When the sun is shining and the fresh produce is bursting at the market, nothing beats the vibrant flavors of a Lebanese Fattoush Salad. Picture it: a sea of crisp romaine lettuce mingling with succulent cherry tomatoes and crunchy cucumbers, all brought together for a wonderful explosion of textures. I first encountered this delightful dish at a family gathering, where the communal spirit added to its charm—everyone eagerly reaching for more.
With fragrant mint leaves and the tang of pomegranate molasses dancing on your palate, this salad is a refreshing escape from the mundane. And the best part? It’s incredibly simple to whip up! Whether you’re looking to impress guests or just want a wholesome meal at home, this dish won’t fail to satisfy your cravings for something homemade and healthy. Let’s dive into this easy-to-follow recipe and elevate your salad game in no time!
Why will you love this Lebanese Fattoush Salad?
Vibrant flavors come alive in every bite, with colorful vegetables and fresh herbs blending perfectly. Crunchy pita chips add a delightful texture that contrasts beautifully with the tender salad ingredients. Easy to prepare, this recipe takes minimal time but delivers maximum flavor, making it ideal for busy weeknights. Healthy and satisfying, it’s packed with nutrients to fuel your day. Crowd pleaser, your family and friends won’t be able to resist coming back for more!
Lebanese Fattoush Salad Ingredients
• Here’s everything you need to make this vibrant salad!
For the Pita Chips
• Pita bread or Lebanese bread – Use 2 pita breads for crisp chips that add delightful crunch.
• Olive oil – Drizzling with 2 tbsp enhances flavor and helps achieve that perfect crispiness.
• Cooking salt / kosher salt – A sprinkle of 1/4 tsp elevates the taste of the pita chips, making them irresistible.
For the Salad Base
• Cos or romaine lettuce – 5 cups cut into large pieces create a fresh base for your Lebanese Fattoush Salad.
• Lebanese cucumbers – Use 2, thinly sliced for a refreshing crunch that complements the other ingredients.
• Cherry tomatoes – 1 cup halved (or 1 1/2 regular tomatoes) brings sweetness and vibrant color to the salad.
• Red onion – Adding 1/2 small, thinly sliced provides a mild zing that balances the flavors.
• Red radish – 5 finely sliced radishes contribute a peppery crunch that enhances texture.
For the Fresh Herbs and Dressing
• Mint leaves – 1/2 cup lightly packed (torn if large) imparts a refreshing and aromatic touch to your salad.
• Parsley – 1 tbsp roughly chopped brightens the flavor and adds freshness.
• Extra virgin olive oil – 1/4 cup forms the base of the dressing, making it rich and flavorful.
• Lemon juice – 2 tbsp adds a tangy brightness that elevates the entire dish.
• Pomegranate molasses – 2 tsp brings a unique sweetness and a hint of tanginess that’s signature in Lebanese cuisine.
• Garlic clove – 1 medium, finely grated or crushed, infuses depth of flavor into the dressing.
• Sumac – 1 tsp adds a delightful tartness that is essential for a traditional finish.
• Cooking salt / kosher salt – A final touch of 1/2 tsp ensures all the flavors come together beautifully.
How to Make Lebanese Fattoush Salad
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Preheat your oven to 220°C/425°F (200°C fan-forced). This step ensures that your pita chips will become perfectly crispy, setting the stage for a delightful salad accompaniment.
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Separate the pita bread into 2 thin sheets. Carefully cut them into small squares, about 3cm or 1.2 inches, which will get crispy in the oven.
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Pile the pita squares onto a tray, then drizzle with 2 tablespoons of olive oil. Toss them gently to coat before sprinkling with 1/4 teaspoon of salt and tossing again.
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Spread the pita pieces evenly on the tray. Bake in the preheated oven for about 5 minutes or until they’re crispy and golden brown. Allow the chips to cool on the tray to maintain their crunch.
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Shake the dressing ingredients—1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons pomegranate molasses, 1 finely grated garlic clove, 1 teaspoon sumac, and 1/2 teaspoon salt—in a jar until well combined. This creates a vibrant dressing that ties the salad together beautifully.
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Place the salad ingredients—5 cups of romaine lettuce, 2 thinly sliced Lebanese cucumbers, 1 cup halved cherry tomatoes, 1/2 small thinly sliced red onion, 5 finely sliced radishes, 1/2 cup packed mint leaves, and 1 tablespoon roughly chopped parsley—in a large bowl. Drizzle with half of the dressing and toss gently to combine.
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Add most of the crispy pita chips to the salad, drizzling the remaining dressing on top. Toss everything again to ensure all those delicious flavors blend together.
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Transfer the salad into a serving bowl and top with the remaining crispy pita chips for a beautiful finish. Serve immediately for the best taste and texture!
Optional: Garnish with a few extra mint leaves for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Lebanese Fattoush Salad Variations
Feel free to get creative and customize your salad to match your taste buds! It’s all about making this dish your own.
- Gluten-Free: Substitute pita with gluten-free pita or crispy baked chickpeas for a delightful crunch.
- Herb Medley: Add fresh dill or cilantro alongside mint for an aromatic twist that brightens the flavors even more.
- Spicy Kick: Toss in some diced jalapeños or sprinkle red pepper flakes for those who crave a little heat in their salad.
- Creamy Addition: Drizzle with tahini or a dollop of Greek yogurt for a creamy contrast to the crunchy vegetables.
- Protein Boost: Incorporate grilled chicken or roasted chickpeas to turn this vibrant salad into a filling meal.
- Nutrient Power: Toss in some avocado slices for a buttery texture and healthy fats that will enrich every bite.
- Fruit Infusion: Mix in fresh fruit like diced strawberries or pomegranate seeds for a sweet and juicy surprise in your salad.
- Nutty Crunch: Sprinkle with toasted almonds or walnuts for an extra layer of flavor and texture that complements the fresh ingredients.
How to Store and Freeze Lebanese Fattoush Salad
Fridge: Store leftover salad in an airtight container for up to 2 days. Keep the pita chips separate to maintain their crispiness.
Pita Chips: If you have extra pita chips, keep them in a sealed container at room temperature for up to 1 week, ensuring they stay crunchy.
Freezer: Freezing is not recommended for the assembled salad but you can freeze the pita chips for up to 1 month. Thaw and re-crisp in the oven before serving.
Reheating: For any leftover pita chips, simply pop them back in a preheated oven at 200°C/400°F for a few minutes to refresh their crunch before enjoying!
Make Ahead Options
These Lebanese Fattoush Salad ingredients are perfect for meal prep, saving you time during busy weeknights! You can prepare the pita chips up to 3 days in advance—once they’re cooled, simply store them in an airtight container to keep them crispy. Additionally, chop the salad vegetables (lettuce, cucumbers, tomatoes, and radishes) up to 24 hours in advance and refrigerate them. When you’re ready to serve, combine the prepped vegetables, add the dressing, and toss everything together—this way, you preserve the freshness of the salad and enjoy those vibrant flavors just the same. With these make-ahead tips, you’ll have a delightful, homemade Lebanese Fattoush Salad ready in no time!
Expert Tips for Lebanese Fattoush Salad
- Choosing Pita Bread: Use fresh pita or Lebanese bread for the crispiest chips. Stale bread won’t achieve that delightful crunch everyone loves.
- Perfectly Crispy Chips: Ensure the pita pieces are evenly coated with olive oil and not overcrowded on the tray while baking. This keeps them from steaming!
- Balanced Dressing: Adjust the lemon juice and pomegranate molasses to your taste for a balanced flavor. Too much acidity can overpower the salad.
- Fresh Herbs Matter: Use freshly picked mint and parsley for the best flavor. Dried herbs won’t provide the same aromatic touch to your Lebanese Fattoush Salad.
- Serve Immediately: For the best experience, toss the salad and add chips just before serving to ensure everything stays crisp.
What to Serve with Lebanese Fattoush Salad?
Elevate your Lebanese Fattoush Salad experience by adding complementary dishes that enhance its vibrant flavors and cheerful textures.
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Grilled Chicken Skewers: These tender, marinated chicken pieces add heartiness and protein, creating a well-rounded meal with every bite.
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Stuffed Grape Leaves: The tangy and herb-filled rice in grape leaves mirrors the fresh flavors of the salad, making for a lovely, light Mediterranean spread.
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Hummus with Pita Chips: Smooth and creamy hummus is perfect for dipping, providing a rich texture that contrasts delightfully with the crispy pita chips in your salad.
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Tzatziki Sauce: Cool and creamy, this yogurt-based sauce complements the crunch and brightness of the salad, adding a refreshing layer of flavor.
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Roasted Vegetable Platter: A colorful mix of seasonal veggies, roasted until they’re sweet and caramelized, will enhance the freshness of the salad beautifully.
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Mint Lemonade: Enjoy a refreshing glass of mint lemonade alongside your meal. The sweet-tart flavors pair perfectly with the acidity in the salad’s dressing.
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Baklava: Finish off your meal with a sweet touch. The flaky layers and honey-soaked nuts in baklava create a rich contrast to the lightness of the Fattoush Salad.
Let these pairings guide you to a delightful dining experience that celebrates the essence of homemade meals!
Lebanese Fattoush Salad Recipe FAQs
What type of bread should I use for the pita chips?
Absolutely! For the crispiest result, I recommend using fresh pita or Lebanese bread. Avoid stale bread, as it won’t achieve that delightful crunch everyone loves. If you can find whole wheat pita, it adds an extra bit of flavor and nutrition as well.
How should I store the Fattoush Salad leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, keep the pita chips separate to prevent them from becoming soggy. This way, you can enjoy that delightful crunch whenever you dig in!
Can I freeze the pita chips?
Yes, you can freeze the pita chips! Place them in an airtight container or freezer bag, and they will keep well for up to 1 month. To enjoy them again, simply thaw at room temperature and re-crisp in a preheated oven at 200°C/400°F for about 5 minutes.
What should I do if I find my salad dressing too acidic?
If your dressing turns out too tangy for your taste, you can balance it by adding a touch of honey or a bit more olive oil to mellow the flavors. Start with 1 teaspoon of honey mixed in and adjust from there. Tasting as you go is a great way to achieve your preferred balance!
Can I make this salad vegan-friendly?
Absolutely! This Lebanese Fattoush Salad is naturally vegan. Just ensure any pita bread you use is free from dairy or animal products, which is typically the case for most commercial pita. Enjoy this fresh, vibrant salad without any concerns for a meat-free meal!
Delicious Lebanese Fattoush Salad That Brightens Your Day
Ingredients
Equipment
Method
- Preheat your oven to 220°C/425°F (200°C fan-forced).
- Separate the pita bread into 2 thin sheets and cut them into small squares, about 3cm or 1.2 inches.
- Pile the pita squares onto a tray, drizzle with olive oil, sprinkle with salt, and toss gently to coat.
- Spread the pita pieces evenly on the tray and bake for about 5 minutes until crispy and golden.
- Shake the dressing ingredients in a jar until well combined.
- In a large bowl, combine the salad ingredients, drizzle with half of the dressing and toss gently.
- Add most of the crispy pita chips to the salad, drizzling the remaining dressing on top and toss again.
- Transfer the salad to a serving bowl and top with the remaining pita chips. Serve immediately.