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Overhead view of Lebanese fattoush salad with romaine, cucumber, tomato, radish, herbs, and crispy pita chips.
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5 from 28 votes

Lebanese Fattoush Salad

Crisp Lebanese fattoush with fresh herbs, chopped vegetables, crunchy pita, and a tangy dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side
Cuisine: Lebanese, Levantine, Middle Eastern
Diet: Low Fat, Vegan, Vegetarian
Shelf life: 1 Day
Servings: 4
Author: Samira Kazan

Ingredients

For the pita

  • 2 pita breads two-ply if possible, torn or cut into bite-size pieces
  • 2 tablespoons olive oil for baking or air frying, optional
  • ¼ teaspoon fine sea salt

For the salad

  • 1 head romaine lettuce chopped
  • 2 mini cucumbers chopped (or 1 English cucumber)
  • 2 tomatoes medium, diced (or 1 1/2 cups cherry tomatoes, halved)
  • 5 radishes sliced or diced
  • 2 spring onions thinly sliced
  • ½ cup fresh parsley stems removed
  • ½ cup fresh mint leaves stems removed

For the dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses optional, if you do not have pomegranate molasses, use 1 tablespoon honey, or 1 tablespoon balsamic glaze
  • 1 clove garlic minced
  • 1 teaspoon sumac optional
  • ½ teaspoon fine sea salt
  • pinch black pepper

Optional add-ins

  • ½ bell pepper diced
  • ⅓ cup pomegranate seeds
  • handful arugula or mâche (lamb’s lettuce) or fresh thyme or oregano
US Customary - Metric

Instructions

  • Crisp the pita (choose one method).Oven: Heat the oven to 425°F / 220°C. If you can, split the pita into thinner layers first. Toss the pita with olive oil and salt, spread in a single layer, and bake 5 minutes (thin) or 10 minutes (thicker), tossing once halfway, until crisp and golden. Cool completely.
    Air fryer: Air fry at 350°F / 175°C for 3 to 6 minutes, shaking once or twice, until crisp. Cool completely.
    Fry: Heat a few centimeters of neutral oil until hot. Fry the pita in batches for about 1 minute, stirring and flipping, until golden and crisp. Transfer to paper towels, season lightly with salt, and cool completely.
  • Prepare the salad. Add the romaine, cucumbers, tomatoes, radishes, spring onions, parsley, and mint to a large bowl. (If using optional add-ins, add them here.)
  • Make the dressing. Whisk lemon juice, extra virgin olive oil, salt, and pepper. Whisk in pomegranate molasses if using, plus sumac and garlic if using. Taste and adjust to your liking.
  • Assemble and serve. Drizzle the dressing over the salad and toss until evenly coated. Add the pita right before serving so it stays crunchy, either sprinkled on top or tossed in at the very end. Serve immediately.

Video

Notes

Pomegranate molasses substitute: If you do not have it, add 1 teaspoon of honey or 1 teaspoon of balsamic glaze to the dressing.
Make ahead: Keep the salad, dressing, and pita separate. Toss and add pita right before serving.
Storage: Best eaten fresh. Once dressed, it is best within a day, and the pita will soften.
Check the blog post for more tips!

Nutrition

Calories: 323kcal | Carbohydrates: 36g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 620mg | Potassium: 759mg | Fiber: 6g | Sugar: 10g | Vitamin A: 14735IU | Vitamin C: 28mg | Calcium: 133mg | Iron: 3mg