Can you make the salad ahead of time?

If you haven't tossed the salad yet, you can store it in an airtight container for up to 4 days in the fridge. However, if you have already mixed the salad with the dressing, it's best to consume it within 24 hours since it will become soggy over time. The dressing, on the other hand, can be stored separately in the fridge for up to 1 month.

Can you bake the bread instead of frying it?

Toss the pita bread, olive oil, and pepper in a baking dish and bake at 425°F for 5-10 minutes, depending on the thickness of the pita bread you use. This will make the bread crispy and golden, without the added oil from frying.

u003cstrongu003eWhat to serve with Fattoush salad?u003c/strongu003e

Fattoush salad pairs well with a variety of Mediterranean and Middle Eastern dishes, such as u003ca href=u0022https://chefjar.com/pine-nut-hummus/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eHummusu003c/au003e, u003ca href=u0022https://chefjar.com/baba-ganoush/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eBaba Ganoushu003c/au003e, u003ca href=u0022https://chefjar.com/cauliflower-tabbouleh/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eTabboulehu003c/au003e, grilled meats or fish, and u003ca href=u0022https://chefjar.com/baked-falafel/u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eFalafelu003c/au003e. It also makes a great side dish for a barbecue or potluck. Additionally, you can serve it with some warm pita bread on the side to complete the meal.

Fattoush Salad Recipe

Name: Fattoush Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Arabic
Ingredients: 1 large head romaine lettuce, chopped; 2 large vine-ripe tomato, cut into 1/4-inch dice; 2-3 cucumbers, cut into 1/4-inch dice; 5 radishes, cut into 1/4-inch dice; 2 green onions, thinly chopped; 1/3 cup fresh chopped parsley; 1/4 cup fresh chopped mint leaves; 2 teaspoons sumac or more to taste, to garnish; Pita bread chips, as needed ( or cut 1 large double ply pita bread into triangles and fry in 3 tablespoons olive oil)*; 2 tablespoons lemon juice or white vinegar; 2 garlic cloves, grated or knife minced; 3 tablespoons pomegranate molasses; ½ teaspoon dried mint; ½ teaspoon salt; Coarsely ground black pepper, to taste; 2 tablespoons olive oil

Description

Looking for a healthy and tasty salad recipe? Try our Fattoush Salad! It's packed with fresh greens, veggies, herbs, and crispy pita chips, all tossed in a zesty lemon dressing. Perfect for a refreshing and satisfying meal!

Ingredients

Scale

1 large head romaine lettuce, chopped
2 large vine-ripe tomato, cut into 1/4-inch dice
2-3 cucumbers, cut into 1/4-inch dice
5 radishes, cut into 1/4-inch dice
2 green onions, thinly chopped
1/3 cup fresh chopped parsley
1/4 cup fresh chopped mint leaves
2 teaspoons sumac or more to taste, to garnish
Pita bread chips, as needed ( or cut 1 large double ply pita bread into triangles and fry in 3 tablespoons olive oil)*

Fattoush Salad Dressing

2 tablespoons lemon juice or white vinegar
2 garlic cloves, grated or knife minced
3 tablespoons pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Coarsely ground black pepper, to taste
2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Make the dressing: Whisk together lemon juice, garlic, pomegranate molasses, dried mint, salt, and pepper. While whisking continuously, slowly add olive oil until the mixture is emulsified. Set the dressing aside.
Fattoush Salad: Add lettuce, tomatoes, cucumbers, radishes, green onions, mint and parsley to a large serving bowl. Pour the dressing over the salad and toss to combine. Just before serving, garnish with sumac and add the pita bread chips to the salad. Drizzle with pomegranate molasses if desired.

Notes

Homemade pita bread chips: Heat olive oil in a large skillet over medium heat. Add the pita bread and cook, stirring frequently, for about 5-7 minutes until the pita bread turns crispy and golden in color.

Storage: If the salad has not been tossed, you can store in an airtight container for up to 4 days. However, if it has already been tossed, it's best to consume it within 24 hours as it may become soggy after that. The dressing can be refrigerated and will keep well for up to 1 month.

Sumac: You can get it at specialty retailers in the spice section or on Amazon. If you can’t find it, use lemon zest.

Pomegranate molasses: Check Middle Eastern grocery stores or get it on Amazon. Alternatively, you can make your own by reducing pomegranate juice (with or without sugar). If you can't find it or make it, you can either leave it out of the recipe or substitute it with balsamic glaze.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Salads
Cuisine: Arabic

Nutrition

Calories: 261 kcal
Sugar: 4 g
Sodium: 376 mg
Fat: 21 g
Saturated Fat: 2 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 5 g