Lebanese Fattoush Salad Recipe

Introduction

Lebanese Fattoush Salad is a vibrant and fresh dish that combines crisp greens, tangy dressing, and crunchy pita croutons. This salad is perfect as a light meal or a flavorful side, bursting with Middle Eastern flavors that are both bright and refreshing.

Ingredients

• 2 pita breads or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt or kosher salt
• 5 cups cos/romaine lettuce, cut into large bite-size pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g) or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radishes, finely sliced
• 1/2 cup mint leaves, lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove, finely grated or crushed
• 1 tsp sumac (optional but recommended)
• 1/2 tsp cooking salt or kosher salt

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C fan-forced. Separate the pita bread into two thin sheets and cut into 3cm (1.2 inch) squares.
2. Step 2: Place pita squares on a tray, drizzle with olive oil, sprinkle with salt, and toss well to coat evenly. Spread the pieces out and bake for 5 minutes or until crispy. Let cool on the tray before using.
3. Step 3: Prepare the dressing by shaking the extra virgin olive oil, lemon juice, pomegranate molasses, grated garlic, sumac, and salt in a jar until well combined.
4. Step 4: In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, radishes, mint leaves, and parsley.
5. Step 5: Drizzle half of the dressing over the salad and toss gently. Add most of the crispy pita croutons, pour over the remaining dressing, and toss again.
6. Step 6: Transfer the salad into a serving bowl, top with the remaining crispy pita, and serve immediately.

Tips & Variations

• For extra flavor, sprinkle some extra sumac on top just before serving. If pomegranate molasses is unavailable, a splash of balsamic vinegar can be a substitute.
• Use stale pita bread for croutons to avoid wasting bread and get an even crispier texture.
• Add diced bell peppers or sliced radishes for extra crunch and color.
• To make it vegan, ensure the pita bread contains no dairy or eggs.

Storage

This salad is best enjoyed fresh as the dressing softens the pita croutons quickly. You can prepare the dressing a day ahead and store it in the fridge. Pita croutons can also be baked in advance, cooled, and kept in an airtight container for up to 24 hours. Keep salad vegetables chopped separately in the refrigerator, and assemble just before serving to maintain freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pita instead of Lebanese bread?

Yes, regular pita bread works well for the croutons. Just separate into thin layers if possible, so they crisp up nicely during baking.

What can I use if I don’t have pomegranate molasses?

If you don’t have pomegranate molasses, you can substitute it with a mix of lemon juice and a small amount of honey or balsamic vinegar to replicate the tangy sweetness.

Lebanese Fattoush Salad Recipe

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Lebanese Fattoush Salad is a vibrant and refreshing Middle Eastern salad featuring crisp romaine lettuce, cucumbers, cherry tomatoes, radishes, and fresh herbs, all tossed in a zesty sumac and pomegranate molasses dressing. Topped with crunchy homemade pita croutons baked to perfection, this salad offers a delightful mix of textures and tangy flavors, perfect as a light meal or a side dish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crispy pita bread “croutons”

• 2 pita bread or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt / kosher salt

Salad

• 5 cups cos/romaine lettuce, cut into large bite size pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radish, finely sliced
• 1/2 cup mint leaves, lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley

Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove, finely grated or crushed using garlic crusher
• 1 tsp sumac (optional but recommended)
• 1/2 tsp cooking salt / kosher salt

Instructions

1. Prepare Crispy Pita Bread Croutons: Preheat your oven to 220°C/425°F (200°C fan-forced). Separate the pita bread into 2 thin sheets and cut them into approximately 3cm (1.2 inch) squares. Place the squares in a pile on a baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread the pita pieces out in a single layer on the tray. Bake for about 5 minutes or until crispy and golden. Remove from the oven and let cool on the tray before using.
2. Make the Dressing: In a jar or bowl, combine the extra virgin olive oil, lemon juice, pomegranate molasses, finely grated garlic, sumac, and salt. Shake or whisk until well emulsified and combined.
3. Assemble the Salad: In a large bowl, place the romaine lettuce, sliced Lebanese cucumbers, cherry tomatoes, red onion, radishes, mint leaves, and chopped parsley. Drizzle about half of the dressing over the salad and toss gently to combine all ingredients well.
4. Add Pita Croutons and Finish Tossing: Add most of the cooled crispy pita croutons to the salad, drizzle the remaining dressing over, and toss again to distribute flavors and crunch.
5. Serve: Transfer the salad to a serving bowl. Top with the remaining pita croutons for extra texture and crunch. Serve immediately to enjoy the fresh crispness of the salad and croutons.

Notes

• For best results, eat the salad fresh as dressed salad doesn’t keep well due to the pita croutons softening.
• You can prepare the dressing a day ahead and store it refrigerated to enhance the flavors.
• Bake pita croutons in advance and store them in an airtight container for up to 24 hours to maintain crispness.
• Salad ingredients can be chopped ahead of time and refrigerated separately before tossing just prior to serving.
• This salad is inspired by traditional Lebanese fattoush recipes and combines fresh herbs with tangy sumac and pomegranate molasses for authentic flavor.

Keywords: Lebanese, Fattoush, salad, pita croutons, sumac, pomegranate molasses, Middle Eastern salad, fresh herbs, healthy salad