Lebanese Fattoush Salad

Toasty pita bread, bright mint, and citrusy sumac bring plenty of flavor to this simple Lebanese Fattoush Salad recipe. Perfect with roast pork, chicken kebabs, or as an easy lunch option!

Toasty pita bread, bright mint, and citrusy sumac bring plenty of flavor to this simple Lebanese Fattoush Salad recipe. Perfect with roast pork, chicken kebabs, or as an easy lunch option!

Alright, you caught me.

This Lebanese Fattoush recipe is the third Mediterranean-style salad recipe that I’ve posted in the past week.

I might be a little bit obsessed.

Lebanese Fattoush Salad recipe: So simple, yet packed with flavor! I love this with roast chicken, kebabs, or just as a healthy lunch.

I’m just not sure that I’m ready to give in to this whole “fall” thing. We’ve had the most unbelievable gorgeous summer here, and it’s killing me to think about the months of overcast gloom that should be starting up any day now.

Toasty pita bread, bright mint, and citrusy sumac bring plenty of flavor to this simple Lebanese Fattoush Salad recipe. Perfect with roast pork, chicken kebabs, or as an easy lunch option!

There’s nothing that says you can’t make this Lebanese salad in the fall or winter.

While tomatoes are definitely at their peak this time of year, you can usually find some sweet cherry tomatoes at the market any time of year.

The real point of this salad is the toasted pita bread, anyway. It’s brushed with olive oil and baked in the oven until it’s just a little bit crunchy. Since it’s all nice and dried out, it absorbs all of the lovely dressing without getting soggy. WIN.

Lebanese Fattoush Salad recipe: So simple, yet packed with flavor! I love this with roast chicken, kebabs, or just as a healthy lunch.

Fair warning, there are two ingredients needed for the dressing that you may not have on hand.

The first is ground sumac, a bright spice which tastes a bit like citrus. You can find it at most Halal markets, or do as I do and Amazon Prime the heck out of it.

You can also use it to sprinkle over roast vegetables, season homemade pita chips, and flavor roast chickpeas. Here is the recipe for the Sumac and Spice Roasted Chickpeas.

The second ingredient is Pomegranate Molasses. This stuff is SUPER delicious. It’s thick like a syrup (or, um, like molasses?) and has a robust, sweet flavor to it. Again, you can grab this on Amazon or in a specialty market.

Another option is to use pomegranate juice to make your own!

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Toasty pita bread, bright mint, and citrusy sumac bring plenty of flavor to this simple Lebanese Fattoush Salad recipe. Perfect with roast pork, chicken kebabs, or as an easy lunch option!

Here’s the Recipe!

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Lebanese Fattoush Salad in a bowl.

Lebanese Fattoush Salad Recipe

Ready in under 30 minutes, this Lebanese Fattoush Salad is a quick flavor adventure with its crispy pita, fresh mint, and sumac, perfect alongside roast pork or chicken kebabs.
4.2 from 5 votes
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Course: Salad
Cuisine: Mediterranean
Diet: Dairy Free, Vegan, Vegetarian
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 223kcal
Author: Linda
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Ingredients

  • 4 tablespoons extra virgin olive oil - divided
  • 2 pieces pita bread
  • 1 tsp pomegranate molasses
  • 2 teaspoons sumac - divided
  • 2 cloves garlic - pressed
  • Juice of 1 lemon
  • Red or green leaf lettuce
  • 1/2 medium English cucumber - or 1 Persian cucumber if you can find one - sliced into half moons
  • 2 radishes - very thinly sliced
  • 1/4 cup thinly sliced red onion
  • 1 large tomato - chopped
  • 1/4 cup torn mint leaves
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Instructions

  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden brown and crunchy. Cool and tear into pieces.
  • Meanwhile, make the dressing by whisking together the pomegranate molasses, 1 teaspoon of sumac, lemon juice, pressed garlic, and 2 tablespoons of olive oil.
  • In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining teaspoon of sumac.

NOTES

Store Fattoush Salad in an airtight container in the refrigerator for up to 2 days; however, it's best enjoyed fresh. If you have leftover salad, it's advisable to keep the dressing and pita separate when storing.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 155mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg

Here are the many alternative spellings for this recipe: Lebanese fattouch salad recipe, Lebanese fattoosh salad recipe, Lebanese fatoosh salad recipe, Lebanese fatoush salad recipe and Lebanese fatouch salad recipe.

Lebanese Fattoush Salad: So simple, yet packed with flavor! I love this with roast chicken, kebabs, or just as a healthy lunch.

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Comments:

  1. I freaked out when I saw our traditional salad on an American food blog. Good job! It’s very close to the real thing. Pita bread is actually not the real Mediterranean bread but it’s the closest thing to it in the West as far as I can tell. Bread is one of those things that varies greatly between countries (due to available resources and cooking methods) and you can almost never reproduce the real thing. Ours is actually much thinner and we traditionally deep fry it until it’s brown and crispy for Fattouch, but baked is definitely healthier. I hope you come visit Lebanon soon!

  2. I absolutely LOVE fattoush salad! Didn’t know it was Lebanese! Have traveled everywhere to find sumac and have it on hand! I can’t wait to try this!