This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
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!
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.
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.
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!
Storage: 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.
Sourcing and Substitutes: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 4 servings.