Lebanese fattoush salad is a great appetizer or side dish, full of fresh ingredients and baked pita. Quick and easy to make, this salad is fresh and vibrant and is a welcome addition to any table. Tossed in a seasoned lemon dressing, this vegan salad is always a crowd pleaser.
Fattoush salad is always my go to when we eat at a Lebanese restaurant, and it’s a traditional recipe that I have grown up with. So easy to make and the dressing is so delicious! I love to serve this along side Hummus and Shish Kabobs for a great family feast!
Be sure to check out all my other salad recipes!
What is fattoush salad?
Fattoush is a Lebanese salad that incorporates fried bread which is wonderfully crispy and adds great texture to the dish. There are no rules when it comes to the salad ingredients, but typically it is made with lettuce, cucumbers, radishes and tomatoes, but you can add in whatever you have in your fridge or adjust it according to season.
The dressing is a simple lemon and olive oil mix, seasoned with a little sumac and pomegranate molasses for sweetness.
Fattoush salad ingredients
How To Make Fattoush Salad
- Cut the pita bread into squares and either fry, toast or bake it and set to one side.
- Wash and chop all the salad ingredients and place them in a large bowl.
-
In a small bowl or cup, mix the dressing ingredients.
-
Pour the dressing over the salad and toss to coat well.
-
Transfer the salad into a shallow dish and top with fried pita.
Recipe Notes and Tips
- Use the freshest and ripest ingredients for the best tasting salad. You can add in additional ingredients that you have in your fridge and what is in season. If you can, use organic produce.
- I like to fry the pita in a little oil in a pan on the stovetop. If you prefer, you can bake the pita in the oven, just spray over a little cooking oil to get it nice and crispy.
- Don’t add the dressing until you are ready to serve the salad. If you dress it too early the salad can wilt.
- Use fresh lemon juice for the dressing. It is so much zingier that the bottled juice and has a much bolder flavor.
Frequently Asked Questions
Can you make it ahead of time?
This salad is best eaten as soon as it is tossed in the dressing. Leftovers can be be kept refrigerated for a day. If you want to make it ahead of time, don’t add the dressing. The dressing will keep in the fridge for up to a week in a sealed jar or bottle.
What do you serve with it?
I like to serve this as an appetizer, but it is also great to serve as a side dish with grilled meats or any other dishes you would serve with a salad. Try it with:
- Grilled Chili Lime Shrimp
- Baked Parmesan Chicken Tenders
- Baked Honey Garlic Salmon
- Simple Skillet Ribeye Steak
For More Easy Salad Recipes
I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Fattoush Salad recipe. I hope you try it, enjoy it, and share it with your friends and family!
You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. tag me on INSTAGRAM so I can see your delicious recreations. Until our next recipe. XoXo…
Lebanese Fattoush Salad
Ingredients
- 1 loaf pita bread cut into cubes (either fry or toast)
- 1 small romaine lettuce head (5-6 cups after cutting)
- 1 cup cucumber sliced
- 1 cup radish sliced
- 3 medium vine ripe tomatoes medium diced
- 2/3 cup green onions chopped
- 1/2 cup parsley chopped
- 1/3 cup mint chopped
- 1/3 cup carrots sliced
- 1/3 cup purple cabbage shredded
For the dressing
- 1/4 cup lemon juice
- 3/4 tsp summac
- 3 tbsps olive oil
- 1 tbsp pomegranate molasses (optional)
Instructions
- Fry, toast or baked the pita bread depending on your preference. If you are baking, spray with olive oil before baking.
- Wash and chop all the salad ingredients. Place them in a large bowl
- In a small bowl or cup, mix the dressing ingredients.
- Pour the dressing over the salad and toss to coat well.
- Transfer the salad into a shallow dish and top with fried pita.
Notes
- Best if consumed after you make the salad. Left overs can be stored in the fridge and eaten later that day but not best by the next day because the vegetables become soft.
- You can add bell peppers if you like. Carrots and Cabbage are optional.
- Use the freshest and ripest ingredients for the best tasting salad. You can add in additional ingredients that you have in your fridge and what is in season. If you can, use organic produce.
- I like to fry the pita in a little oil in a pan on the stovetop. If you prefer, you can bake the pita in the oven, just spray over a little cooking oil to get it nice and crispy.
- Don't add the dressing until you are ready to serve the salad.
- Use fresh lemon juice for the dressing. It is so much zingier that the bottled juice and has a much bolder flavor.
Leave A Reply & Rate Recipe