Go Back
–+ servings
Lebanese Fattoush Salad served in a ceramic bowl
Print Recipe
5 from 6 votes

Fattoush Salad

Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, ripe tomatoes, toasted bites of pita bread, and a tangy sumac dressing! A perfect way to use leftover pita bread (ideally homemade pita bread!), this Middle Eastern salad comes together in minutes. A delicious appetizer or side and hearty enough to be a meal on its own.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Keyword: easy, side salad, summer, vegetarian
Servings: 4 people
Author: Marissa Stevens

Ingredients

For Crispy Pita Bites

For Dressing:

  • 1 clove garlic minced
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 tablespoon honey or pomegranate molasses (see recipe note)
  • 1 teaspoon sumac
  • 1/2 teaspoon kosher salt or more
  • freshly ground black pepper to taste
  • 1/3 cup extra virgin olive oil

For Salad:

  • 1 head romaine lettuce torn into bite size pieces
  • 1 pint cherry tomatoes halved
  • 1 English cucumber or 3 or 4 Persian cucumbers, halved and thinly sliced
  • 1/2 medium red onion thinly sliced and separated in to 1/2 circles
  • 1/2 cup fresh mint leaves torn into small pieces

Instructions

  • Preheat oven to 350°F.
  • Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until pita pieces are crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
  • Meanwhile, make dressing. In a small bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
  • Combine all salad ingredients in a large bowl and toss gently to combine.
  • Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!

Video

Notes

  1. For a vegan version of this vegetarian salad, use pomegranate molasses instead of honey.

Nutrition

Calories: 438kcal | Carbohydrates: 34g | Protein: 6g | Fat: 32g | Saturated Fat: 4g | Sodium: 470mg | Potassium: 831mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14525IU | Vitamin C: 41.7mg | Calcium: 114mg | Iron: 3.4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code