Do you want a refreshing, light and tasty salad that you can enjoy during the summer heat? You won’t be disappointed if you try our fattoush recipe. Enjoy the delicious flavour and texture of this Levant favourite salad dish.
Fattoush Salad Recipe
This salad is perfectly balanced with its crunchy, green and refreshing flavours. Serve this Levant-inspired classic on the patio, then serve it to your guests and friends.
What is Fattoush Salad?
Traditional Fattoush salad is made from fried flatbread, pita or bread and then tossed with different greens, depending on where it’s from.
Fattoush salad, a staple of the Levant, is especially popular in Lebanese food. There are many variations of this dish in the cuisines of the region. It has even made its way to the shores of Greek islands and Greek cuisine.
Ingredients
First, prepare the following ingredients to make our Lebanese-inspired Fattoush Salad:
Romaine Lettuce* chopped – 2 cups
Cucumber chopped – 2 cups
Tomatoes** – 20 baby plum tomatoes
Green Pepper – 1/2 green bell pepper
Radishes 7 small radishes
Green Onions 2 small green onions
Fresh Parsley – A few pieces of parsley
Fresh Mint 2 sprigs
* You can also substitute romaine lettuce with baby gem lettuce.
** Please note: You can use any flavorful tomato you like, whether they are Roma tomatoes or cherry tomatoes.
The following ingredients are required for the salad dressing:
Olive Oil 4 tbsp
Lemon Juice 2 tbsp
Pomegranate Molasses – 3 tbsp
Sumac 1 tsp
Salt – 1 tsp
Pita chips are also required for the fatoush-style salad.
Pita chips 2 pita bread are needed to make pita chips
Pita chips can be purchased or made at home. You can make your pita chips by making 2 small pieces of pita bread and then drizzling 1 tbsp olive oil on each one. Add 1/2 tsp Maldon salt to the top. Bake for 7 minutes at 200°C (390°F)
Step-by-Step Instructions
It’s easy to make a salad once you have all the ingredients.
Step 1 Chop the romaine lettuce and cucumber. The radishes can be cut or diced. Chop the baby plum tomatoes and cut the green onions. Mix all ingredients in a large bowl.
Step 2 Combine the olive oil, lemon zest, pomegranate Molasses, sumac and salt in a small bowl. Use a whisk to mix the dressing. Mix everything in a bowl.
Step 3 Add the pita chips before serving to ensure they don’t go soggy. Make your pita chips by cutting up two small pieces of pita bread. Drizzle with 1 tbsp olive oil and top with 1/2 teaspoon Maldon salt. Bake in the oven for 7 minutes at 200°C (390°F).
It’s that easy! You can either plate it yourself or take the bowl to the table and allow everyone to spoon as much of the classic salad as they like onto their plates.
This salad is simply divine. The radish, lettuce, and fried pita give this salad a crunch. The tomatoes add a firm yet delicious bite. Each mouthful is coated with oily goodness in a thin, crispy coating.
Fattoush salad has plenty of greens, vegetables, and fried bread. It is light and refreshing but full of nutrients, creating a filling and satisfying salad.
Fattoush salad is the Levant living at its best. It’s delicious, easy to make, and refreshing. This classic salad is great for entertaining, as well as for eating alone.
Ingredients
2 cups chopped romaine lettuce
2 cups chopped cucumbers
20 baby plum tomatoes
1/2 green bell pepper
7 small radishes
2 small green onions
A few fresh leaves of parsley
2 sprigs of fresh mint
4 tablespoons olive oil
2 tablespoons of fresh lemon juice
3 tablespoons pomegranate Molasses
1 teaspoon sumac
1 teaspoon salt
To make your pita chips, you will need 4 oz of pita chips.
Instructions
Chop the romaine lettuce and cucumber. The radishes can be cut or diced. Chop the baby plum tomatoes and cut the green onions. Mix all ingredients in a large bowl.
In a small bowl, combine the olive oil, lemon juice, and pomegranate molasses. Add the sumac to the salad bowl. Mix everything well.
Add them before serving to ensure the pita chips don’t become soggy. Make your pita chips by cutting up two small pieces of pita bread. Drizzle with 1 tbsp olive oil and top with 1/2 teaspoon Maldon salt. Bake in the oven for 7 minutes at 200°C (390°F).
It’s that easy! You can either plate it yourself or take the bowl to the table and allow everyone to spoon as much of the classic salad as they like onto their plates.
