Lebanese Fattoush Salad Recipe

Introduction

Fattoush is a vibrant Lebanese salad bursting with fresh vegetables and tangy flavors. Crispy pita chips add a delightful crunch, making it a perfect light meal or side dish for any occasion.

Ingredients

• 1 large head romaine lettuce (chopped)
• 1 large vine-ripe tomato (diced)
• 2-3 Persian cucumbers (quartered)
• ½ large green pepper (chopped)
• 5 radishes (diced)
• 2 green onions (sliced)
• ¼ cup chopped parsley
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons lemon juice
• 2 garlic cloves (pressed or grated)
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• ½ teaspoon dried mint
• ½ teaspoon salt
• Black pepper (to taste)
• 1 large double ply pita bread (cut into triangles)
• 3 tablespoons olive oil (for frying pita)
• Salt and pepper (to taste, for pita)

Instructions

1. Step 1: Make the dressing by whisking together lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper. Slowly drizzle in 3 tablespoons of olive oil while whisking continuously until the dressing is emulsified. Set aside.
2. Step 2: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the pita bread triangles, season with salt and pepper, and cook while stirring frequently until the pita becomes crispy and golden, about 5 to 7 minutes. Remove from heat and set aside.
3. Step 3: In a large serving bowl, combine romaine lettuce, tomato, cucumbers, green pepper, radishes, green onions, and parsley. Pour the dressing over the vegetables and toss gently to combine all ingredients evenly.
4. Step 4: Just before serving, add the crispy fried pita bread to the salad and toss lightly to mix. Serve immediately for the best texture.

Tips & Variations

• For extra tang, increase the amount of sumac in the dressing.
• You can bake the pita triangles in the oven at 375°F (190°C) for 10-12 minutes as a lighter alternative to frying.
• Add chopped mint leaves fresh instead of dried for a brighter flavor.
• Substitute pomegranate molasses with a splash of balsamic vinegar if unavailable.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days to keep the vegetables crisp. Keep the fried pita chips in a sealed container at room temperature for up to one day to maintain their crunch. Add the pita just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Fattoush in advance?

It’s best to keep the dressing, salad ingredients, and fried pita separate until just before serving. This prevents the pita from becoming soggy and keeps the vegetables fresh.

What is sumac and can I substitute it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. If you don’t have sumac, you can substitute with a small amount of lemon zest and a pinch of salt for a similar flavor.

Lebanese Fattoush Salad Recipe

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Lebanese Fattoush Salad is a vibrant and refreshing Middle Eastern salad featuring chopped romaine lettuce, ripe tomatoes, cucumbers, green peppers, radishes, and green onions, all tossed in a tangy sumac and pomegranate molasses dressing. Crispy fried pita bread triangles add a delightful crunch, balancing the freshness of the vegetables with rich, aromatic flavors.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 large head romaine lettuce, chopped
• 1 large vine-ripe tomato, diced
• 2–3 Persian cucumbers, quartered
• ½ large green pepper, chopped
• 5 radishes, diced
• 2 green onions, sliced
• ¼ cup chopped parsley

Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, pressed or grated
• 1 teaspoon sumac
• 1 teaspoon pomegranate molasses
• ½ teaspoon dried mint
• ½ teaspoon salt
• Black pepper, to taste

Fried Pita Bread

• 1 large double ply pita bread, cut into triangles
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Make the Dressing: In a bowl, whisk together lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and black pepper. Slowly drizzle in olive oil while whisking continuously until the dressing emulsifies and has a smooth consistency. Set aside.
2. Fry the Pita Bread: Heat olive oil in a large skillet over medium heat. Add the pita bread triangles, sprinkle with salt and pepper, and fry them, stirring frequently, until they turn crispy and golden brown, about 5-7 minutes. Remove from heat and set aside.
3. Prepare the Salad: In a large serving bowl, combine chopped romaine lettuce, diced tomato, quartered cucumbers, chopped green pepper, diced radishes, sliced green onions, and chopped parsley. Pour the prepared dressing over the salad and toss thoroughly to coat all the ingredients evenly.
4. Add Crispy Pita: Just before serving, add the fried pita bread triangles to the salad. Toss gently to combine so the pita retains some crunch but mingles with the freshness of the vegetables and dressing.

Notes

• Use fresh sumac for the authentic tangy flavor prominent in Fattoush.
• You can toast the pita bread in the oven if you prefer a lighter crunch instead of frying.
• Adjust salt and pepper according to your taste preferences.
• This salad is best served immediately after adding the fried pita to retain its crispiness.
• For a gluten-free version, substitute pita bread with gluten-free flatbread or omit entirely.

Keywords: Fattoush, Lebanese Salad, Middle Eastern Salad, Sumac Salad, Pita Salad, Vegetarian Salad