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.
Servings: 4
Calories: 223kcal
Equipment
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
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
