Fattoush Salad is a staple in middle eastern restaurants and made with simple ingredients like tomatoes, cucumbers, lettuce and of course fried or baked pita bread. Everything is dunked in a Mediterranean dressing made from lemon juice, pomegranate molasses, sumac and garlic which makes everything even better. It is a bright and fresh salad that makes everyone want a second plate in no time.
Reasons to make this Fattoush Salad
You will love how versatile this salad recipe is: you can serve it up with Tzatziki Sauce, Mujadara, Greek Lemon Potatoes, or Peperonata.
If you never tried sumac, now is the time to try. It is a really versatile spice that tastes so good.
You can also serve a bit bulgur or couscous to make it a fuller meal.
This salad is also great for potlucks or BBQs.
What you need for this Fattoush Salad Recipe
Romaine lettuce, chopped roughly gives a great texture. Juicy and ripe tomatoes are best. You can use Roma or cherry.
Cucumbers and radishes add a great texture and crunch together with green onions. You can also use red, yellow, white onion as well, but I find green onions great as they taste milder in this Fattoush Salad.
Olive oil is used for frying my pita bread and for the dressing. It adds great savory and hearty flavor in combination with garlic.
Pomegranate molasses and if you can’t find it you can try sugar to give everything a sweet taste.
Mint and parsley: I know some recipes use just either parsley or mint, but both add a whole level of wonderful flavors.
Sumac is a popular middle eastern spice that which is made from dried berries. It has a lemony flavor that is seriously so good and you can use it in many dishes. For a great substitute you can use lemon zest.
How to make Fattoush Salad
Prepare the dressing
Reserve 4 Tbs of the olive oil and add the rest to a bowl. Mix with vinegar, garlic, pomegranate molasses, sumac and a pinch salt and pepper.
Fry or bake pita bread
In a skillet heat the remaining 4 Tbs olive oil. Cut pita and season with a pinch of salt and pepper. Fry for around 4 minutes until golden and crunchy.
Alternatively you can bake your pita bread. To do that: preheat your oven to 410F and line a baking sheet with parchment paper. Break pita bread in pieces and add them into a bowl, mix with remaining olive oil and a pinch salt and pepper.
Distribute pita bread evenly on prepared baking sheet and bake everything for around 12 minutes.
Serve Fattoush Salad
In a large mixing bowl combine lettuce, cucumbers, tomatoes, green onions, radishes, parsley, mint and mix with dressing. Mix in in the pita bread, and serve.
Tips and tricks
Leftovers are good for around 4 days.
For meal prep you can make Fattoush Salad in advance for 24 hours, but add the pita bread right before serving. The bread is warm and that’s taste really amazing.
Use the freshest ingredients and delicious extra virgin olive oil whenever you can.
More recipes to try
For remakes share them on Instagram or Facebook.
Enjoy, Florian.
Fattoush Salad
Fattoush Salad is a staple in middle eastern restaurants and made with simple ingredients like tomatoes, cucumbers, lettuce and of course fried or baked pita bread. Everything is dunked in a Mediterranean dressing made from lemon juice, pomegranate molasses, sumac and garlic which makes everything even better. It is a bright and fresh salad that makes everyone want a second plate in no time
Ingredients
- 4 cups Romaine lettuce
- 1 cup radishes, chopped
- 2 medium tomatoes, diced
- 1/2 cucumber, diced
- 1 tsp Sumac
- 1/2 cup olive oil, divided
- 7 oz pita, cut into pieces
- 2 cloves Garlic, pressed
- 1 lemon juiced
- 3 tsp pomegranate molasses
- 4 green onions, chopped
- 1/3 cup parsley
- 1/4 cup mint
- salt, pepper to taste
Instructions
Prepare dressing
- Reserve 4 Tbsp oliive oil and transfer the rest to a small mixing bowl.
- Combine with vinegar, garlic, pomegranate molasses, sumac and a pinch salt and pepper, mix.
Bake pita bread
- You can fry or bake pita bread: in a skillet heat the reserved 4 Tbs olive oil, break pita. Season with a pinch salt and pepper. Fry for around 4 minutes until golden and crunchy.
- For baking: preheat your oven to 410F and line a baking sheet with parchment paper. Break pita bread in pieces and add them to a bowl. Mix with reserved olive oil and a pinch salt and pepper.
- Evenly add pita bread on prepared baking sheet and bake everything for around 12 minutes.
Serve salad
- Finally in a bowl mix lettuce, cucumbers, tomatoes, green onions, radishes, parsley, mint and add dressing. Mix in the pita bread.
Notes
- Leftovers are great for 4 days.
- Meal prep: you can make everything in advance for 24 hours, but add the pita bread right before serving. The bread is warm and that's taste really amazing.
- Try to get the freshest ingredients and delicious extra virgin olive oil whenever you can.
Nutrition Information:
Yield: 4 Serving Size: 2 cupsAmount Per Serving: Calories: 486Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 162mgCarbohydrates: 27gFiber: 4gSugar: 5gProtein: 7g