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fattoush salad featured

Authentic Fattoush Salad Recipe

A refreshing Lebanese salad featuring crisp vegetables, fresh herbs, crispy pita bread, and a tangy sumac dressing that brings the flavors of the Middle East to your table.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6
Course: Vegetarian & Vegan Salads
Cuisine: Lebanese, Middle Eastern
Calories: 191.2
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pitas
  • 3 tablespoons extra virgin olive oil for frying pita
  • to taste Kosher salt
  • 2 teaspoons sumac, divided, plus more as needed
  • 1 Heart of Romaine lettuce, chopped
  • 1 English cucumber, cut in half, seeds scraped, then chopped
  • 5 Roma tomatoes, chopped
  • 5 green onions, both white and green parts, chopped
  • 5 radishes, stems removed, thinly sliced
  • 2 cups chopped fresh parsley leaves, stems removed
  • 1 cup chopped fresh mint leaves optional
  • 1 lemon, juiced (or 1 1/2 limes)
  • 1/3 cup extra virgin olive oil for dressing
  • 1 tablespoon pomegranate molasses optional
  • to taste Black pepper
  • 1 teaspoon sumac for dressing
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

Equipment

  • Large skillet
  • Mixing bowls
  • Sharp knife
  • Cutting board

Method
 

  1. Break pita into small pieces and fry in 3 tablespoons olive oil over medium heat until golden and crisp, tossing frequently.
  2. Transfer crispy pita to a paper-towel-lined plate and season with salt, pepper, and sumac.
  3. Combine lettuce, cucumber, tomatoes, green onions, radishes, parsley, and mint in a large bowl.
  4. Whisk together lemon juice, 1/3 cup olive oil, pomegranate molasses (if using), salt, pepper, sumac, cinnamon, and allspice.
  5. Pour dressing over vegetables and toss gently to coat.
  6. Add crispy pita just before serving, toss once more, and adjust seasoning with additional sumac if desired.

Notes

  • For best results, add the pita chips just before serving to maintain their crunch.
  • The dressing can be made up to 3 days ahead and stored in the refrigerator.
  • If you can't find sumac, substitute with lemon zest and a pinch of salt.
  • For a main dish, top with grilled chicken or other protein of choice.
  • Store components separately if preparing ahead of time.