This fattoush salad is a delicious and easy-to-make middle eastern dish that combines crisp and fresh vegetables with the tangy flavors of lemon and sumac. This salad is a delightful addition to any meal or can be enjoyed on its own!
I love experimenting with salads. If you’re a fan of salads that taste as beautiful as they look, you should also try my asparagus salad, mediterranean quinoa salad or my black bean and corn salad.
Why you’ll love this recipe
- Bursting with fresh flavors. Fattoush salad is a vibrant mix of fresh veggies combined with fragrant herbs like mint and parsley! It offers a refreshing explosion of flavors in every bite.
- Crunchy texture. Fattoush salad is known for its signature crispy pita chips, adding a satisfying crunch to the salad.
- Tangy and zesty dressing. The fattoush salad dressing is made with lemon juice, olive oil, and sumac, giving it a tangy and zesty flavor!
- Versatile and customizable. Fattoush salad is incredibly versatile and can be tailored to personal preferences. You can add or substitute vegetables and herbs based on what you have on hand.
What is fattoush salad made of?
- Romaine lettuce. This provides a crisp and sturdy base for the salad, but I sometimes use iceberg lettuce if I can’t find any Romaine.
- Tomatoes. Tomatoes add juiciness, vibrant color, and a slightly sweet flavor to the salad, enhancing its overall taste.
- Cucumbers. Refreshing and hydrating, balancing the flavors and adding a crunchy texture.
- Radishes. Radishes provide a peppery bite and a splash of color to the salad, adding a delightful crunch and visual appeal.
- Red onion. Red onion adds a mild pungency and a touch of sweetness to the salad, imparting a flavorful kick.
- Fresh herbs (mint and parsley). Fresh mint and parsley bring a burst of herbaceous freshness to the salad, adding complexity and aromatic notes.
- Pita bread. Or pita croutons, are toasted and broken into pieces to create crispy pita chips that add a wonderful crunch.
- Sumac. Sumac is a tangy and citrusy spice that is used in the dressing to lend a distinctive flavor to the salad, giving it a zesty kick.
- Lemon juice. Lemon juice adds acidity and tanginess to the dressing.
- Olive oil. Or vegetable oil, is a key component of the dressing, providing richness and smoothness.
How to make fattoush salad
Step 1 – Combine the salad ingredients. In a large bowl, combine the torn lettuce, diced tomatoes, diced cucumber, sliced radishes, sliced red onion, chopped mint leaves, and chopped parsley leaves.
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
Step 2 – Prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
Step 3 – Dress and serve! Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly. Just before serving, sprinkle the toasted and broken pita bread pieces to the salad, tossing lightly to combine. Allow the salad to sit for a few minutes to let the flavors meld together.
Tips to make the best recipe
- Use fresh and high-quality ingredients. Opt for fresh, crisp vegetables, and herbs to ensure vibrant flavors and textures in your salad. Choose ripe and juicy tomatoes, crunchy cucumbers, and fragrant herbs for the best results.
- Toast the pita bread to perfection. Toast the pita bread until it becomes crispy and golden brown. This will add a delightful crunch to the salad. Be careful not to burn it, as it can turn bitter.
- Let the flavors meld. After tossing the salad with the dressing, allow it to sit for a few minutes to let the flavors meld together. This will enhance the overall taste of the salad and allow the dressing to permeate the vegetables.
- Adjust the dressing to taste. Taste the dressing and adjust the amount of lemon juice, olive oil, sumac, salt, and pepper to suit your preferences. You could also experiment with other additions such as garlic, green onions or even pomegranate molasses.
Storage instructions
To store: Remove any pita bread pieces and set them aside separately. Transfer the remaining salad to an airtight container and refrigerate. It is best to consume the salad within 1-2 days to ensure optimal texture.
More wonderful salad recipes to try
Frequently asked questions
Yes, you can prepare the ingredients for the salad in advance, but it’s best to dress and combine them just before serving. This helps to maintain the freshness and texture of the salad.
Yes, you can prepare the dressing in advance and store it in an airtight container in the refrigerator. However, it’s recommended to give the dressing a good shake or stir before using it to ensure that the ingredients are well combined.
Yes, you can make a gluten-free version of fattoush salad by using gluten-free pita bread or omitting it entirely. Ensure all the other ingredients, including the dressing, are also gluten-free.
Absolutely! Fattoush salad is versatile, and you can customize it based on your preferences and what you have on hand. Feel free to add or substitute vegetables like bell peppers, radicchio, or cherry tomatoes to suit your taste.
Fattoush Salad
Ingredients
Salad
- 1 head romaine lettuce torn
- 2 medium tomatoes diced
- 1 cucumber diced
- 4 radishes thinly sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh parsley chopped
- 1 pita bread toasted and torn
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon sumac
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large salad bowl, combine the torn romaine lettuce, diced tomatoes, diced cucumber, sliced radishes, sliced red onion, chopped mint leaves, and chopped parsley leaves.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sumac, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad ingredients and toss gently to coat everything evenly.
- Just before serving, add the toasted and broken pita bread pieces to the salad, tossing lightly to combine. Allow the salad to sit for a few minutes to let the flavors meld together.
James says