Lebanese Fattoush Recipe

Introduction

Fattoush is a vibrant Lebanese salad that combines crisp pita bread, fresh vegetables, and a tangy dressing bursting with pomegranate molasses and sumac. It’s a refreshing and colorful dish perfect for a light lunch or a flavorful side.

Ingredients

• 2 pita bread or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt or kosher salt
• 5 cups cos/romaine lettuce, cut into large bite size pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radishes, finely sliced
• 1/2 cup mint leaves, lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove, finely grated or crushed using garlic crusher
• 1 tsp sumac (optional but recommended)
• 1/2 tsp cooking salt or kosher salt

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) or 200°C (fan-forced). Separate the pita bread into two thin sheets and cut each into 3cm (1.2 inch) squares.
2. Step 2: Place the pita squares on a tray, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread them out on the tray and bake for about 5 minutes or until crispy. Let them cool on the tray.
3. Step 3: In a jar, combine the extra virgin olive oil, lemon juice, pomegranate molasses, grated garlic, sumac, and salt. Shake well until the dressing is well mixed.
4. Step 4: In a large bowl, combine the lettuce, cucumbers, cherry tomatoes, red onion, radishes, mint, and parsley. Drizzle half of the dressing over the salad and toss gently to coat.
5. Step 5: Add most of the crispy pita croutons to the salad, drizzle with the remaining dressing, and toss again to combine.
6. Step 6: Transfer the fattoush to a serving bowl, top with the remaining crispy pita croutons, and serve immediately for the best texture.

Tips & Variations

• Use day-old pita bread for crispier croutons that won’t become soggy quickly.
• If you can’t find sumac, add a splash of lemon juice for tanginess.
• Add diced bell peppers or radishes for extra crunch and color.
• For a vegan version, ensure the pita bread contains no dairy or eggs.

Storage

Store leftover salad and croutons separately in airtight containers in the refrigerator for up to 2 days. Reheat croutons briefly in the oven to regain crispiness before tossing with the salad again. The salad is best eaten fresh, as the crispy pita can become soggy over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be made a day in advance and stored in the refrigerator. Shake or stir well before using.

What can I substitute if I don’t have pomegranate molasses?

If you don’t have pomegranate molasses, you can use a mix of lemon juice and a small amount of honey or date syrup to mimic the sweet-tart flavor.

Lebanese Fattoush Recipe

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★★★★★

5 from 61 reviews

• Author: Elara
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Lebanese Fattoush is a refreshing and vibrant Middle Eastern salad featuring crisp romaine lettuce, cucumbers, cherry tomatoes, radishes, red onion, fresh herbs, and crunchy toasted pita bread croutons. Tossed in a tangy and flavorful dressing made with olive oil, lemon juice, pomegranate molasses, garlic, and sumac, this salad is a perfect blend of textures and zest that makes an ideal light meal or side dish.

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Ingredients

Scale 1x2x3x

Crispy pita bread “croutons”

• 2 pita bread or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt / kosher salt

Salad

• 5 cups cos/romaine lettuce, cut into large bite size pieces
• 2 Lebanese cucumbers, thinly sliced into 3mm rounds
• 1 cup cherry tomatoes, halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion, thinly sliced
• 5 red radish, finely sliced
• 1/2 cup mint leaves, lightly packed (large ones torn in half)
• 1 tbsp roughly chopped parsley

Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tsp pomegranate molasses
• 1 medium garlic clove, finely grated or crushed using garlic crusher
• 1 tsp sumac (optional but recommended)
• 1/2 tsp cooking salt / kosher salt

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Instructions

1. Prepare the crispy pita bread “croutons”: Preheat your oven to 220°C (425°F), or 200°C if using a fan-forced oven. Separate the pita bread into two thin sheets and cut each into roughly 3cm (1.2 inch) squares. Place the pita pieces in a pile on a baking tray, drizzle them with olive oil and toss to coat evenly. Sprinkle with salt and toss again to distribute the seasoning. Spread the pita pieces in a single layer on the tray and bake for about 5 minutes, or until the pita is crispy and golden. Remove from the oven and let cool on the tray while you prepare the salad.
2. Make the dressing: In a jar or bowl, combine the extra virgin olive oil, lemon juice, pomegranate molasses, finely grated or crushed garlic, sumac, and salt. Shake or whisk the ingredients until they are well combined and emulsified to create a flavorful dressing.
3. Assemble the salad: In a large bowl, add the chopped romaine lettuce, sliced cucumbers, halved cherry tomatoes (or chopped regular tomatoes), thinly sliced red onion, finely sliced radishes, mint leaves, and chopped parsley. Drizzle half of the prepared dressing over the salad and toss gently to combine all ingredients evenly.
4. Add the pita croutons and second dressing: Add most of the crispy pita bread croutons to the salad and drizzle with the remaining dressing. Toss again gently to coat the croutons and vegetables evenly.
5. Serve immediately: Transfer the fattoush salad into a serving bowl or platter. Top with the remaining crispy pita croutons to add an extra crunch. Serve immediately to enjoy the fresh textures and bright flavors at their best.

Notes

• For best results, serve the fattoush salad immediately after assembling to keep the pita croutons from becoming soggy.
• Sumac can be omitted if unavailable, but it adds an authentic tangy flavor to the dressing.
• Lebanese cucumbers are thinner and less watery; if unavailable, use regular cucumbers and remove seeds to prevent excess moisture.
• Pomegranate molasses can be substituted with a mix of lemon juice and a touch of honey or balsamic vinegar if needed.
• This salad is naturally gluten-free if Lebanese bread made from gluten-free flour is used or omit pita if necessary.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Lebanese Fattoush, Middle Eastern salad, pita bread croutons, pomegranate molasses, sumac, fresh salad recipe