Lebanese Fattoush Salad
This post may contain affiliate links.
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.
Fattoush Lebanese 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:
(Scroll all the way down for full recipe and exact measurements)
- Lettuce: Romaine.
- Parsley: Fresh finely chopped.
- Tomatoes: Ripe tomatoes are best.
- 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.
How to Make Fattoush Salad:
Prepare the Fattoush Salad Dressing:
Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, 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 sometimes use my air fryer for this step.
- Let the pita chips cool down, while you chop the veggies.
Chop and assemble the 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 to stay crisp.
- Enjoy!
What do you serve with fattoush salad?
This Middle Eastern salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. Here are a few suggestions:
Pan Seared Salmon with Garlic Butter
Kibbeh Bil Sanieh-Baked Kibbeh
If you’ve tried this Lebanese Fattoush Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave a comment below! I would love to hear about your experience making it!
NEVER MISS A RECIPE! JOIN MY E-MAIL LIST HERE TO RECEIVE NEW RECIPES DELIVERED STRAIGHT TO YOUR INBOX AND FOLLOW MY INSTAGRAM PAGE 🙂
Fattoush Salad Recipe
Lebanese Fattoush Salad
Ingredients
Salad
- 1 large head romaine lettuce, chopped
- 2- 3 ripe tomato, cut into bite size pieces
- 2-3 Persian cucumbers quartered
- 5 radishes, diced
- ¼ fresh mint- chopped
- ¼ cup fresh parsley- chopped
Dressing
- 3 tablespoon olive oil
- 1 tablespoon sumac
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
Fried Pita Bread
- 2 mini pita bread or 1 large doubled loaf- cut into squares
- 1 tablespoon olive oil
Instructions
Prepare the Fattoush Salad Dressing:
Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, 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 sometimes use my air fryer for this step.
- Let the pita chips cool down, while you chop the veggies.
Chop and assemble the 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 to stay crisp.
- Enjoy!
Recommended Products
The recommended products below are affiliate links to products I use and love!
