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.
1loafpita breadcut into cubes (either fry or bake)
1mediumromaine lettuce(5-6 cups after cutting)
1½cupcucumbersliced
1cupradishsliced
3mediumvine ripe tomatoesmedium diced
½cupgreen onionschopped
½cupparsleychopped
⅓cup mintchopped
½cupcarrotssliced or shredded
½cupred cabbageshredded
For the dressing
¼cuplemon juice
1tspsummac
3tbspsolive oil
½tspsalt to taste
2tbspspomegranate molassesoptional but recommended
1smallgarlic cloveoptional
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.