Fattoush Salad Recipe
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
318 kcal
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Cuisine
Mediterranean, Middle Eastern
Fattoush Salad Recipe
Description
Fattoush Salad prepares fresh seasonal vegetables including chopped romaine lettuce, Persian cucumbers, Roma tomatoes, red onion, red bell pepper, and sliced radishes. It adds a mix of herbs such as parsley, mint, and green onions, giving the salad a multi-layered herbal freshness. The combination offers a variety of crisp textures and bright vegetable flavors.
The dressing unites extra virgin olive oil, lemon juice, minced garlic, sumac, kosher salt, black pepper, and pomegranate molasses, creating a tangy, slightly sweet, and acidity-rich coating. Sumac lends a distinct citrusy note, while pomegranate molasses adds depth and sweetness.
To finish, pieces of toasted pita bread are added just before serving, providing crunch and contrast to the tender vegetables. The salad balances herbal, tart, and savory flavors, making it a lively side dish or light main. The toasted pita can be made fresh or prepared ahead to maintain crispness.
For best results, assemble the salad and dressing separately if preparing ahead, then combine and add toasted pita right before serving to preserve texture. Using fresh vegetables and not skipping the sumac enhances authenticity and flavor.
Ingredients
- 2 heads romaine lettuce
- 2 cucumber Persian
- 2 cup Roma tomato
- 1/2 red onion chopped
- 1 red bell pepper
- 6 cup radish
- 1/2 cup parsley
- 1/2 cup mint
- 4 green onions
- 2 pita bread
- 3 tbsp olive oil
Dressing:
- 1/4 cup olive oil extra virgin
- 4 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp sumac
- 1 clove garlic minced
- 4 tbsp pomegranate molasses
Instructions
- Chop romaine lettuce and place it in a large bowl.
- Chop the cucumbers, tomatoes, red onion and red bell pepper into small pieces. Slice the radishes into half moons and finely chop the parsley, mint and green onions. Add all the vegetables to the lettuce and give it a good toss.
- Heat a skillet over medium heat and brush olive oil on both sides of pita breads. Tear them using your hands and place them in the pan. Toast the pieces on both sides until they're golden brown and crispy. Set them aside.
- Make the dressing - In a bowl mix the olive oil, lemon juice, salt, pepper, garlic, sumac and pomegranate molasses. Pour the dressing over the salad and toss to combine.
- Top with the toasted pita and serve immediately.
Notes
- Prepare salad and dressing separately if serving later; toss with toasted pita just before serving for optimal texture.
- Toasted pita can be homemade or store-bought, but fresh toasting maintains crispness.
- Allow pita to become slightly stale before frying to achieve best crispiness in the salad.
- Sumac is essential in the dressing for its distinctive tangy flavor; do not omit.
- Use fresh vegetables and feel free to vary the vegetables based on availability, such as different lettuces or herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 371mg | 15% |
| Potassium | 1165mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 20142IU | 403% |
| Vitamin C | 76mg | 84% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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