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Lebanese Fattoush Salad served in a bowl with cucumbers, tomatoes, radishes, red onion, lettuce, crispy pita, and dressing nearby.

Lebanese Fattoush Salad

A fresh Lebanese Fattoush Salad made with crisp romaine, cucumbers, tomatoes, radishes, herbs, crunchy pita bread, and a tangy pomegranate molasses dressing.
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Prep Time 20 minutes
Cook Time 8 minutes
rest time 0 minutes
Total Time 28 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Middle Eastern
Calories: 235
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Crispy Pita Bread Croutons
  • 2 pita breads or 1 Lebanese bread
  • 2 tbsp olive oil
  • 1/4 tsp cooking salt or kosher salt
  • Salad
  • 5 cups cos or romaine lettuce cut into large bite-size pieces
  • 2 Lebanese cucumbers thinly sliced into 1/8-inch rounds (3 mm)
  • 1 cup cherry tomatoes halved, about 7 oz (200 g), or 1 1/2 regular tomatoes cut into large chunks
  • 1/2 small red onion thinly sliced
  • 5 red radishes finely sliced
  • 1/2 cup mint leaves lightly packed, large leaves torn in half
  • 1 tbsp roughly chopped parsley
  • Dressing
  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tbsp lemon juice 30 ml
  • 2 tsp pomegranate molasses
  • 1 medium garlic clove finely grated or crushed
  • 1 tsp sumac optional but recommended
  • 1/2 tsp cooking salt or kosher salt

Equipment

  • Cutting board
  • Sharp knife
  • Large mixing bowl
  • Small jar or bowl
  • Whisk
  • Baking sheet
  • Measuring spoons
  • Measuring cups

Method
 

  1. Cut the pita bread or Lebanese bread into bite-size pieces.
  2. Toss the bread with olive oil and salt.
  3. Spread on a baking sheet and bake at 375°F (190°C) for 6–8 minutes, or until golden and crisp. Let cool.
  4. Add the romaine lettuce, cucumbers, tomatoes, red onion, radishes, mint, and parsley to a large mixing bowl.
  5. In a small jar or bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, and salt.
  6. Shake or whisk until the dressing is well mixed.
  7. Pour the dressing over the salad and toss gently.
  8. Add the crispy pita bread just before serving.
  9. Toss lightly and serve immediately.

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 440mgPotassium: 540mgFiber: 5gSugar: 7gVitamin A: 5200IUVitamin C: 34mgCalcium: 95mgIron: 2.2mg

Notes

  • Add the crispy pita bread right before serving so it does not get soggy.
  • Use fresh lemon juice for the brightest flavor.
  • Sumac is optional, but it gives the salad a classic Middle Eastern taste.
  • Adjust the pomegranate molasses to taste if you prefer a sweeter or tangier dressing.
  • Store dressing, vegetables, and pita separately if making ahead.

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