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Lebanese Fattoush Salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac spice gives Fattoush its distinctly awesome flavor.
Lebanese Fattoush Salad
There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.
WHAT IS FATTOUSH?
Fattoush translates to “crumbled bread” in Arabic and this Lebanese salad is topped with crispy crumbled pita chips which I’m assuming where the name came from. Pita bread is typically deep fried in Lebanese Fattoush, I enjoy mine toasted, baked or air fried just as much.
Ingredients to Make Lebanese Fattoush Salad:
(Scroll all the way down for full recipe and exact measurements)
- Lettuce: Romaine.
- Parsley: Fresh finely chopped.
- Tomatoes: You need to use the absolute best quality tomatoes you can find.
- Onions: I use white sweet onions, but green onions is also a great addition. You can mix a little of each.
- Cucumbers: Any cucumbers work, but Persian mini cucumbers are my favorite.
- Radishes: For extra crunch and flavor.
- Pita Bread: Try to use the thick pita bread if available and toast in oven or air fryer.
- Fattoush salad dressing: is a combination of sumac spice, olive oil, salt, balsamic vinegar, apple cider vinegar and a dash of pomegranate molasses (if available).
How to Make Fattoush Salad:
Prepare the Fattoush Salad Dressing:
Whisk together the sumac, salt, balsamic vinegar, apple cider vinegar, olive oil, and pomegranate molasses, whisking continuously until emulsified. Set aside.
Toast the pita bread:
- Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I toasted mine in the air fryer at 400 F for 5 minutes, shaking half way through.
- Let the pita chips cool down, while you chop the veggies.
Chop and assemble the Lebanese salad:
- Chop all your veggies into bite size pieces.
- Add all the chopped ingredients to a large bowl.
- Pour the dressing on top.
- Toss everything to combine well.
- Add toasted pita bread just before serving to stay crisp.
Tips for Making the Best Lebanese Fattoush Salad:
- Prep lettuce: Wash the lettuce leaves and use a salad spinner to dry. If you don’t have one, use paper towels or linen towels. Drying lettuce is super important for a crispy salad!
- Any type of cucumber is fine for this fattoush recipe as long as you remove the seeds before slicing. I’ve made this salad with standard waxed cucumbers, English cucumbers and little Persian cucumbers (my favorite) and it comes out great every time. If you’re using the waxy type of cucumber, you may want to peel them first.
- Use the best quality extra virgin olive oil you can afford, for the best flavor!
- Traditionally, pita bread is deep fried for fattoush salad, however the best and healthier alternative is to use an air fryer.
- Keep the toasted pita bread on the side and toss right before serving, so it stays crisp and crunchy.
Can you Make Fattoush 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, it’s best to be served right away, since the pita chips will soggy and the lettuce won’t be crisp after that. The dressing will keep well for up to 1 month in the fridge.