Lebanese Fattoush Salad
A vibrant, refreshing Middle Eastern salad featuring crisp garden vegetables and golden-fried pita bread tossed in a zesty sumac-lemon dressing.
Ingredients
- •2 large pita breads, cut into 1-inch squares
- •3 tablespoons extra-virgin olive oil (for frying)
- •3 cups romaine lettuce, chopped into bite-sized pieces
- •2 medium tomatoes, diced
- •1 large cucumber, diced
- •4 radishes, thinly sliced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint leaves, chopped
- •2 green onions, thinly sliced
- •3 tablespoons extra-virgin olive oil (for dressing)
- •2 tablespoons fresh lemon juice
- •1 tablespoon sumac
- •1 clove garlic, minced
- •1/2 teaspoon salt
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the pita squares and fry, stirring frequently, until they are golden brown and crispy, about 5-7 minutes. Remove from heat and drain on paper towels.
- 2
In a small bowl, whisk together the 3 tablespoons of olive oil, lemon juice, sumac, minced garlic, and salt to create the dressing.
- 3
In a large salad bowl, combine the romaine lettuce, tomatoes, cucumber, radishes, parsley, mint, and green onions.
- 4
Drizzle the dressing over the vegetables and toss well to coat.
- 5
Add the crispy pita pieces just before serving to ensure they maintain their crunch, and toss gently once more.
💡 Chef tips
- For a healthier alternative, you can bake the pita squares in a 400°F (200°C) oven for 8-10 minutes instead of frying them.
- Sumac is the essential ingredient that gives Fattoush its signature tart flavor; do not substitute it with other spices if possible.
- Assemble the salad and add the dressing only right before serving, as the vegetables and pita will soften quickly once combined.
✅ How it should turn out
The finished salad is a beautiful mosaic of colors with a perfect balance of crunchy textures and a bright, citrusy, and earthy flavor profile.