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–+ servings
A salad with tomatoes, lettuce and other vegetables
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5 from 4 votes

Lebanese Fattoush Salad

This traditional Lebanese Salad "Fattoush" is a colorful Mediterranean dish made with fresh vegetables, tangy lemon dressing, and crisp pita croutons.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Diet: Halal, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 173kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Sharp knife
  • 1 measuring spoons
  • 1 large baking sheet
  • 1 peeler

Ingredients

For the Dressing

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 clove garlic (finely chopped)
  • 1 teaspoon dried mint
  • ½ teaspoon sumac
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Vegetables

  • 1 head baby gem lettuce (roughly sliced)
  • 3 Persian or Turkish cucumber (sliced)
  • 10 cherry tomatoes (cut in halves)
  • 1 Turkish green pepper or ½ green bell pepper (sliced)
  • 8 small radishes (thinly sliced)
  • 1 small red onion (thinly sliced)
  • 10 fresh mint leaves (finely shredded)

For the Garnish

  • ½ teaspoon sumac
  • ½ teaspoon dried mint
  • 1 pita bread (cut in small pieces)
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

Prepare the Fattoush Dressing

  • Grate or finely chop the garlic and place it in a bowl.
  • Add the rest of the dressing ingredients to the bowl and whisk them until combined.
  • You can also use a mason jar to make your salad dressing. Simply put everything in a jar, close the lid tightly and give it a good shake until all combined.

Make the Pita Chips

  • Cut the pita bread into bite-sized dice or triangles.
  • Toss them with a tablespoon of olive oil and place them on a baking sheet.
  • Broil in the oven for a few minutes, or until browned and crispy. Alternatively, you can fry them in a pan or you can use your air fryer to make pita chips.

Prepare the Vegetables

  • Wash, dry, and then roughly chop the lettuce leaves.
  • Cut the cherry tomatoes in halves. If using large tomatoes, cut them into bite-sized cubes. You can deseed the tomatoes if you don't want your salad too juicy.
  • Slice the cucumbers and peppers, peel and deseed the cucumbers if using large cucumbers.
  • Chiffonade the fresh mint leaves to avoid them getting dark.
  • Finely slice the radish and red onions. Alternatively, you can cut the radishes into quarters and dice the red onion.

Build Your Fattoush Salad

  • Place the lettuce, chopped vegetables, and mint leaves into a large mixing bowl.
  • Pour on the salad dressing and sprinkle on the ½ teaspoon of sumac along with ½ teaspoon of dried mint and half of the pita chips.
  • Mix them gently until they are all combined and garnish them with the rest of the pita chips just before serving your salad.

Notes

  • Fattoush Salad is a perfect way to use up leftover pita bread hanging around.
  • If you don't want your salad overly juicy, scoop the seeds out of your tomatoes before adding them to the salad.
  • You can prepare the dressing up to two weeks in advance and keep it refrigerated in an airtight container or jar until needed.
  • If you find the taste of raw onion too strong, soak the chopped onion in ice water for 10-15 minutes before adding it to the Fattoush Salad.
  • Make this vegan salad gluten-free by substituting regular pita bread with a gluten-free version.
  • As with any fresh salad, use the best and freshest ingredients you can possibly get. Always use extra virgin olive oil and freshly squeezed lemon juice for the dressing.
  • If using large cucumbers, make sure to peel and remove the seeds before adding them to the salad.

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 389mg | Potassium: 686mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14121IU | Vitamin C: 46mg | Calcium: 97mg | Iron: 3mg