Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lebanese Fattoush Salad Recipe
Fattoush is a contemporary Center Japanese salad made with crispy toasted or fried items of pita bread jumbled with lettuce, cucumbers, tomatoes, radishes, and capsicum (bell peppers), tossed with a zesty lemon dressing. Serve with Lemon Garlic Chicken for a Lebanese feast at house!
When pals requested me what Fattoush is, I informed them it’s the Lebanese model of Panzanella. Then they requested me what Panzanella was. So I ended utilizing that clarification and now I describe it as a contemporary perky Lebanese salad with tasty crunchy bits of crispy pita bread as a substitute of croutons!😂
It is a good salad to have in your repertoire whenever you’re after a facet salad for a Lebanese or Center Japanese meal. I’m sharing it because the steered accompaniment for a Lebanese Lemon Garlic Chicken dish that I additionally shared at the moment.
Right here’s what you want:
For the salad
Being a conventional Lebanese dish, there’s really no strict guidelines for what goes in fattoush, although the mix proven under is widespread and supplies an incredible distinction of colors and textures.
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Lettuce – Cos/romaine lettuce is typical although I make this with iceberg lettuce too.
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Radish
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Tomatoes – cherry/grape tomatoes or chop massive tomatoes
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Cucumber
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Crimson onion
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Mint and parsley – The mint specifically brings nice contemporary flavour into this salad, however I’d nonetheless make fattoush with out both of those.
For the dressing
The dressing is sort of tangy, which is the best way it’s presupposed to be. The particular ingredient that makes this distinctive Lebanese moderately than simply one other common lemon dressing is Pomegranate Molasses.
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Pomegranate molasses – A tart, candy syrup produced from (anticipate it…) pomegranate! Provides flavour, sweetness, tang and barely thickens the dressing. Nonetheless value making even with out, simply improve lemon juice barely and add a contact of honey.
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Lemon juice
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Sumac – A lemony purple spice powder utilized in Lebanese cooking. Nonetheless value making with out.
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Additional virgin olive oil – Use the good things!
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Garlic
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Salt
PITA BREAD OR LEBANESE BREAD – CRUNCHY CROUTONS!
Use Lebanese bread or pita bread (the skinny sort, not thicker bready sort). Reduce into items then toast or fry till crunchy!
Hope you get pleasure from!
Ingredients
- 2 pita bread or 1 lebanese bread
- 2 tbsp olive oil
- 1/4 tsp cooking salt / kosher salt
- 5 cups cos/romaine lettuce , cut into large bite size pieces
- 2 Lebanese cucumbers , thinly sliced into 3mm rounds
- 1 cup cherry tomatoes , halved (~200g), or 1 1/2 regular tomatoes cut into large chunks
- 1/2 small red onion , thinly sliced
- 5 red radish , finely sliced
- 1/2 cup mint leaves , lightly packed (large ones torn in half)
- 1 tbsp roughly chopped parsley
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp pomegranate molasses
- 1 medium garlic clove , finely grated or crushed using garlic crusher
- 1 tsp sumac (still worth making without)
- 1/2 tsp cooking salt / kosher salt
Instructions
- Preheat oven to 220°C/425°F (200°C fan-forced).
- Separate the pita bread into 2 thin sheets. Cut into 3cm / 1.2" squares.
- Pile on a tray, drizzle with olive oil, toss, then sprinkle with the salt and toss again.
- Spread on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.
- Dressing – Shake the dressing ingredients in a jar until well combined.
- Salad – Place the Salad ingredients in a large bowl. Drizzle over half the dressing, toss. Add most of the crispy pita chips, drizzle with remaining dressing and toss again.
- Serve – Transfer into a serving bowl, top with remaining crispy pita and serve immediately.
Notes
Storage – Dressed salad doesn’t really keep well. It’s best to eat freshly made. To make ahead, the dressing can be made the day before and stored in the fridge. Crispy pita can be baked ahead, cooled then stored in an airtight container for 24 hours. Salad ingredients can be chopped ahead and kept in a container (don’t toss). Then assemble just prior to serving.
Inspired by various recipes found online including the Fattoush recipes by Zaatar and Zaytoun and the Guardian’s How to make the perfect fattoush.
Did You Make This Recipe?
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