Fattoush Salad

Course: Salad

Cuisine: Lebanese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 148kcal

Author: Platings and Pairings

This Lebanese-inspired fattoush salad tosses vibrant vegetables and homemade pita chips in a tangy-sweet dressing. Enjoy it as an ultra-refreshing side dish with your favorite Middle Eastern or Mediterranean meals!

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Ingredients

1 head romaine lettuce chopped into bite-sized pieces
1 cup cherry tomatoes halved
2-3 Persian cucumbers thinly sliced
1 bell pepper red, orange or yellow, chopped
5 radishes sliced
2 green onions sliced
¼ cup fresh parsley minced
¼ cup fresh mint minced

Dressing

3 Tablespoon olive oil
2 Tablespoon lemon juice
2 cloves garlic grated or minced
1 teaspoon sumac
1 teaspoon pomegranate molasses
1 teaspoon salt
Pepper to taste

Pita Chips

1 large pita bread cut into 1-inch pieces
1 Tablespoon olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400-degrees F.

Make the Dressing

Whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses, salt and pepper, until well combined. Set aside.

Bake the Pita Chips

Toss the pita bread with olive oil, salt and pepper. Then bake it at 400°F for 5-10 minutes (depending on the thickness of your pita chips) until golden and crisp.

Assemble

Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Notes

Storing

I recommend storing the salad and pita chips separately to prevent the bread from becoming soggy. To store, keep the salad in an airtight container in the fridge for 1 to 2 days and place the pita chips in an airtight container on the kitchen counter for up to 4 or 5 days.

Tips and tricks

Don’t add the dressing or pita chips until right before serving the salad. If the veggies and chips sit too long, they’ll become soggy.
Feel free to make the salad dressing 3 to 4 days in advance to save time. Keep it in a sealed jar in the refrigerator until it’s time to eat.
You can also chop the salad veggies and keep them in separate airtight containers in the fridge for 1 to 2 days before serving.
If you have time, let the salad rest for 5 to 10 minutes after assembly so the flavors can meld.

Variations

Add more veggies – Mix the traditional fattoush veggies with your favorites, like thinly sliced carrots, radicchio, spinach, or chopped kale.
Mediterranean mix-ins – Enhance the fresh Mediterranean flavors with kalamata olives, crumbled feta cheese, marinated artichokes, pine nuts, or even pomegranate seeds.
Boost the protein – Add grilled chicken, sliced lamb, chickpeas, white beans, avocado, quinoa, or falafel to turn this salad into a main dish!
Gluten-free pita chips – Fattoush salad isn’t traditionally gluten-free because of the toasted pita bread, but you can easily make it gluten-free by making the chips with gluten-free pita bread or swapping them for gluten-free croutons.

Nutrition