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Fattoush Salad

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

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. 1

    Preheat the oven to 375°F (190°C).

  2. 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. 3

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

  4. 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. 5

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

  6. 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. 7

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

  8. 8

    Toss everything together gently until well combined.

  9. 9

    Serve immediately while the pita is still crisp.

  10. 10

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

Questions

Can I make Fattoush Salad gluten-free?

Yes. The gluten in this entry 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 long does Fattoush Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Fattoush Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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