Salads are not boring, and Fattoush is proof of that! Known as one of the world’s most beloved salads, this fresh and vibrant dish is a definite star. Fattoush is a traditional Lebanese salad made with crisp vegetables, fresh herbs, and crispy pita chips, tossed in a tangy dressing flavored with sumac and pomegranate molasses.
I’ve always loved salads, a passion sparked by countless salad outings with my mom, and Fattoush has to be one of my favorites. Let me show you how to make it!
It’s Salad O’clock!
Fattoush: Your New Go-To Salad!
This Lebanese salad is popular not only throughout the Middle East, but around the world, and for pretty good reasons. And I’m sure it will become one of your favorites if it’s not already.
When we think of healthy food, salads are probably the first this that comes to mind. Most people think that salads are boring, but wait until you try this recipe. You will be craving salads!
Fattoush is actually very versatile. You can play around with the vegetables and seasonings to make it exactly how you like it. With that being said, feel free to omit or add any vegetables or seasonings according to your personal preference.
This is one of the easiest salad recipes out there. Within 15 minutes, you will have created an excellent salad, ready to be paired with whatever you have on your table.
The addition of sumac and pomegranate molasses gives this salad a unique Middle Eastern flavor.
Eat Green, Eat Clean
Ingredients and Substitutes
Romaine heart: It is the best option for this salad but you can also use iceberg lettuce instead since they’re very similar.
Radish: When picking your radishes make sure that they are firm and fresh, avoid the soft ones.
Roma tomatoes: Feel free to use cherry tomatoes or grape tomatoes.
Persian cucumbers: They are ideal for this type of salad, but any other type works just fine if you couldn’t get your hands on them.
Red bell pepper: You could also add green and yellow bell peppers for more color.
Parsley: They add a very distinctive flavor to your salad so don’t skip.
Green onion: If you prefer white or red onions then you can totally use them instead.
Pita bread loaves: A key ingredient in this recipe, you could fry, bake or air fry your pita bread to make the chips.
For the Dressing
Olive oil: Make sure to go for extra virgin olive oil.
Salt: It brings the flavor out of your vegetables and balances your salad.
Lemon juice: It makes the flavor of the vegetables pop without being too overpowering.
Pomegranate molasses: It adds the perfect amount of sweetness to your salad.
Dried mint: If not available you could use fresh mint or a combination of both.
Garlic clove: It adds a unique, pungent flavor.
Sumac: This tangy Middle Eastern spice gives the fattoush recipe a unique touch, it makes a huge difference so do not skip.
Look at those Colors!
How to Make Fattoush
First, for the pita chips, cut your pita loaves into squares, and spread them onto a baking sheet in one layer.
Then, drizzle with 3 tablespoons of olive oil and bake in the oven at 425F for 5-10 minutes, checking on them frequently so they don’t burn. They should be a medium brown color.
After that, sprinkle with 1 teaspoon of sumac and set aside.
Now, combine the chopped romaine lettuce, cucumber, radishes, green onions, parsley, bell pepper, and tomato in a bowl.
For the Dressing
Add the olive oil, pomegranate molasses, salt, sumac, lemon juice, dried mint, and the minced garlic clove to a small bowl and whisk together well until combined.
Top the salad with the pita chips, and the dressing, and toss together well.
Finally, transfer to small bowls or plates and enjoy.
A Fresh Bowl of Salad is Always the Answer
What To Serve with Fattoush
A fattoush salad often finds its way to the table at Middle Eastern gatherings, so it goes well with almost anything!
This Lebanese fattoush salad is a must at any barbecue party since it complements Juicy Chicken Kofta Kebabs and Juicy Middle Eastern Kebabs perfectly well.
Iftar tables are incomplete without it, it is usually served along with some Lebanese Fried Kibbeh Recipe, Lentil Soup (Shorbet Adas), and fries.
Fattoush works perfectly well with any meat dish such as Middle Eastern Inspired Baked Salmon or Middle Eastern Spiced Baked Chicken.
It is also a great idea to serve fattoush with any rice dish like Authentic Mansaf, Saudi Chicken Kabsa, or Chicken Shawarma Rice Bowls.
And of course, we can never forget the iconic duo, fattoush with Mujadara Lentils and Spiced Rice.
Happiness Can Be A Bowl Of Salad
Pro Tips for the Best Fattoush
Choose High-Quality Ingredients: For the best results, use fresh vegetables, premium olive oil, high-quality pomegranate molasses, and fresh pita bread.
Mix Dressing Thoroughly: Whisk the dressing ingredients well to ensure they’re fully combined, then pour it evenly over your chopped veggies.
Use Fresh Mint for Extra Flavor: Substitute dried mint with ¼ cup of fresh mint leaves for a more vibrant taste and aroma.
Keep Pita Chips Crisp for Ramadan: Add the baked pita chips just before serving so it doesn’t get soggy.
Fry Your Pita Chips for a Richer Taste: Feel free to fry your pita bread on medium-high heat until golden brown instead of baking it if that’s what you prefer. Place the fried chips on paper towels to drain excess oil.
Storage Tips
Refrigerator: If you have already added pita bread it is recommended that you eat it right away while it’s still fresh since the bread will soak up the juices and it will become soggy. If you don’t mind the sogginess then you can keep it in the refrigerator for up to 2 days, but note that it won’t taste the same.
Can Fattoush be prepared ahead of time?
To make this salad ahead of time, prepare the vegetables, add them to a bowl, and keep your pita chips in a ziplock bag. Then, toss everything together when you’re ready to enjoy. This ensures that it stays fresh and crispy.
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Frequently Asked Questions (FAQs)
If you don’t have pomegranate molasses, you can use a mixture of balsamic vinegar and honey or maple syrup as an alternative.
Absolutely, fattoush is a versatile salad. You can include additional vegetables like carrots, bell peppers, or even avocado for a twist on the classic recipe.
You can keep your salad dressing in a jar for 3 days in the refrigerator. Whisk it well before using.
Recipes You Need To Try:
Sfeeha Yafawiyeh (Spiral Meat Pies)
Tabbouli Salad Recipe (Tabbouleh)
Mediterranean Style Chicken Salad with Creamy Yogurt Dressing
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Fattoush
Ingredients
- 1 large romaine heart chopped
- 5 radishes cut into chunks
- 3 roma tomatoes cut into large chunks
- 3 Persian cucumbers cut into half moons
- 1 large red bell pepper cut into chunks
- ¼ cup parsley finely chopped
- 2 tablespoons chopped mint
- ¼ cup green onions finely chopped
- 3 pita bread loaves fried, toasted, airfried in 3 tablespoons of extra virgin olive oil + 1 teaspoon sumac
For the Dressing
- ¼ cup extra virgin olive oil extra virgin
- 1 teaspoon salt or to taste
- 1 lemon, juiced
- 1½ tablespoons pomegranate molasses
- 1 tablespoon dried mint
- 1 large garlic clove finely minced
- 1 teaspoon sumac
Instructions
- For the pita chips, cut your pita loaves into squares.
- Drizzle with 3 tablespoons of olive oil and bake at 425 F for 5-10 minutes, checking on them frequently so they don’t burn. They should be a medium brown color.
- Sprinkle with 1 teaspoon of sumac and set aside.
- To a bowl, combine the chopped lettuce, cucumber, radishes, green onions, parsley, fresh mint, bell pepper, and tomato.
For the Dressing
- Add the olive oil, pomegranate molasses, salt, Sumac, lemon juice, dried mint, and the minced garlic clove to a small bowl and whisk together well until combined.
- Top the salad with the pita chips, and the dressing, and toss together well.
- Transfer to small bowls or plates and enjoy.
Notes
- I like combining both kinds of mint, fresh and dry. I personally wouldn’t skip the dried mint in the dressing.
- For Ramadan, make sure to add the baked pita right before serving so it doesn’t get soggy.
- You can prep fried pita chips ahead of time! Just fry or bake until crunchy, and let them sit and drain until cooled. Once cooled, add to an airtight container. They stay good for a week or so.
- For the best results, go for high-quality ingredients. Which means fresh vegetables, good quality olive oil, pomegranate molasses, and pita bread.
- Feel free to fry your pita bread instead of baking it if that’s what you prefer.
- Combine the ingredients of the dressing well, then pour it over your chopped vegetables.
7 Responses
Love this recipe! It was a hit! Nothing left when I made it last night! I doubled the recipe, looked in the fridge to snack on some, nothing was left! It was delicious!
Perfect recipe ! Delicious fattoush!! I never actually knew how to make it properly and so happy I do now (:
Delicious! I’ve become the designated salad maker after using this recipe lol very authentic
Great and easy recipe to follow along! First time making it and it was hit in my home! Such a simple and refreshing salad to make. This will definitely be in rotation for my favorite salad’s!
Great and easy recipe to follow along! First time making it and it was hit in my home! Such a simple and refreshing salad to make. This will definitely be in rotation for my favorite salad’s!
I love the is fattoush salad I eat it with almost all of my meals😋
I love this fattoush salad recipe! I eat it with almost all of my meals😋