Fattoush is a vibrant Mediterranean salad item identified by the presence of cut-up and fried or grilled pita bread for a delightful crunch – crunchier than the lineup of fresh vegetables that make up the dish.
Traditionally enjoyed in Lebanon and surrounding regions, fattoush is celebrated for its versatility and health benefits. The key components often include radishes, cucumbers, tomatoes, and herbs, making it colorful.
Let us explore an authentic recipe for fattoush, guiding you through the essential ingredients, dressing options, and preparation steps. We’ll also share tips for perfecting your salad and answer common questions to enhance your salad preparation experience.
Basic Ingredients of Fattoush
Also renowned as a bread salad, it perfectly combines the textures of homemade pita chips with the juiciness of fresh vegetables such as Romaine lettuce, grape tomatoes, Persian cucumbers or English cucumbers, radish, carrots, green onions, and fresh herbs. Fattoush recipes are completed and enhanced with dressings composed of garlic cloves, pomegranate molasses, salt, black pepper, fresh lemon juice or lime, and sumac for a tangy twist.
Notably, fattoush salad must be served immediately after mixing to maintain the pita chips’ crunch, which can be baked on a baking sheet until golden brown. If there are leftovers, an airtight container is recommended to keep them fresh.
Below are the ingredients you’ll need, followed by step-by-step instructions to create an amazing salad that is Fattoush:
Ingredients
- 2 large pita breads
- 1 head Romaine lettuce, chopped about 1-inch squares
- 1 cup of Cherry tomatoes or grape tomatoes, halved
- 1 English cucumber or 2 Persian cucumbers, diced
- 3 spring onions, thinly sliced
- 1/2 cup green bell peppers
- 1/4 cup radish (French Breakfast or Sparkler type)
- 1 small carrot, sliced thinly
- 1/4 cup of fresh mint leaves, chopped
- 2 tablespoons of good-quality olive oil
- 2 to 3 tablespoons of fresh lemon juice
- 2 fresh garlic cloves, minced
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon of black pepper, or to taste
- 2 teaspoon ground sumac
- 1 tablespoon of pomegranate molasses
Instructions
- Preheat your oven to 375°F (190°C). Cut the pita breads into small squares or triangles. Spread them out in a single layer on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake in the oven for about 10-12 minutes, or until they are crispy and golden brown. Set aside to cool on paper towels.
- In a large salad bowl, combine the chopped Romaine lettuce, halved tomatoes, diced cucumber, sliced carrots, radish, and sliced green onions.
- Add the fresh mint, distributing it evenly among the other vegetables.
- In a mixing bowl, whisk together virgin olive oil, fresh lemon juice, minced garlic cloves, salt, and black pepper. Add the pomegranate molasses to the dressing mixture and whisk again until well combined.
- Pour the dressing over the salad ingredients and toss to coat thoroughly, ensuring that every leaf and vegetable is lightly dressed.
- Just before serving, scatter the homemade pita chips and a good sprinkle of sumac over the salad and give it a final, gentle toss. Adding the pita chips last prevents the Fattoush salad from becoming soggy.
- Serve immediately, while the pita chips retain their crispness. Leftover salad should be stored without the pita chips in an airtight container to maintain freshness.
Dressing Ingredients:
- 2 tablespoons of virgin olive oil for a rich, smooth mouthfeel
- 2 to 3 tablespoons of fresh lemon juice to add a bright, tangy flavor
- 2 garlic cloves, minced for a subtle, warm aroma
- 1 teaspoon of salt, adjustable to your taste
- 1/2 teaspoon of black pepper, freshly ground
- 1 tablespoon of pomegranate molasses, for a sweet and tangy depth of flavor
Whisk these ingredients together in a small bowl before drizzling it over the salad. The right dressing can elevate the salad from good to unforgettable, so taste and adjust the ingredients as needed to suit your palate.
Make The Pita Chips
For homemade pita chips that add an irresistible crunch to your fattoush:
- Preheat your oven to 375°F (190°C), setting the stage for transforming soft pita into crisp chips.
- Take your pita breads and cut them into small, even-sized squares or triangles, depending on your preference.
- Arrange these pita pieces in a single layer on a baking sheet lined with parchment paper for easy cleanup and to prevent sticking.
- Drizzle olive oil over the pita pieces lightly. This will help achieve that perfect golden brown finish and add flavor.
- Bake for approximately 10-12 minutes, but keep your eye on them—oven temperatures may vary, and the thin pita can brown quickly.
- Once they’re crispy and golden brown, remove them from the oven and allow them to cool on paper towels which will absorb any excess oil.
These homemade pita chips can be stored in an airtight container, keeping them fresh and crunchy until you’re ready to toss them into the salad. Remember to add them just before serving to maintain their satisfying crunch!
Tips for Making Recipe for Fattoush
- Use fresh ingredients: These include crisp Romaine lettuce, fresh mint, green onions, Persian cucumbers, and bright Cherry or grape tomatoes.
- Iceberg lettuce is also used for this recipe, however, they have to be served and consumed immediately. Cut them into rough squares.
- Purslane leaves can also be added to the lineup of fresh veggies.
- Use store-bought pita chips or any pita croutons if you have to, but make sure they are not flavored to keep the authentic taste of Fattoush.
- The importance of the salad dressing: This tangy dressing will bring the salad to life.
- Herbs and Seasonings: Don’t skimp on fresh herbs as they add depth to the salad. Adjust seasonings to taste, balancing out the tart, sweet, and savory elements of the dish.
- Additional lemon juice on the side is a welcome idea at serving time.
- Storage: If you have leftovers, store the pita chips separately in an airtight container to keep them crisp. The salad components can be stored in the salad bowl in the refrigerator, covered with plastic wrap.
- It is quite unfortunate that this salad recipe is one that we cannot prepare days in advance.
More Favorite Salad Recipes
When it comes to salads, varieties are as vast as the ingredients that can be tossed into them. Aside from the nutrient-packed and flavorful fattoush salad, here are more favorite salad recipes that should grace your table:
- Classic Caesar Salad: Embrace the crisp, cool crunch of Romaine lettuce, paired with creamy dressing, garlic croutons, and a sprinkle of Parmesan cheese.
- Greek Salad: Loaded with cucumbers, tomatoes, Kalamata olives, and feta, this salad brings a Mediterranean flair that’s dressed in olive oil and lemon juice.
- Spinach and Strawberry Salad: A playful mix of sweet and savory, with the added texture of nuts and the zing of a balsamic dressing.
- Quinoa Tabbouleh Salad: Protein-packed and hearty, this salad is vibrant with vegetables and dressed in a light vinaigrette, perfect for a filling lunch.
Fattoush – A Mediterranean Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Description
A vibrant Mediterranean salad item identified by the presence of cut-up and fried or grilled pita bread for a delightful crunch – crunchier than the lineup of fresh vegetables that make up the dish.
Ingredients
For the salad
- 2 large pita breads
- 1 head Romaine lettuce, chopped about 1-inch squares
- 1 cup of Cherry tomatoes or grape tomatoes, halved
- 1 English cucumber or 2 Persian cucumbers, diced
- 3 spring onions, thinly sliced
- 1/2 cup green bell peppers
- 1/4 cup radish (French Breakfast or Sparkler type)
- 1 small carrot, sliced thinly
- 1/4 cup of fresh mint leaves, chopped
For the dressing
- 2 tablespoons of good-quality olive oil
- 2 to 3 tablespoons of fresh lemon juice
- 2 fresh garlic cloves, minced
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon of black pepper, or to taste
- 2 teaspoon ground sumac
- 1 tablespoon of pomegranate molasses
Instructions
- Preheat your oven to 375°F (190°C). Cut the pita breads into small squares or triangles. Spread them out in a single layer on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and bake in the oven for about 10-12 minutes, or until they are crispy and golden brown. Set aside to cool on paper towels.
- In a large salad bowl, combine the chopped Romaine lettuce, halved tomatoes, diced cucumber, sliced carrots, radish, and sliced green onions.
- Add the fresh mint, distributing it evenly among the other vegetables.
- In a mixing bowl, whisk together virgin olive oil, fresh lemon juice, minced garlic cloves, salt, and black pepper. Add the pomegranate molasses to the dressing mixture and whisk again until well combined.
- Pour the dressing over the salad ingredients and toss to coat thoroughly, ensuring that every leaf and vegetable is lightly dressed.
- Just before serving, scatter the homemade pita chips and a good sprinkle of sumac over the salad and give it a final, gentle toss.
- Serve immediately for the pita chips to retain their crispness.
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