Refreshing Fattoush Salad Recipe for a Levant-Inspired Lunch in the Sun
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Craving a crisp, light, and delicious salad? Look no further than our fattoush salad recipe, and savor the flavor and texture of one of the Levant’s most popular and adored salad dishes.
Fattoush Salad Recipe
Everything about this crunchy, green, and refreshing salad is beautifully balanced. Bring a bowl of this Levant classic to the patio table, plate up a sizeable portion for each of your friends and guests, and pour everyone an ice-cold drink – summer is officially here!
What is Fattoush Salad?
Fattoush salad traditionally consists of fried flatbread or pita, cut into squares or pieces, tossed with various greens and vegetables, depending on the country or region.
A staple dish of the Levant, fattoush salad is especially popular in Lebanese cuisine. Variations feature in cuisines throughout this region, with the dish even making its way as far as the shores of the Greek islands and Greek cuisine.
Ingredients
To make our Lebanese-inspired fattoush salad, you’ll need to first assemble the following ingredients:
- Romaine Lettuce*, chopped – 2 cups
- Cucumber, chopped – 2 cups
- Tomatoes** – 20 baby plum tomatoes
- Green Pepper – 1/2 green bell pepper
- Radishes – 7 small radishes
- Green Onions – 2 small green onions
- Fresh Parsley – a handful of parsley
- Fresh Mint – 2 sprigs of mint
* Note: You can also use baby gem lettuce instead of romaine lettuce.
** Note: You can use any flavorful tomatoes you prefer, including tomatoes on the vine, Roma tomatoes, or cherry tomatoes.
For the salad dressing, you’ll need the following:
- Olive Oil – 4 tbsp
- Lemon Juice – 2 tbsp
- Pomegranate Molasses – 3 tbsp
- Sumac – 1 tsp
- Salt – 1 tsp
You’ll also need pita chips for the fatoush salad.
- Pita chips – 2 small pita breads to make pita chips
You can buy pita chips or you can make your own very easily. We made our own by cutting up 2 small pita breads, drizzling with 1 tbsp of olive oil, topping with 1/2 tsp of Maldon salt, and baking in the oven for about 7 minutes at 200°C (390°F).
Step-by-Step Instructions
Once you have all your ingredients, making the salad is a breeze!
Step 1 – Chop the romaine lettuce, cucumber, green pepper, parsley, and mint leaves. Slice or dice the radishes. Dice the green onions and halve the baby plum tomatoes (or chop them if using big tomatoes). Add everything to a large bowl and mix to combine the ingredients.
Step 2 – In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, sumac, and salt with a whisk to make the salad dressing. Just before serving, add the salad dressing to the salad bowl and mix everything well.
Step 3 – Finally, add the pita chips just before serving so that they stay crisp and don’t get soggy. If making your own pita chips, cut up 2 small pita breads, drizzle with 1 tbsp of olive oil, top with 1/2 tsp of Maldon salt, and bake in the oven for about 7 minutes at 200°C (390°F).
It really is that simple! Either plate up yourself, or bring the mixing bowl to the dinner table and let everyone spoon as many delicious helpings of this classic salad onto their plates as they want.
The textures in this salad truly are divine. There’s so much crunch from the likes of the fried pita, lettuce, and radish, while the tomatoes provide a firm yet juicy bite, and each mouthful is coated in a beautifully thin sheath of oily goodness.
With plenty of greens and vegetables, fattoush salad is refreshing and light, yet the fried bread gives it that hearty base to create a salad that is filling, but not heavy.
Decadent, refreshing, and so simple to make – fattoush salad really is Levant living at its purest. Whether you’re dining alone, or entertaining friends and family, this classic salad has everything you need for a filling, nourishing, and flavorsome lunch or dinner that can be easily adapted to people’s preferences.
Fattoush Salad Recipe Card
Equipment
Ingredients
- 2 cups of chopped romaine lettuce
- 2 cups of chopped cucumbers
- 20 baby plum tomatoes
- 1/2 green bell pepper
- 7 small radishes
- 2 small green onions
- a handful of fresh parsley
- 2 sprigs of fresh mint
- 4 tbsp of olive oil
- 2 tbsp of fresh lemon juice
- 3 tbsp of pomegranate molasses
- 1 tsp of sumac
- 1 tsp of salt
- 4 oz pita chips or 2 small pita breads to make homemade pita chips
Instructions
- Chop the romaine lettuce, cucumber, green pepper, parsley, and mint leaves. Slice or dice the radishes. Dice the green onions and halve the baby plum tomatoes (or chop them if using big tomatoes). Add everything to a large bowl and mix to combine the ingredients.
- In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, sumac, and salt with a whisk to make the salad dressing. Then, add it to the salad bowl and give everything a mix to combine.
- Add the pita chips just before serving so that they stay crisp and don’t get soggy. If making your own pita chips, cut up 2 small pita breads, drizzle with 1 tbsp of olive oil, top with 1/2 tsp of Maldon salt, and bake in the oven for about 7 minutes at 200°C (390°F).
- It really is that simple! Either plate up yourself, or bring the mixing bowl to the dinner table and let everyone spoon as many delicious helpings of this classic salad onto their plates as they want.
Recipe Notes
- You can also use baby gem lettuce instead of romaine lettuce.
- You can use any flavorful tomatoes you prefer, including tomatoes on the vine, Roma tomatoes, or cherry tomatoes.
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