This Lebanese Fattoush Salad 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 this fattoush recipe or tabbouleh as an appetizer, along with hummus!
What is Fattoush?
Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. My family also likes to add green peppers, green onions and parsley.
So, in Arabic, the word “fattoush” is derived from “fatteh” which literally means “crumbs.” As you can imagine, this Fattoush Salad is basically a hodgepodge of pita bread that’s been seasoned then fried (or toasted) in addition to other vegetables that are in season. For that reason, there’s no rules when it comes to the vegetables you use in Fattoush! It’s a great base recipe that you can build upon and dress up how you’d like.
There are some creative variations of the Fattoush recipe, but to me what makes it come together is good pita bread and drenching it in the 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.
How to Prepare the Pita Bread
Since this fattoush salad is essentially fried bread salad, I think this is the most important part of the recipe. So pay close attention…
Start by cutting up thin Arabic pita bread into triangles. It’s best to use fresh bread and not store-bought pita bread.
In a large pan, heat up high quality extra virgin olive oil, then add the cut up pita, kosher salt, freshly ground black pepper and give the pan a good toss. It’s very plainly seasoned, but the olive oil and light frying on the stovetop is what gives it that ummphh factor! I can just eat this pita alone all day.
If you prefer to bake the pita bread, you can toss the bread, olive oil, salt and pepper in a baking dish and bake at 425° for 5-10 minutes, depending on the thickness of the pita bread you use.
For best results, add the fried pita bread after tossing the salad, right before serving. I also like leaving it on the side when serving to a crowd in case anyone is avoiding carbs and just wants the salad.
When you’re ready to serve the fattoush salad, give it all a toss, add the pita bread on top and enjoy.
This fattoush recipe is vegan, fresh and fabulous and one of my favorite salads of all time…I think that’s probably not a surprise to you guys after all.
Top tips to make Lebanese fattoush salad
- Use the freshest ingredients possible for the best salad, and organic if possible.
- Add the dressing just before serving so that the pita doesn’t get soggy.
- The salad is easily doubled if you are serving more people.
Frequently asked questions
Can you make the salad ahead of time?
If the salad has not been tossed, you can store it in an airtight container for up to 4 days. If it has been tossed, I would only recommend storing it for 24 hours since it will be soggy after that. The dressing will keep well for up to 1 month in the fridge.
What do you serve with fattoush salad?
This Arabic salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. It makes a great salad to serve at cook outs. Try it with:
More Mediterranean salads:
- Mediterranean Pasta Salad
- Kale Tabbouleh
- Caprese Pasta Salad
- Lebanese Tabbouleh Salad
- Tomato Avocado Cucumber Salad
If you’ve tried this healthy-ish feel good Lebanese Fattoush Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Lebanese Fattoush Salad
- 1 large double ply pita bread cut into triangles
- 3 tablespoon olive oil
- Kosher salt to taste
- Freshly cracked pepper to taste
- 1 large head of romaine lettuce chopped
- 1 large vine-ripe tomato diced
- 2-3 Persian cucumbers quartered
- 1/2 a large green pepper chopped
- 5 radishes diced
- 2 green onions/scallions chopped
- 1/4 cup fresh chopped parsley
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 garlic cloves pressed or grated
- 1 teaspoon sumac substitute grated lemon zest
- 1 teaspoon pomegranate molasses substitute balsamic glaze
- 1/2 teaspoon mint fresh or dried
- 1/2 teaspoon kosher salt
- Fresh cracked black pepper to taste
- In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers.
- Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
- In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is 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.
- Add the fried pita bread to the salad immediately before serving and gently toss again.
- Serve chilled or at room temperature.
- Sumac can be found at specialty retailers in the spice section. If you can’t find it, substitute lemon zest for the closest taste.
- Pomegranate molasses can be tricky to find. I buy mine at a Middle Eastern Grocery store but it’s also available on Amazon. You can also make your own by reducing down pomegranate juice (with our without sugar). You can leave it out of the recipe or substitute balsamic glaze.