Fresh, refreshing and delicious, this authentic Lebanese Fattoush salad recipe is sure to be a crowd-pleaser with its tangy dressing. Enjoy it as a side dish, an appetizer, or on its own. Best of all, it can be prepared in under 30 minutes!
My version includes bitter radicchio and dill. But feel free to play around with the greens and herb ratios and quantities.
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Fattoush is a popular Levantine Recipe known for its fresh and vibrant flavors. Its origins can be traced back to the Levantine region, which includes countries like Lebanon, Syria, Jordan, and Palestine. The consensus is that this classic Middle Eastern salad originated in the region that is now Lebanon (specifically northern Lebanon).
The word "fattoush" is derived from the Arabic word "fatt," which means "crumbs" in reference to the crispy pieces of toasted or fried bread that are a key ingredient in the salad. In many ways, it is similar to other bread salads like Italian Panzanella which uses stale bread like crusty ciabatta instead of Lebanese pita bread.
This salad can be enjoyed with any mains but goes really well with my chicken shish tawook, beef kafta kebabs, beef arayes (stuffed pitas), chicken kafta kebabs, za’atar chicken, musakhan (Sumac chicken), or maqluba (chicken and rice). It pairs well with other sides to complete the meal such as batata harra (spicy potatoes) and vermicelli rice.
Ingredients
A few standard fresh ingredients and a simple vinegarette are all you need to make this delicious and hearty salad.
Ingredient Notes and Substitutions
- Pita: Authentic Fattoush is made with thin Lebanese pita bread. Don’t use Greek-style pita bread, as it’s way too thick.
- Lettuce: Romaine lettuce is the right choice. Iceberg lettuce will be fine in a pinch. I am not a fan of using spring green or mesclun mixes with this salad. You need a lettuce that will hold up to the other hearty ingredients, and romaine is perfect for that. I like to add some bitter radicchio too to help offset the sweetness from other ingredients.
- Cucumbers: Persian cucumbers are my go-to for this recipe (any recipe really!). You can also use English cucumbers but you might want to consider scooping out the seed cavity first.
- Tomatoes: I like to use heirloom slicer tomatoes and ripe tomatoes on the vine. They are easy to chop into cubes. You can use cherry tomatoes or grape tomatoes so, but keep them in halves rather than trying to chop them up.
- Onions: I prefer to use green onions (scallions) for my recipe. But you can use regular or red onion. Bear in mind that standard onions will be stronger in flavor so you might want to add less.
- Fresh Herbs: Fresh parsley and mint are standard fare. Parsley is a must but if you don’t have fresh mint, don’t worry you can skip it. I like to also include dill.
- Pomegranate Molasses: This is what gives this salad its authentic tangy, sweet and sour flavor. You can find pomegranate molasses in most grocery stores these days, but definitely at any Middle Eastern grocery.
- Sumac Spice: Another must for this recipe. You can find ground sumac in the ethnic aisle of your grocery store or international market. It can obviously be found in all Middle Eastern stores too.
See the recipe card for full information on ingredients and quantities.
How to Make this Lebanese Fattoush Recipe
Step 1: Bake Pita. Traditionally the pita chips are fried, but I prefer to bake them. Place the pita squares on a parchment paper lined baking sheet. Drizzle with olive oil and salt, mix well, arrange in a single layer (don’t overlap) and bake until golden brown. Set aside to cool completely.
Step 2: Make Dressing. Combine all the dressing ingredients in a large salad bowl and whisk to combine.
Step 3: Mix. To the same bowl, add all the chopped salad ingredients. Toss to combine.
Step 4: Serve. When ready to serve, add the toasted pita chips to the top of the salad.
Expert Tips
- Not too big, not too small. This salad should be chopped in bite-sized pieces.
- Tomato Seeds. If your tomatoes are very seedy and juicy, consider cutting out the seed cavities and discarding them.
- Peel the cucumber. If you are using large cucumbers like English or Pickling, consider peeling them before chopping.
- Fry the pita. If you prefer to do this the authentic way, you can fry the pita chips in a pan with olive oil. Don’t overcrowd the pan and fry on medium-high heat. When browned, transfer using a slotted spoon onto a plate lined with paper towels. Season the pita chips with salt.
- Get creative and flavor the pita. Before baking, you can flavor the pita chips by sprinkling them with sumac, sesame seeds or zaatar spice.
- Meal Prep! This salad is an excellent meal prep option. Just keep the fresh vegetables separate from the dressing.
- Fresh is best! This salad is excellent in the summer months when homegrown produce is at its peak. It will still taste good in the winter months because of the tangy dressing.
FAQ
Absolutely. This recipe uses the baking method and I recommend it as it will be lighter in both taste and will use less oil.
Yes, cherry tomatoes or grape tomatoes are perfect in Fattoush because they will hold their shape and they tend to have smaller seed cavities. Just slice them in half and you’re all set.
The choice is yours. I prefer it cold and refreshing. But it will still hold up fine at room temperature.
You can make the toasted pita chips up to a day ahead of time. Store them in an airtight container on your counter. The salad can also be made a day ahead of time (just keep the dressing separate in its own container).
Other Levantine Salads and Sides You Will Enjoy
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Recipe
Authentic Lebanese Fattoush Salad
Ingredients
Pita Croutons
- 1 Lebanese pita - Cut into 1 inch squares
- 1-2 tablespoon Olive oil
- Kosher salt
Fattoush Dressing
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Lemon juice - from 1 lemon
- 1 teaspoon Lemon zest - from 1 lemon
- 1 teaspoon Sumac
- 2 teaspoon Pomegranate molasses
- Kosher salt and fresh cracked pepper to taste - start with ½ teaspoon salt. You can always add more later.
Salad
- 1 Heart of Romaine lettuce - Chopped (or use half a head of Romaine)
- ½ Small radicchio head - Chopped (use less, more or none at all depending on preference)
- 3 Medium tomatoes - chopped into ¾ inch cubes
- 3 Persian cucumbers - chopped into ¾ inch cubes
- 4-6 Radishes - Sliced into rounds of half moons
- 3 Green onions - Chopped
- ¼ cup Flat leaf parsley - Finely chopped
- 2 tablespoon Fresh mint - Finely chopped
- 2 tablespoon Fresh dill - Finely chopped
Instructions
- Bake Pita. Traditionally the pita chips are fried, but I prefer to bake them. Preheat your oven to 400F/200C. Place the pita squares on a parchment paper lined baking sheet. Drizzle with olive oil and a big pinch of salt, mix well, arrange in a single layer (don’t overlap), and bake for 7-10 minutes until golden brown. Keep an eye on them, they will burn quickly. You might need to shake the baking sheet or turn the chips over so they can toast evenly. Set aside to cool completely.
- Make Dressing. Combine all the dressing ingredients in a large bowl and whisk to emulsify.
- Mix. To the same bowl, add all the salad ingredients. Toss to combine.
- Serve. When ready to serve, add the toasted pita chips to the top of the salad. You can also transfer to a serving platter is you prefer.
Notes
- Not too big, not too small. This salad should be chopped in bite-sized pieces.
- Tomato Seeds. If your tomatoes are very seedy and juicy, consider cutting out the seed cavities and discarding them.
- Peel the cucumber. If you are using large cucumbers like English or Pickling, consider peeling them before chopping.
- Fry the pita. If you prefer to do this the authentic way, you can fry the pita chips in a pan with olive oil. Don’t overcrowd the pan and fry on medium-high heat. When browned, transfer using a slotted spoon onto a plate lined with paper towels. Season the pita chips with salt.
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