Fattoush Salad Recipe

Fattoush salad in a large grey bowl with pita bread chips and pomegranate molasses, served with two forks on the side.

Fattoush Salad Recipe

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!

Prep Time15

Cook Time0

Total Time15

Course: Salads

Cuisine: Arabic

Keyword: Arabic salad, fattoush, salads

Servings:

Author: Tatiana

Ingredients

1 large head romaine lettuce chopped
2 large vine-ripe tomatoes cut into 1/4-inch dice
2 cucumbers cut into 1/4-inch dice
5 radishes cut into 1/4-inch dice
2 green onions thinly chopped
⅓ cup fresh parsley chopped
¼ cup fresh mint leaves chopped
2 teaspoons sumac plus more to taste
1 cup Pita bread chips to make homemade pita chips, cut 1 large double-layer pita bread into triangles and fry in 3 tablespoons olive oil until golden and crisp.

Fattoush Salad Dressing

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

Instructions

Make the dressing: Whisk together the lemon juice (or white vinegar), 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 chips: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the pita triangles and cook, stirring often, for 5–7 minutes, or until crispy and golden. Transfer to a paper towel-lined plate to cool.

Storage: For the freshest salad, store the dressing, vegetables, and pita chips separately. The chopped vegetables will keep in an airtight container in the refrigerator for up to 4 days. Once dressed, the salad is best enjoyed within 24 hours, as the pita chips will soften. The dressing can be refrigerated for up to 1 month.

Sumac: Sumac gives fattoush its signature tangy flavor. You'll find it in the spice aisle of many grocery stores, at Middle Eastern markets, or online. If you can't find it, use a little grated lemon zest for a similar citrusy flavor.

Pomegranate molasses: This sweet-tart syrup is available at Middle Eastern grocery stores, many larger supermarkets, or online. If you don't have any, you can make your own by simmering pomegranate juice until thickened. As a substitute, use balsamic glaze, or simply leave it out if needed.

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