Lebanese Fattoush Salad
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.
Servings: 4 servings
Ingredients
- 1 loaf pita bread cut into cubes (either fry or bake)
- 1 medium romaine lettuce (5-6 cups after cutting)
- 1½ cup cucumber sliced
- 1 cup radish sliced
- 3 medium vine ripe tomatoes medium diced
- ½ cup green onions chopped
- ½ cup parsley chopped
- ⅓ cup mint chopped
- ½ cup carrots sliced or shredded
- ½ cup red cabbage shredded
For the dressing
- ¼ cup lemon juice
- 1 tsp summac
- 3 tbsps olive oil
- ½ tsp salt to taste
- 2 tbsps pomegranate molasses optional but recommended
- 1 small garlic clove optional
Instructions
- Cut the pita bread into squares and either fry them with some cooking oil, or bake it in the oven with some olive oil until nice and golden in color then set it aside.
- Wash and dry the veggies really well. Chop all the salad ingredients and pace them in a large mixing bowl. Toss gently to mix everything together.
- In a separate bowl or cup, whisk together the extra virgin olive oil, lemon juice, sumac, salt, and minced garlic (if using) to make the dressing.
- Pour the dressing over the salad and toss gently to coat all the ingredients with the dressing and toss to coat well.
- Add the toasted or fried pita bread pieces to the salad and toss again to combine. Taste the salad and adjust the seasoning if needed.
- Serve the Fattoush salad immediately, garnish with extra mint leaves or drizzles pomegranate molasses if desired.
Notes
- Serve Immediately: Serve the salad immediately after tossing to prevent the pita bread from becoming soggy. I recommend keeping the pita separate until serving to maintain its crispiness.
- Get Creative: For extra flavor, you can add additional ingredients such as diced bell peppers, chopped onions, or pomegranate seeds.
- Fresh ingredients: Only use fresh and flavorful veggies to keep the crunch of the veggies. Never use bottled lemon juice for this recipe.
Nutrition
Calories: 166kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 331mg | Potassium: 566mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5130IU | Vitamin C: 46mg | Calcium: 67mg | Iron: 2mg