Ready in under 30 minutes, this Lebanese Fattoush Salad is a quick flavor adventure with its crispy pita, fresh mint, and sumac, perfect alongside roast pork or chicken kebabs.
This authentic Lebanese Fattoush Salad recipe is a delicious Mediterranean-style salad recipe. The real point of this salad is the toasted pita bread. It’s brushed with olive oil and baked in the oven until it’s just a little bit crunchy. Since it’s all nice and dried out, it absorbs all of the lovely fattoush dressing without getting soggy. Win!
Table of Contents
What is Fattoush Salad
Fattoush Salad, originating from Lebanon, is named after the Arabic word “fatteh,” meaning “crumbs.” This traditional dish is celebrated for its fresh and vibrant flavors and belongs to the family of bread salads, similar to the Italian Panzanella. Toasted or fried pita bread pieces, mixed with greens and fresh veggies like tomatoes, cucumbers, and radishes, characterize this salad.
What sets Fattoush apart is its distinctive dressing, typically a combination of olive oil, lemon juice, and sumac – a tangy, lemony spice that’s common in Middle Eastern salads. Herbs such as mint and parsley are often added for extra freshness.
Reasons to Love This Lebanese Salad
- I love that this Fattoush Salad’s fresh vegetables and herbs offer a crisp, refreshing taste, perfect for warm weather.
- Naturally vegan, it’s a great option for plant-based diets.
- Fattoush is filling without being heavy, ideal for a light meal or side dish.
Recipe Ingredients
- Sumac: With its tangy, lemon-like flavor and a slightly fruity undertone, sumac adds a vibrant, sour kick. You can also use it to sprinkle over roast vegetables, season homemade crispy pita chips, and flavor roast chickpeas. Here is the recipe for the Sumac and Spice Roasted Chickpeas.
- Pomegranate Molasses: Pomegranate Molasses brings a unique sweet-tart flavor and adds a hint of fruitiness. Another option is to make your own pomegranate molasses.
- Lemon Juice: Provides a bright, citrusy zing, cutting through the richness of the olive oil.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: For garnishing Fattoush Salad, fresh herbs like parsley or dill, feta cheese or halloumi, toasted nuts, pomegranate seeds, and a drizzle of extra virgin olive oil or a pinch of sumac can enhance the flavor and presentation.
- Dressing Alternatives: Add a touch of honey or agave syrup for a hint of sweetness to balance the tanginess. If you prefer a creamier texture, whisk in a tablespoon of tahini. For a bit of heat, a dash of cayenne pepper or a few drops of hot sauce can be exciting additions.
How to Make Lebanese Fattoush Salad
Step #1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden brown and crunchy. Cool and tear into pieces.
Step #2: Meanwhile, make the dressing by whisking together the pomegranate molasses, sumac, lemon juice, pressed garlic, and olive oil.
Step #3: In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining sumac.
Expert Tips
- Managing Excess Oil: Use a paper towel to dab off any excess olive oil. Applying too much oil can lead to soggy bread rather than crisp. Brush lightly and evenly for the perfect texture.
- Optimal Pita Toasting: For extra crunch, lightly toast your pita bread on the stovetop before baking.
- Sumac Substitution: If you don’t have Sumac, you can use a little lemon zest as a substitute. Make sure to use it sparingly to avoid overpowering the other flavors.
Frequently Asked Questions
Yes, you can easily add proteins like grilled chicken, chickpeas, or feta cheese to make Fattoush Salad more filling and suitable as a main course.
To keep the pita crispy, add it to the salad just before serving. This prevents it from absorbing too much dressing and becoming soggy.
Storage Info
Store Fattoush Salad in an airtight container in the refrigerator for up to 2 days; however, it’s best enjoyed fresh. If you have leftover salad, it’s advisable to keep the dressing, vegetables and pitas separate when storing.
More Delicious Recipes That You’ll Love
Lebanese Fattoush Salad Recipe
RECOMMENDED PRODUCTS
Ingredients
- 4 tablespoons extra virgin olive oil - divided
- 2 pieces pita bread
- 1 tsp pomegranate molasses
- 2 teaspoons sumac - divided
- 2 cloves garlic - pressed
- Juice of 1 lemon
- Red or green leaf lettuce
- 1/2 medium English cucumber - or 1 Persian cucumber if you can find one – sliced into half moons
- 2 radishes - very thinly sliced
- 1/4 cup thinly sliced red onion
- 1 large tomato - chopped
- 1/4 cup torn mint leaves
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden brown and crunchy. Cool and tear into pieces.
- Meanwhile, make the dressing by whisking together the pomegranate molasses, 1 teaspoon of sumac, lemon juice, pressed garlic, and 2 tablespoons of olive oil.
- In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining teaspoon of sumac.
NOTES
Nutrition
I freaked out when I saw our traditional salad on an American food blog. Good job! It’s very close to the real thing. Pita bread is actually not the real Mediterranean bread but it’s the closest thing to it in the West as far as I can tell. Bread is one of those things that varies greatly between countries (due to available resources and cooking methods) and you can almost never reproduce the real thing. Ours is actually much thinner and we traditionally deep fry it until it’s brown and crispy for Fattouch, but baked is definitely healthier. I hope you come visit Lebanon soon!
Deep frying sounds like a great idea! I definitely need to come visit so I can try the real deal!
I absolutely LOVE fattoush salad! Didn’t know it was Lebanese! Have traveled everywhere to find sumac and have it on hand! I can’t wait to try this!