Step into the vibrant world of Lebanese cuisine with Fattoush Salad – a staple that graces tables throughout the Middle East. Bursting with brightness and refreshing flavor, this salad features seasonal veggies and is crowned with crispy fried pita. It’s the perfect companion for shawarma, shish tawook, or beef kofta!
Table of Contents
- What Is Fattoush?
- What’s the Difference Between Tabbouleh and Fattoush?
- Components of This Fattoush Salad Recipe
- How to Make a Salad You’ll Look Forward to Eating
- Variations
- Tips for Success
- Common Questions About this Lebanese Fattoush Salad Recipe
- More Fabulous Salad Recipes
- Lebanese Fattoush Salad Recipe Recipe
What Is Fattoush?
Fattoush is a type of “bread salad” that is believed to have originated in Northern Lebanon where Lebanese farmers would fry leftover scraps of pita bread in olive oil. Then, they’d toss them together with any veggies they had on hand to create a meal.
As a result, there are endless variations of fattoush salad recipes. As long as you have the pita bread on top, it counts!
What’s the Difference Between Tabbouleh and Fattoush?
Tabbouleh and fattoush are both popular Middle Eastern salads, but they differ in their key ingredients and flavors. For example, tabbouleh is primarily made with finely chopped parsley, mint, tomatoes, and bulgur wheat and is dressed with olive oil and lemon juice.
Meanwhile, fattoush features a mix of crispy pita strips and veggies like cucumbers, tomatoes, radishes, and bell peppers tossed with a tangy dressing made with a combination of sumac and pomegranate molasses.
As a result, tabbouleh has a vibrant, herbaceous taste and a slightly grainy texture. On the other hand, fattoush has a distinctly zesty, slightly sweet taste.
What Are the Health Benefits of Fattoush?
Fattoush is loaded with vitamins, nutrients, fiber, and healthy fats. It has a healthy dose of carbs from the pita, too!
As a result, it’s full of health benefits and is a great addition to a well-balanced diet as it provides your body with lots of nutrients and keeps you full. For this reason, it is a common addition to our lineup of Ramadan recipes.
Components of This Fattoush Salad Recipe
This homemade fattoush salad recipe consists of three parts – the salad, pita chips, and dressing. Here’s the breakdown of everything you’ll need to create this crave-worthy salad:
Salad
- Tomatoes – Large tomatoes like Roma (what we use) and vine are the most common options, but feel free to use whatever you like best, and brush up on how to cut a tomato with ease.
- Shallots – Added for a sweet, tangy taste.
- Cucumbers – We recommend opting for Persian or English cucumbers as they have a sweeter flavor and a thinner skin than other varieties.
- Greens – We use a combination of sliced Romaine strips and a Romaine crunch mix.
- Radishes – Used to add a mild, zesty flavor and a crisp texture.
- Fresh Herbs – Parsley and mint are included for a vibrant, refreshing taste.
Pita Chips
- Pita Bread – Use regular pita bread or whole wheat pita to create crisp chips similar to croutons.
- Olive Oil – Used to coat the chips, helping them crisp up in the oven and allowing the seasonings to stick.
- Seasonings – Sumac, sea salt, and black pepper create a unique flavor that is savory, sour, and sweet all at once.
Dressing
- Olive Oil – This forms the base of the dressing, creating a rich base and providing lots of healthy fats.
- Lime Juice – Freshly squeezed lime juice is best, but bottled varieties can be used.
- Sumac – Included for a pop of flavor that ties the dressing in with the chips.
- Pomegranate Molasses – This can usually be found at your local ethnic store or online. Or, you can make your own homemade pomegranate molasses instead.
- Garlic Clove – Use fresh, whole cloves, and mince them yourself.
- Sea Salt – Add as little or as much as you like to enhance the flavor of the rest of the ingredients.
How to Make a Salad You’ll Look Forward to Eating
Who said salads had to be sad and boring? Not with this recipe! Our easy fattoush salad is a nutritious and delicious recipe you’ll come back to again and again.
- Make the Pita Chips. Preheat the oven before you begin. Then, toss the cubed pita bread with the oil and seasonings, and arrange the pieces in a single layer on a greased baking sheet. Bake until the chips are golden and crisp, stirring halfway through. Set them aside to cool.
- Prepare the Dressing. Add all the ingredients for the dressing to a bowl or jar, and stir or shake until smooth.
- Assemble the Fattoush Salad. Add all the veggies to a large bowl, and toss to combine. Drizzle the dressing on top, and toss again, coating the veggies evenly. Sprinkle the pita chips on top just before serving, and enjoy!
Variations
Embrace your creative spirit because when it comes to Fattoush salad, there’s no right or wrong way – it’s all about personal flair! Mix and match different ingredients, raid your kitchen for what’s on hand, and let your culinary imagination run wild. Here are a few of our faves:
- Cheese (feta or goat cheese)
- More Veggies (bell peppers, carrots, green onion, etc.)
- Chickpeas or roasted chickpeas
- Olives (Kalamata or green)
- Protein (grilled chicken, shrimp, beef kofta, etc.)
Tips for Success
- Use High-Quality Ingredients. Because this salad is so simple, the quality of the ingredients truly makes a big difference. Opt for fresh, seasonal veggies at the peak of their ripeness for the best taste and texture.
- Chop the Salad. This isn’t completely necessary, but we found that chopping the salad ingredients evenly allows you to fit all the ingredients in every satisfying bite.
- Skip the Storebought Pita Chips. Trust us. While delicious, they just won’t taste the same with this fattoush salad recipe.
Common Questions About this Lebanese Fattoush Salad Recipe
Fattoush is derived from the Arabic word “fatteh” which means crumbs.
If the salad ingredients have been combined, they should be eaten immediately or at the very least within 24 hours. However, if stored in separate airtight containers, the salad will last up to three days in the fridge, and the dressing can be stored for up to one week.
This Lebanese salad recipe pairs well with all your favorite protein sources like chicken, fish, and beef as well as vegetarian options, too. No matter what you pair it with, it’s sure to be a hit! However, some of our favorite ways to serve it with include Greek meatballs, one pot Greek spaghetti, and salmon burgers.
More Fabulous Salad Recipes
If you love this easy Lebanese fattoush salad recipe, you’re in for a treat with more mouthwatering salads below.
Lebanese Fattoush Salad Recipe
Ingredients
For the Baked Pita Chips:
- 2 8- inch-diameter pita breads cut into bite-size pieces (1 inch)
- 3 Tablespoons olive oil
- 1 teaspoon sumac
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
For the Dressing:
- 1/3 cup extra-virgin olive oil EVOO
- Juice of 1 medium lime about 3 tablespoons
- 1 tablespoon sumac
- 1 Tablespoon pomegranate molasses
- 1 clove garlic grated
- 1 teaspoon sea salt adjust to taste
For the Salad:
- 3 medium ripe roma tomatoes diced
- 4 Persian cucumbers diced (approximately 2 cups diced)
- 1 medium shallot thinly sliced
- 4 cups romaine lettuce sliced into 1-inch strips
- 2 cups romaine crunch greens using REVOL Greens mix
- 1/2 cup thinly sliced radishes
- 1.5 cups flat-leaf parsley leaves loosely packed, roughly chopped
- 1 cup fresh mint leaves rough chop
Instructions
Baked Pita Chips:
- Preheat the oven to 400 degrees F (200 degrees C).
- On a baking sheet, combine the cubed pita bread, olive oil, sumac, salt, and pepper.2 8- inch-diameter pita breads, 3 Tablespoons olive oil, 1 teaspoon sumac, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
- Toss until the bread is well coated in oil and seasoning.
- Spread the coated bread in a single layer for even baking.
- Bake in the preheated oven for 12-15 minutes, stirring halfway through to ensure even cooking.
- Set the pita chips aside to cool.
Dressing:
- In a salad jar shaker or mason jar, combine all the dressing ingredients.1/3 cup extra-virgin olive oil, Juice of 1 medium lime, 1 tablespoon sumac, 1 Tablespoon pomegranate molasses, 1 clove garlic, 1 teaspoon sea salt
- Shake vigorously until the dressing is well emulsified. Tip: This dressing can be prepared ahead of time and refrigerated until ready to use.
Assembling the Salad:
- In a large bowl, combine the diced tomatoes, diced Persian cucumbers, thinly sliced shallot, sliced radishes, sliced romaine lettuce, romaine crunch greens, parsley leaves, and fresh mint leaves.3 medium ripe roma tomatoes, 4 Persian cucumbers, 1 medium shallot, 4 cups romaine lettuce, 2 cups romaine crunch greens, 1/2 cup thinly sliced radishes, 1.5 cups flat-leaf parsley leaves, 1 cup fresh mint leaves
- Toss the salad ingredients together.
- Drizzle the prepared dressing over the salad and toss again to ensure even distribution.
- To serve, top the salad with the baked pita chips for a delightful crunch.
Equipment
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These ladies have the best recipes!!!
Thank you so much, Sandra! 😊
Xo,
Alia & Radwa