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Large bowl of Lebanese Fattoush Salad on a marble background. Salad includes lettuce, tomatoes, parsley, cucumbers, green peppers, radishes, green onions and fried pita bread.
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5 from 37 votes

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
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 263kcal
Author Yumna Jawad

Ingredients

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

Dressing

  • 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

Instructions

  • 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.

Video

Notes

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.
  • 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.
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.

Nutrition

Serving: 1g | Calories: 263kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 2g | Sodium: 377mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1405IU | Vitamin C: 31.5mg | Calcium: 48mg | Iron: 1.2mg