Lebanese Fattoush Salad
This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
Servings 6 servings
- 1 large head romaine lettuce chopped
- 1 large vine-ripe tomato diced
- 2-3 Persian cucumbers quartered
- ½ large green pepper chopped
- 5 radishes diced
- 2 green onions sliced
- ¼ cup fresh chopped parsley
Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.
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, it's est to enjoy within 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:
- Sumac can be found at specialty retailers in the spice section or on Amazon. If you can’t find it, substitute lemon zest for the closest taste.
- Pomegranate molasses can be tricky to find, but you'll have the best luck at Middle Eastern Grocery stores or on Amazon. You can also make your own by reducing down pomegranate juice (with or without sugar). You can leave it out of the recipe or substitute balsamic glaze.
Calories: 185kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 263mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9666IU | Vitamin C: 27mg | Calcium: 60mg | Iron: 2mg