Lebanese Fattoush Salad
You know when you get that question, "What's your deserted island food?" One of my top answers is always fattoush. It's not only my favorite salad, it's one of my favorite dishes overall. Fattoush is a popular salad from the Levant region of the Middle East - originating from Lebanon. The ingredients for Lebanese Fattoush Salad are straightforward and the salad is fresh and vibrant. Perfect for the summer heat or any time of the year. It's so easy to make and so incredibly flavorful.
Ingredients:
- Lettuce - I have used romaine and iceberg in the past. You can use either one.
- Green Pepper - You can also add different types of sweet peppers, but green pepper is traditional.
- Cucumber - Persian cucumbers are the common variety used in Lebanese salads, but you can use whatever variety you have access to.
- Tomato - Typically use the large varieties
- Parsley - Use Italian Flat-leaf parsley for added brightness
- Radishes - Adds a bit of zesty spice
- Garlic - Adds a zing
- Mint - I used dried mint, but you can use fresh mint as well
- Sumac - Adds some tartness
- Olive Oil - The base of our dressing
- Salt - For seasoning
- Lemon Juice - Adds tartness and brightness
- Pomegranate Molasses (Optional) - We didn't grow up adding this to our fattoush, but it's a traditional ingredient in fattoush so feel free to add it in.
- Fried Pita - For our salad and garnish
How to make Lebanese Fattoush Salad:
- Start by washing and drying your veggies thoroughly. Next, chop your lettuce and place it in a large bowl.
- Chop the rest of your veggies and set them to the side.
- Add most of your veggies into the bowl with your lettuce, reserving some of each veggie for the top as garnish.
- Combine your dressing ingredients in a measuring cup and mix to combine.
- Pour the dressing into your salad bowl and crumble in half of your fried pita. Use two big spoons to toss the salad and mix thoroughly.
- On top, add the rest of your reserved veggies and fried pita. Serve immediately!
More Great Lebanese Recipes:
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Lebanese Fattoush Salad
Ingredients
Salad:
- 1 Romaine Lettuce chopped
- 4 Radishes diced small
- ½ Green Pepper diced small
- 3-4 Persian Cucumbers half moon slices
- 1 tomato diced small
- ½ cup Italian Flat-Leaf Parsley chopped
- 1 large piece fried pita bread
Dressing:
- 3 Garlic Cloves minced finely
- ½ cup Olive Oil
- 1 tablespoon Dried Mint you can also use fresh mint
- 1 tablespoon Sumac
- 1 medium-sized Lemon juiced
- ½ teaspoon Salt or to taste
- ½ teaspoon Pomegranate Molasses optional
Instructions
Salad Prep:
- Start by washing and drying your veggies thoroughly. Next, chop your lettuce and place it in a large bowl.
- Chop the rest of your veggies and set them to the side.
- Add most of your veggies into the bowl with your lettuce, reserving some of each veggie for the top as garnish.
Dressing:
- Combine your dressing ingredients in a measuring cup and mix to combine.
Final Assembly:
- Pour the dressing into your salad bowl and crumble in half of your fried pita. Use two big spoons to toss the salad and mix thoroughly.
- On top, add the rest of your reservedc veggies and fried pita. Serve immediately!
Video
Notes
- For the pita bread, you want to use the two-ply large pita bread you can find in your local Middle Eastern market. Fry it 1 piece until it's golden brown and then drain onto a paper towel. Once it's no longer warm or oily, you can use it in your recipe.
- I didn't use pomegranate molasses, but you have the option to add it into the dressing.
- Like most salads, fattoush is best served immediately. Though the flavor does get better as it sits, the lettuce will get a bit more soggy.
