Lebanese Fattoush Salad Recipe
Lebanese Fattoush Salad is a vibrant and refreshing Middle Eastern dish featuring crisp romaine lettuce, fresh cucumbers, cherry tomatoes, radishes, and herbs, all tossed with a tangy pomegranate molasses dressing. Served with oven-baked crispy pita bread croutons, this salad offers a delightful combination of textures and zesty flavors, perfect for a light lunch or a side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Lebanese
- Diet: Vegetarian
Ingredients
Scale
Crispy pita bread “croutons”
- 2 pita bread or 1 Lebanese bread
- 2 tbsp olive oil
- 1/4 tsp cooking salt or 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 or kosher salt
Instructions
- Prepare crispy pita bread croutons: Preheat your oven to 220°C (425°F), or 200°C if using fan-forced. Separate each pita bread into two thin sheets and cut into 3 cm (1.2 inch) squares. Place the squares on a baking tray, drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread the pita pieces in a single layer on the tray and bake for about 5 minutes or until they turn crispy and golden. Remove from the oven and allow to cool on the tray.
- Make the dressing: In a jar or small bowl, combine the extra virgin olive oil, lemon juice, pomegranate molasses, grated garlic, sumac, and salt. Shake or whisk vigorously until all ingredients are well combined and emulsified.
- Assemble the salad: In a large mixing bowl, add the chopped cos/romaine lettuce, sliced cucumbers, halved cherry tomatoes, thinly sliced red onion, sliced radishes, mint leaves, and chopped parsley. Drizzle half of the dressing over the salad and toss gently to coat all the ingredients evenly.
- Add croutons and finish salad: Add most of the cooled crispy pita croutons into the salad, drizzle with the remaining dressing, and toss again gently to mix. Transfer the salad to a serving bowl, top with the remaining crispy pita croutons for extra crunch, and serve immediately.
Notes
- Storage: The dressed salad does not keep well and is best enjoyed fresh.
- You can prepare the dressing a day ahead and store it in the refrigerator to enhance flavors.
- The crispy pita croutons can be baked in advance, cooled completely, and stored in an airtight container for up to 24 hours.
- Chop salad ingredients ahead of time and keep them in a container separately without tossing until ready to serve.
- Sumac is traditional and enhances the flavor but can be omitted if unavailable.
- For a gluten-free version, substitute pita bread with gluten-free crackers or omit the croutons.
Keywords: Lebanese Fattoush Salad, Middle Eastern Salad, Pita Croutons, Pomegranate Molasses Dressing, Fresh Vegetable Salad, Vegetarian Salad
Find it online: https://dinewithdylan.com/lebanese-fattoush-salad-recipe/
