Lebanese Fattoush Salad
This is the quintessential salad that you’ll find at all Lebanese restaurants and it’s the quintessential salad that I grew up eating. Anytime my family is serving Lebanese food for dinner, we always include fattoush or Tabbouleh as an appetizer, along with hummus!
There are some creative variations of the Lebanese Fattoush Salad, but it’s always made with fresh vegetables like lettuce, cucumbers, tomatoes and radishes, always includes crispy pita bread (baked or fried), and always drenched in the infamous zesty dressing made with extra virgin olive oil, fresh lemon juice, sumac and pomegranate molasses. I actually make a big batch of the dressing and just drizzle it on any salad I make or even use it as a marinade for chicken kabobs.
It’s vegan, fresh and fabulous and one of my favorite salads of all time…duh!
- 1 large head of romaine lettuce, chopped
- 1 large vine-ripe tomato, diced
- 2-3 Persian cucumbers, quartered
- ½ a large green pepper, chopped
- 5 radishes, diced
- 2 green onions/scallions, chopped
- 2-3 Tbsp fresh chopped parsley
- 1 large pita bread, cut into squares, toasted
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp pomegranate molasses
- 2 garlic cloves, minced
- 1 tsp sumac
- ½ tsp mint, fresh or dried
- ½ tsp kosher salt
- Fresh cracked black pepper, to taste
- In a large bowl, whisk the salad dressing ingredients - olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, kosher salt and fresh cracked black pepper - until emulsified and well blended.
- Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
- Toast pita bread squares in the oven or toaster oven until golden brown, then add to the salad immediately before serving and toss again.
- Serve chilled or at room temperature.