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a serving bowl of salad topped with fried pita chips, viewed from overhead.
5 from 14 votes

Fattoush Salad

Lebanese Fattoush Salad is a Middle Eastern favorite, and easy to make at home with fresh veggies, fried pita, and the best homemade dressing.
Author Diana
Servings 6 Servings
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes

Ingredients

For the dressing

  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pomegranate molasses optional
  • 1 teaspoon sumac
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the pita croutons

  • ¼ cup (60 ml) vegetable oil
  • 2 medium pita breads cut into 1-inch pieces
  • ¼ teaspoon salt

For the salad:

  • 1 head romaine heart lettuce chopped or torn
  • ½ cup fresh parsley packed, roughly chopped
  • ½ cup fresh mint leaves packed, roughly chopped
  • 2 medium vine ripe tomatoes cut into ½ inch pieces
  • 1 English cucumber or 3 Persian cucumbers, cut into ½ inch pieces
  • 1 green bell pepper cut into ½ inch pieces
  • ½ cup radishes thinly sliced
  • ½ yellow onion diced
  • 3 green onions sliced

Instructions

  • To make the dressing: In a bowl or a small jar combine the olive oil with fresh lemon juice, pomegranate molasses, sumac, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified.
  • To make the pita croutons: Heat oil in a saucepan, or a medium skillet (if you want to check the temp, it must be around 350°F/180°C). Add the pita bread, and cook for 1-2 minutes until crispy and the desired color is reached (keep in mind that they will get a bit darker once removed from the oil). Remove the bread from the oil onto a plate lined with paper towels to drain.
  • To make the salad: In a large bowl, combine lettuce with tomatoes, cucumber, bell pepper, radishes, diced onion, and green onions. Add the dressing and gently toss to combine, then top with fried pita croutons (right before serving).

Video

Notes

  • It’s important to wash and dry all of the veggies well before mixing up your salad. I suggest using a salad spinner for this step.
  • To make the very best fattoush salad, be sure to use the very best, freshest ingredients that you can find. This includes using fresh herbs, freshly squeezed lemon juice, and good quality olive oil.
  • Feel free to include other vegetables in your version of fattoush. This is a great recipe to use up extra garden veggies or farmer's market finds like cabbage, red bell peppers, micro greens, or carrots.
  • Serving Tips: There are a few different ways to serve this salad. The crunchy pita pieces can be tossed in with the dressing so that they are well-incorporated, or added as a topping, or served on the side. Either way is fine!
  • To bake the pita instead of frying it: Toss pita pieces in olive oil, and bake on a sheet pan in a preheated oven at 350°F/180°C for about 7 minutes, flipping every 2-3 minutes, or until you get the desired color. The exact baking time will depend on the thickness of the bread.
  • Storage Tips: Fattoush salad is best enjoyed fresh! If you haven't yet tossed the salad with the dressing, you can store it in the refrigerator for up to 3 or 4 days. With the dressing, it's best enjoyed within 24 hours.
  • You can make pita croutons ahead of time. They will keep in an airtight container at room temperature for up to 3 days.
  • The salad dressing can be stored in the fridge for up to 1 month.

Nutrition

Calories: 184kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 593mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10197IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 2mg