Fattoush Salad Recipe
Fattoush Salad is an absolute superstar on any table, bursting with bold flavors, vibrant colors, and irresistible crispy pita croutons. This classic Middle Eastern salad is all about simple, fresh produce meeting a punchy, sumac-spiked dressing, making every forkful zesty and enlivening. The combination of romaine lettuce, juicy tomatoes, crunchy radishes, and cooling cucumber is made unforgettable with fragrant herbs and those signature pita chips. Fattoush Salad is endlessly craveable, whether you’re pairing it with a main, sharing at a picnic, or enjoying as a refreshing lunch on its own.
Ingredients You’ll Need
The beauty of Fattoush Salad lies in how a humble lineup of ingredients comes together for a big, fresh impact. Each element serves a special role, from crisp veggies to tangy dressing and the unbeatable crunch of baked pita.
- Romaine Lettuce: The sturdy, crisp base that gives the salad its classic crunch.
- Cherry Tomatoes: For juiciness and a burst of sweet acidity with every bite.
- Cucumber: Adds refreshing crunch and a cool contrast to the tangy dressing.
- Red Bell Pepper: Lends vibrant color and a gentle sweetness.
- Radishes: Their peppery snap provides extra zip and a gorgeous hint of pink.
- Red Onion: Thinly sliced for a mild sharpness that wakes up the flavors.
- Fresh Parsley: Brings a lovely herbal brightness and earthy aroma.
- Fresh Mint: The cooling, aromatic lift that makes Fattoush unmistakable.
- Pita Breads: Toasted and broken for that signature crunch throughout the salad.
- Extra Virgin Olive Oil: Forms the silky, rich base of the dressing.
- Fresh Lemon Juice: Zings everything up with essential freshness.
- Red Wine Vinegar: Adds a subtle tang that’s balanced and lively.
- Sumac: A signature Lebanese spice with a tart, lemony flavor—truly essential for authenticity.
- Ground Cumin: For mellow warmth and extra depth in the dressing.
- Salt and Black Pepper: Brings all the flavors together and lets them shine.
How to Make Fattoush Salad
Step 1: Toast the Pita Bread
Set your oven to preheat at 375°F (190°C). Lightly brush pita breads with a bit of olive oil, slice them into triangles or bite-sized pieces, and bake for 8 to 10 minutes until golden and crispy. This step is what gives Fattoush Salad its trademark crunch, and the aroma of toasted pita is an instant appetite teaser!
Step 2: Prepare the Vegetables and Herbs
While the pita bakes, gather your vegetables and herbs. Chop the romaine lettuce, halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the radishes and red onion. Don’t forget to finely chop fresh parsley and mint. With every vibrant ingredient prepped, the salad already looks as inviting as it tastes.
Step 3: Whisk Up the Sumac Dressing
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, sumac, cumin, salt, and black pepper. The sumac here is key—its tangy, citrusy note transforms the salad and delivers that distinctive Fattoush flair. Give the dressing a quick taste and adjust for brightness or seasoning if you’d like.
Step 4: Toss the Salad
Combine all the vegetables and herbs in a large salad bowl. Pour the dressing over everything and gently toss, making sure every piece is lightly coated. This distributes all those fabulous flavors and keeps the texture lively.
Step 5: Add the Pita and Serve
Just before serving, sprinkle in your crispy pita chips and toss again. This ensures the pita stays ultra-crunchy. Serve Fattoush Salad immediately and watch it disappear—it’s at its best right out of the bowl!
How to Serve Fattoush Salad
Garnishes
A generous sprinkle of extra sumac or chopped fresh herbs gives the finished salad even more visual appeal and a hit of fresh flavor. If you want a little extra tang, a drizzle of pomegranate molasses also works wonders.
Side Dishes
Fattoush Salad is a perfect palate refresher alongside grilled meats like chicken skewers or lamb kebabs. It also shines next to classics like hummus, baba ganoush, and tabbouleh for a stunning mezze spread.
Creative Ways to Present
Try layering Fattoush Salad in mason jars for a picnic-friendly presentation, or serve it family-style on a big platter for a casual gathering. For something unique, pile it in mini pita pockets for an appetizer that disappears fast!
Make Ahead and Storage
Storing Leftovers
If you have leftover Fattoush Salad, remove any remaining pita chips to keep them from becoming soggy. Store the salad and pita in separate airtight containers in the refrigerator for up to 2 days. The flavors actually meld beautifully as it sits, though you’ll want to keep things crisp just before serving.
Freezing
Fattoush Salad does not freeze well due to its high water content and delicate ingredients. Freezing will change the texture of the vegetables and cause the herbs to lose their vibrancy, so it’s best enjoyed fresh.
Reheating
Since this is a chilled salad, reheating isn’t necessary. If you’ve made the pita chips in advance, you can re-toast them in the oven for a few minutes to bring back their crunch before tossing with your Fattoush Salad.
FAQs
What is sumac, and can I substitute it in Fattoush Salad?
Sumac is a tangy, deep red spice commonly used in Middle Eastern cooking. It has a lemony flavor that really defines the Fattoush Salad experience. If you’re in a pinch, you can add a little extra lemon zest and juice, but the flavor won’t be quite the same.
Can I use a different type Salad
Absolutely! Romaine is classic for its crunch and heartiness, but you can use little gem, iceberg, or even a spring mix. Just stick with something sturdy enough to handle the bold dressing and crispy pita.
How can I make Fattoush Salad gluten-free?
Simply swap the regular pita for gluten-free pita or even use crispy chickpeas in place of the bread for a similar crunch. The rest of the ingredients in Fattoush Salad are naturally gluten-free.
Is there a way to add protein to this salad?
For a more substantial meal, you can top your Fattoush Salad with grilled chicken, chickpeas, or even pan-seared halloumi cheese. These add protein while keeping with the salad’s fresh and flavorful vibe.
How far ahead can I prepare Fattoush Salad?
You can chop all your vegetables and make the dressing a few hours ahead, storing them separately in the fridge. Combine everything, including the pita chips, just before serving for optimal texture and flavor.
Final Thoughts
If you’ve never tried Fattoush Salad before, now’s the perfect time! It’s fresh, colorful, and a true celebration of simple ingredients elevated with just a few special touches. Give it a try—and get ready to fall in love with this unforgettable salad!
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Fattoush Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and flavorful Fattoush Salad recipe that combines crispy pita bread, fresh vegetables, and a zesty dressing, perfect for a light and satisfying meal.
Ingredients
Salad:
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 4 radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 2 pita breads, toasted and broken into bite-sized pieces
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon sumac
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly brush pita bread with olive oil, cut into triangles, and bake for 8-10 minutes until golden and crisp.
- In a large bowl, combine romaine, tomatoes, cucumber, bell pepper, radishes, onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, sumac, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
- Just before serving, add toasted pita pieces and toss again. Serve immediately.
Notes
- For extra tang, add more sumac or a splash of pomegranate molasses.
- This salad pairs well with grilled meats or as a fresh side dish for Mediterranean meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
