moutabal’ dip – just to name a few.
If You try this recipe, then let me know what you thought and feel free to tag me @Alphafoodie.
Traditional Lebanese Fattoush Salad
- 3 tomatoes medium or small handful of cherry tomatoes
- 2 cucumbers small
- 1 romaine lettuce head
- 1 cup radish
- 1/2 cup fresh mint
- 1 cup fresh parsley
- 2 spring onions
- 1 lemon
- 2 tBsp Extra Virgin olive oil
- 1.5 tBsp pomegranate molasses recipe on the blog
- 1 tBsp sumac
- 1/2 tsp salt
- 1 Pita bread
- Prepare the pomegranate molasses salad dressing by mixing all of the dressing ingredients together in a small bowl.
- Chop the veggies and transfer them to a large bowl. and then juice the lemon directly over them. *
- Cut the pita bread into single layers and brush the sides lightly with some of the salad dressing.
- Toast the bread in the oven with the grill option for just 2-3 minutes to make it brown and crispy. Keep an eye on it so it doesn't burn.
- Pour the rest of the dressing over the salad. Then, break the toasted pita bread into pieces (pita chips) and add them to the large bowl. Mix well and enjoy!