Traditional Lebanese Fattoush Salad
An authentic Lebanese Fattoush salad made with day-old pita bread "croutons," lettuce, and mixed vegetables, in a bright and tangy-sour dressing. This healthy Lebanese salad is quick, nutritious, and super flavorful!
Servings 4
Calories 222kcal
Ingredients
- 7.9 oz lettuce 1/2 head; romaine or iceberg
- 8.2 oz cucumber 1/2 large
- 12.1 oz tomatoes 3 medium; choose fleshy not seedy; use cherry/grape tomatoes out of season
- 0.4 oz parsley
- 2 pita bread use Lebanese pita bread for the traditional recipe; Pita pockets work as a backup
- 5.3 oz bell pepper red, orange, or yellow; 1 medium
- 2.6 oz radish 7-8 small/medium
- 2.9 oz red onion 1 medium
- 0.2 oz fresh mint few stems
For the Dressing:
- 2 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice
- 1 clove garlic adjust to taste
- 1 teaspoon salt
- 2 tablespoon pomegranate molasses
- 1 teaspoon sumac
Instructions
- Rinse and chop all the salad ingredients. I cut strips of lettuce, finely chop the onion, dice the tomato (you can halve or quarter them if using cherry tomatoes), cucumber, and bell pepper, and slice the radish. You can keep the herbs whole or ribbon them if preferred. Transfer them to a large bowl.You can chop the pink radishes, slice them, or leave them whole. If you are meal prepping or plan on leftovers, I recommend leaving them whole. They can taste a bit "off" a day or two after slicing them).
- Prepare the dressing by adding all the ingredients to a small food processor or small bowl and whisk/mix well well to emulsify. Season with salt and pepper to taste.
- Prepare the toasted pita bread. Add it to a large baking tray and brush/spray with a thin layer of oil (for extra crispiness; omit if preferred). Broil in the oven in a single layer for 2-3 minutes, or until browned and crispy. Keep an eye on it, as it can burn quickly when not watched. You can also use an air fryer or bake the homemade pita chips in under 10 minutes. Prepare the pita chips in the shape of your choice (strips, squares, or even triangles). You could also cook the entire thing and break It up by hand for uneven pieces.For more flavor, brush a thin layer of the salad dressing (or some olive oil and sumac) over the top of the pita before cooking it.
- Combine the Fattoush salad and dressing and toss well. Add the crispy pita chips just before serving.
Check the Recipe Notes below for the salad jar method!
Video
Notes
- Adjust the texture: Some would argue that all the vegetables should be finely chopped into bite-sized pieces, so you can get a bit of everything in each bite. However, you can make this as fine or chunky as you'd prefer.
- Allow it to "marinate": Once you've tossed the dressing in with the vegetables (minus the pita chips), allow 30-60 minutes to rest. The flavors will meld and marinate, and the dish becomes better overall.
- To mellow the onion: You can allow it to sit in iced water or lemon juice for 10-15 minutes to remove the harsh bite of its raw flavor.
- When to add the pita: The pita chips act as "croutons" in this salad and should only be added when serving. Otherwise, they’ll become mushy/soft.
- Use the best ingredients: When possible, use all fresh, ripe, in-season veggies. For example, during winter, cherry/grape tomatoes often have the best flavor.
- The Fattoush salad dressing will go in first, THEN
- Chopped cucumber and tomato
- The red onion and radish (whole for the latter is best)
- The lettuce
Nutrition
Calories: 222kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 757mg | Potassium: 585mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2515IU | Vitamin C: 75mg | Calcium: 73mg | Iron: 2mg