Lebanese Fattoush Salad
User Reviews
5
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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
185 kcal
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Course
Salad
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Cuisine
Mediterranean
Lebanese Fattoush Salad
Description
The Lebanese Fattoush Salad combines a variety of fresh vegetables like chopped romaine lettuce, diced vine-ripe tomatoes, quartered Persian cucumbers, diced radishes, chopped green pepper, green onions, and parsley. These ingredients contribute a range of textures from crisp lettuce to juicy tomatoes and crunchy radishes. The salad dressing combines olive oil, lemon juice, garlic, sumac—a tangy Middle Eastern spice—pomegranate molasses, dried mint, salt, and pepper, providing a bright, lemony, slightly fruity flavor with herbaceous undertones.
Fried pita triangles add a golden, crispy texture to the dish. The pita is cut into triangles, fried in olive oil until crisp and golden, and seasoned with salt and pepper. They are folded in just before serving to maintain crunchiness. The salad's combination of fresh, seasoned vegetables with tart and aromatic dressing and the crunchy pita pieces creates a layered, balanced salad ideal as a side or appetizer in Mediterranean-inspired meals.
Fattoush pairs well with grilled meats or as a light meal on its own. The bright dressing and fried pita make a pleasant contrast to milder salad greens. Keeping the dressing separate until tossing and adding pita just before serving helps maintain a desirable texture without sogginess.
If sumac is unavailable, lemon zest is a suitable substitute. Pomegranate molasses can be sourced at Middle Eastern markets or made by reducing pomegranate juice. The salad components can be kept fresh up to four days if not tossed, but once dressed, is best consumed within 24 hours to avoid sogginess. The dressing keeps refrigerated for up to a month.
Ingredients
Salad
- 1 large romaine lettuce chopped, head
- 1 large tomato diced, vine-ripe
- 2-3 cucumber quartered, Persian
- ½ large green pepper chopped
- 5 radish diced
- 2 green onions sliced
- ¼ cup parsley chopped
Dressing
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 garlic pressed or grated, cloves
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- ½ teaspoon dried mint
- ½ teaspoon salt
- black pepper to taste
Fried Pita Bread
- 1 pita bread cut into triangles, large, double ply
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
Instructions
- Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
- Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
- Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
- Add the fried pita bread to the salad immediately before serving.
Notes
- Store undressed salad components separately in an airtight container for up to 4 days to maintain freshness.
- Once tossed with dressing, consume the salad within 24 hours to prevent sogginess.
- The dressing keeps well in the refrigerator for up to 1 month.
- Sumac can be substituted with lemon zest if unavailable.
- Pomegranate molasses is best sourced from Middle Eastern grocery stores or online; alternatively, reduce pomegranate juice to make your own.
- For a simpler version, pomegranate molasses can be left out or replaced with balsamic glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 263mg | 11% |
| Potassium | 435mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 9666IU | 193% |
| Vitamin C | 27mg | 30% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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