Fattoush Salad

Name: Fattoush Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 pita bread, torn into pieces; 2 tbsp olive oil (for toasting pita); 1 head romaine lettuce, chopped; 1 English cucumber, diced; 4 roma tomatoes, diced; 6 radishes, thinly sliced; 4 green onions, sliced; 1 red bell pepper, diced; 1/2 cup fresh flat-leaf parsley, chopped; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 2 tsp ground sumac; 2 tsp pomegranate molasses; 1/3 cup extra virgin olive oil (for dressing); 1/2 tsp salt; 1/2 tsp black pepper, freshly ground

Traditional Lebanese salad featuring fresh vegetables, herbs, and toasted pita bread tossed in a tangy sumac and lemon dressing.

30 minEasyServes 6210 cal/serving

LebaneseSaladStovetop and OvenVeganVegetarianMediterraneanHalal-friendlyNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 pita bread, torn into pieces
2 tbsp olive oil (for toasting pita)
1 head romaine lettuce, chopped
1 English cucumber, diced
4 roma tomatoes, diced
6 radishes, thinly sliced
4 green onions, sliced
1 red bell pepper, diced
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 tsp ground sumac
2 tsp pomegranate molasses
1/3 cup extra virgin olive oil (for dressing)
1/2 tsp salt
1/2 tsp black pepper, freshly ground

Instructions

1

Preheat the oven to 375°F (190°C).
2

Brush the 2 pita bread with 2 tbsp olive oil (for toasting pita) on both sides, then tear into bite-sized pieces. Spread them on a baking sheet.
3

Bake the pita pieces for 7-10 minutes until crisp and golden brown. Remove from oven and let cool.
4

In a large salad bowl, combine the 1 head chopped romaine lettuce, 1 diced English cucumber, 4 diced roma tomatoes, 6 thinly sliced radishes, 4 sliced green onions, and 1 diced red bell pepper.
5

Add the 1/2 cup chopped fresh flat-leaf parsley and 1/4 cup chopped fresh mint leaves to the salad bowl.
6

In a small bowl, whisk together the 1/4 cup fresh lemon juice, 2 minced garlic cloves, 2 tsp ground sumac, 2 tsp pomegranate molasses, 1/3 cup extra virgin olive oil (for dressing), 1/2 tsp salt, and 1/2 tsp freshly ground black pepper to make the dressing.
7

Just before serving, add the toasted pita pieces to the salad and drizzle with the dressing.
8

Toss everything together gently until well combined.
9

Serve immediately while the pita is still crisp.
10

For an authentic touch, sprinkle a little extra sumac on top before serving.

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Questions

What is Fattoush Salad?

Traditional Lebanese salad featuring fresh vegetables, herbs, and toasted pita bread tossed in a tangy sumac and lemon dressing. This reference files it under Lebanese salad: made on the stovetop and in the oven, rated easy and about 30 minutes start to finish.

What oven temperature does Fattoush Salad need?

For Fattoush Salad, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 10 minutes, in step 3.

What can I use instead of sumac in Fattoush Salad?

The entry for Fattoush Salad calls for 2 tsp ground sumac. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Can I make Fattoush Salad gluten-free?

Yes. The gluten in Fattoush Salad is 2 pita bread, torn into pieces, 2 tbsp olive oil (for toasting pita). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Fattoush Salad?

One serving (the recipe makes 6) is about 210 calories, with 7 g protein, 28 g carbohydrate and 12 g fat, plus 4 g fiber and 480 mg sodium. The figures are estimates computed from the ingredient list.

How long does Fattoush Salad keep?

Once dressed, the romaine will wilt within hours, so keep the dressing apart and toss Fattoush Salad just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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