Lebanese Fattoush Salad – RecipeTin Eats

Fattoush is a fresh Middle Eastern salad made with crispy toasted or fried pieces of pita bread jumbled with lettuce, cucumbers, tomatoes, radishes, and capsicum (bell peppers), tossed with a zesty lemon dressing. Serve with Lemon Garlic Chicken for a Lebanese feast at home!

When friends asked me what Fattoush is, I told them it’s the Lebanese version of Panzanella. Then they asked me what Panzanella was. So I stopped using that explanation and now I describe it as a fresh perky Lebanese salad Lebanese with tasty crunchy bits of crispy pita bread!😂

This is a good salad to have in your repertoire when you’re after a side salad for a Lebanese or Middle Eastern meal. I’m sharing it as the suggested accompaniment for a Lebanese Lemon Garlic Chicken dish that I also shared today.

What you need for Fattoush

Here’s what you need:

For the salad

Being a traditional Lebanese dish, there’s actually no strict rules for what goes in fattoush, though the combination shown below is popular and provides a great contrast of colours and textures.

• Lettuce – Cos/romaine lettuce is typical though I make this with iceberg lettuce too.

• Radish

• Tomatoes – cherry/grape tomatoes or chop large tomatoes

• Cucumber

• Red onion

• Mint and parsley – The mint in particular brings great fresh flavour into this salad, but I’d still make fattoush without either of these.

For the dressing

The dressing is quite tangy, which is the way it’s supposed to be. The special ingredient that makes this unique Lebanese rather than just another regular lemon dressing is Pomegranate Molasses.

• Pomegranate molasses – A tart, sweet syrup made from (wait for it…) pomegranate! Adds flavour, sweetness, tang and slightly thickens the dressing. Still worth making even without, just increase lemon juice slightly and add a touch of honey.

• Lemon juice

• Sumac – A lemony red spice powder used in Lebanese cooking. Still worth making without.

• Extra virgin olive oil – Use the good stuff!

• Garlic

• Salt

PITA BREAD OR LEBANESE BREAD – CRUNCHY CROUTONS!

Use Lebanese bread or pita bread (the thin type, not ready type). Cut into pieces then toast or fry until crunchy!

No video for today’s recipe because I’m posting it as a quick ‘n easy side to accompany today’s Lebanese Lemon Garlic Chicken.

Hope you enjoy! – Nagi x

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Lebanese Fattoush

Author: Nagi

Mains

lebanese, Middle Eastern

Servings5 – 6 people

Tap or hover to scale

A vibrant and refreshing Middle Eastern salad made with crispy pieces of toasted or fried pita bread that act as croutons, mixed with a variety of fresh vegetables such as lettuce, cucumbers, tomatoes, radishes, and capsicum (bell peppers) with a tangy lemon dressing including a touch of signature pomegranate dressing.Serve with Lebanese Lemon Garlic Chicken for a wonderful Lebanese feast at home!

Ingredients

Crispy pita bread “croutons”

Cook ModePrevent screen from sleeping

Instructions

Crispy pita bread “croutons”

• Preheat oven to 220°C/425°F (200°C fan-forced).

• Separate the pita bread into 2 thin sheets. Cut into 3cm / 1.2″ squares.

• Pile on a tray, drizzle with olive oil, toss, then sprinkle with the salt and toss again.

• Spread on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.

Salad:

• Dressing – Shake the dressing ingredients in a jar until well combined.

• Salad – Place the Salad ingredients in a large bowl. Drizzle over half the dressing, toss. Add most of the crispy pita chips, drizzle with remaining dressing and toss again.

• Serve – Transfer into a serving bowl, top with remaining crispy pita and serve immediately.

Recipe Notes:

Storage – Dressing salad doesn’t really keep well. It’s best to eat freshly made. To make ahead, the dressing can be made the day before and stored in the fridge. Crispy pita can be baked ahead, cooled then stored in an airtight container for 24 hours. Salad ingredients can be chopped ahead and kept in a container (don’t toss). Then assemble just prior to serving.
Inspired by various recipes found online including the Fattoush recipes by Zaatar and Zaytoun and the Guardian’s How to make the perfect fattoush.
 

Keywords: fattoush, lebanese side salad, Middle Eastern salad

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