Fattoush Salad Recipe
This fresh Fattoush Salad is loaded with crisp vegetables, herbs, pan-fried pita, and a tangy dressing for a flavorful Mediterranean side.
Ingredients
For the Salad:
- 4 tablespoons olive oil
- 2 pita bread, sliced in half widthwise and cut into 1” squares
- 1 teaspoon sumac
- 2 heads roughly chopped and rinsed romaine lettuce
- 1 bunch finely minced fresh parsley
- ½ cup finely minced fresh mint
- 4 Roma tomatoes cut into wedges
- 1 cup cherry tomatoes, sliced in half
- 6 sliced Persian cucumbers
- 1 seeded red bell pepper, cut into 1” squares
- 1 seeded green bell pepper, cut into 1” squares
- 4 to 6 thinly sliced radishes
- 1 bunch thinly sliced green onions
- salt and pepper to taste
For the Dressing:
- 1 finely minced garlic clove
- Juice of 1 lemon, about 2 to 2 ½ tablespoons
- 3 tablespoons red wine vinegar
- 2 tablespoons pomegranate molasses
- 2/3 cup olive oil
- salt and pepper to taste
Instructions
For the Salad:
- Add the olive oil to a large frying pan over low to medium heat.
- Place in the pita squares and fry for 6 to 8 minutes, stirring frequently, until browned and crisp on all sides.
- Finish by seasoning with sumac, salt, and pepper.
- Place on a paper towels to drain.
- In a large serving bowl place in the lettuce, mint, and parsley and toss to combine.
- Next, evenly sprinkle on the tomatoes, cucumbers, bell peppers, radishes, and green onions. Season with salt and pepper.
For the Dressing:
- Add everything to a medium-sized bowl except for the oil.
- Slowly drizzle in the oil while whisking to emulsify.
- Serve the dressing alongside or over top the Fattoush salad.
Notes
My biggest piece of advice is simple: after washing the fresh produce, dry everything thoroughly in a salad spinner or with paper towels before chopping. Any leftover moisture will bruise the herbs, make the romaine soggy, and water down that delicious sweet-and-tangy dressing.
Immediately drain the excess oil from the fried pitas, or else they’ll become soggy. I line a plate with paper towels while I’m waiting for the oil to preheat, to have it ready before the pitas are done.
Pomegranate molasses substitutes: A thick balsamic reduction works as a substitute, or you can make a DIY tangy-sweet syrup by simmering 1 cup of tart cherry or cranberry juice with 2 tablespoons of sugar until it reduces to a pourable glaze.
Assemble right before serving: I recommend keeping the dressing and fried pita on the side of the salad until it’s time to eat. Otherwise, the greens, chopped veggies, and crispy pita will become soggy.
Customize the salad with add-ins such as shredded carrots, thinly sliced purple cabbage, diced red onion, or a handful of pomegranate seeds. And beyond the parsley and mint, try adding fresh dill, cilantro, or basil.
Make-Ahead: I like to eat this salad as soon as it’s assembled. If my friends are coming over, I’ll prep the dressing, veggies, and pita 1 to 2 days in advance, then toss everything together before serving.
How to Store: Cover leftovers and refrigerate for up to 2 days. The dressing will wilt the greens and make the pita soggy, though, so try to eat it sooner rather than later. Freezing the leftovers is not recommended.
Nutrition
Calories: 330kcalCarbohydrates: 16gProtein: 2gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 94mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 1721IUVitamin C: 46mgCalcium: 29mgIron: 1mg