Go Back
–+ servings
Lebanese Fattoush salad served as appetizer

Lebanese Fattoush Salad

5 from 1 vote
Created by Mariam E.
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.
Print
Pin
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Appetizer, Salad
Cuisine Lebanese
Servings 6 servings
servings

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.

Nutrition

Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 398mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3102IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.