Who says salads are boring? Because you’re completely wrong! Or at least you still haven’t tried Fattoush yet. Known as one of the world’s most beloved salads, fattoush is a fresh and bright Lebanese dish.
I love salads, something I got from my countless salad outings with my mom, and fattoush has to be one of my favorites. The combination of the veggies with the fresh dressing, pomegranate molasses, and crunchy pita chips is just out of this world. So 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
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
Instead of dried mint, add ¼ cup of fresh mint leaves to the salad.
For Ramadan, make sure to add the baked pita right before serving so it doesn’t get soggy.
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.
A Fresh Bowl of Salad is Always the Answer
Frequently Asked Questions (FAQs)
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.
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.
You can keep your salad dressing in a jar for up to 2 weeks in the refrigerator.
Look at those Colors!
Ingredients
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
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 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: It gives your fattoush a unique Middle Eastern touch, it makes a huge difference so do not skip
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Steps To Prep
First, for the pita chips, cut your pita loaves into squares.
Then, 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.
After that, sprinkle with 1 teaspoon of sumac and set aside.
Now, to a bowl, combine the chopped lettuce, cucumber, radishes, green onions, parsley, 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.
Finally, transfer to small bowls or plates and enjoy.
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
- ¼ cup green onions finely chopped
- 2 pita bread loaves
For the Dressing
- ¼ cup olive oil extra virgin
- 1 teaspoon salt
- 1 lemon's juice
- 1 tablespoon 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, 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
- Instead of dried mint, add ¼ cup of fresh mint leaves to the salad.
- For Ramadan, make sure to add the baked pita right before serving so it doesn’t get soggy.
- 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.
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 (: