Lebanese Fattoush salad

Lebanese Fattoush salad
Refreshing and Healthy Dish

Lebanese Fattoush salad is a refreshing and healthy dish that is popular in Middle Eastern cuisine. This colourful salad is made with a variety of fresh vegetables and herbs, such as tomatoes, cucumbers, radishes, romaine lettuce, and parsley. It is then topped with a generous amount of crispy pita chips and a zesty dressing made with lemon juice, olive oil, and sumac.

Making the Fattoush Salad

The vegetables used in Fattoush salad are diced into small pieces, making it easy to eat with a fork and ensuring that each bite is packed with flavour. The pita chips, which are typically made by frying or baking small pieces of pita bread until crispy, add a satisfying crunch to the dish. The dressing, which is often made with a combination of lemon juice, olive oil, and sumac (a Middle Eastern spice with a tangy, lemony flavor), gives the salad a bright and fresh taste.

A Healthy and Nutritious Meal

Fattoush salad is a great option for those who are looking for a healthy and nutritious meal. It is low in calories and high in fiber, making it a great choice for anyone who is trying to maintain a healthy diet. The salad is also vegan and can be made gluten-free by using gluten-free pita chips.

Easy to Prepare

In addition to being delicious and healthy, Fattoush salad is also easy to prepare. It can be made in just a few minutes with simple ingredients that are readily available at most grocery stores. Whether you are looking for a light lunch or a side dish to serve with dinner, Fattoush salad is a great choice that is sure to please.

How to Make the Lebanese Fattoush salad

2 loaves pita bread                                                                                                                                                Extra virgin olive oil                                                                                                                                          Kosher salt                                                                                                                                                    2 tsp sumac, divided, more as needed                                                                                                        1 heart of Romaine lettuce, chopped                                                                                                          1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons                  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)                                                                                                   Vinaigrette/Dressing                                                                                                                                         Juice of 1 lemon or 1 ½ limes                                                                                                                    ⅓ cup extra virgin olive oil                                                                                                                              1 to 2 tablespoons pomegranate molasses, optional                                                                                    Salt and pepper                                                                                                                                             1 tsp sumac                                                                                                                                                       ¼ tsp ground cinnamon                                                                                                                                       scant ¼ tsp ground allspice


Break the pita bread into small bite-size pieces. Heat 3 tablespoons of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with a paper towel to drain.  Season with salt, pepper, and sumac.

In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, and green onions with the sliced radish and parsley.

To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper, and spices.

Pour and toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Variations: fattoush salad dressing often includes pomegranate molasses. If that’s available to you, add 1 to 2 teaspoons to the dressing, it does make it extra special.  For the salad, you can also add more herbs or other greens such as arugula (not traditional to fattoush but wonderful!)

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