Fattoush Salad is a vibrant and refreshing dish, celebrated for its textural contrast and bold flavors. It combines crisp vegetables, a tangy dressing, and crunchy toasted pita, making it a staple in Mediterranean cuisine. Each bite offers a harmonious blend of fresh ingredients that come together to create a delightful salad bursting with flavor.
Ingredients Breakdown
Romaine lettuce provides a fresh, crisp base that adds volume and a mild crunch. Persian cucumbers, cherry tomatoes, and radishes introduce refreshing crunch, natural sweetness, and peppery undertones that elevate the salad’s complexity. Red onion, mint, and parsley contribute aromatic freshness and depth of flavor, with mint offering a cooling effect and parsley enhancing the earthiness. Toasted pita, a signature component, adds a crispy, golden-brown texture, making each bite satisfying. The dressing, a mix of extra-virgin olive oil, fresh lemon juice, pomegranate molasses, honey, sumac, garlic, and sea salt, creates a well-balanced combination of tangy, slightly sweet, and savory notes.
Step-by-Step Instructions for a Perfect Fattoush Salad
Toasting the Pita
To achieve the perfect crispiness, torn pita pieces are drizzled with olive oil and seasoned with sea salt before baking until golden brown. Evenly coating the pita ensures consistent crunch, while monitoring the baking time prevents burning.
Preparing the Dressing
Whisking the dressing ingredients together ensures a well-emulsified consistency. Pomegranate molasses lends a deep, tangy sweetness that balances the citrusy brightness of the lemon juice. Adjusting seasoning according to taste helps achieve the perfect balance of flavors.
Assembling the Salad
Layering the ingredients properly enhances both texture and presentation. Starting with the chopped romaine, cucumbers, tomatoes, radishes, and red onion, half of the toasted pita and herbs are added first to distribute flavors evenly. Tossing gently with half of the dressing ensures every component is well coated.
Final Touches and Presentation
After tasting and adjusting seasoning, the remaining pita and herbs are sprinkled over the top for extra crunch and color. A final dusting of sumac adds a bright, citrusy finish, enhancing the dish’s overall vibrancy.
Recipe Tips
Choosing the best vegetables:
Opt for fresh, crisp produce to enhance the salad’s overall texture.
Toasting the pita properly:
Ensure even toasting to achieve a perfect crunch without burning.
Balancing the dressing:
Adjust the lemon juice and pomegranate molasses to taste.
Making ahead:
Prepare ingredients in advance but assemble just before serving to maintain crispness.
What to Serve With This Recipe
Classic pairings: Enjoy alongside grilled meats, roasted vegetables, or falafel.
Lighter options: Pair with hummus, baba ganoush, or labneh for a mezze-style meal.
Bread pairings: Serve with warm pita bread or flatbread to soak up the flavorful dressing.
Frequently Asked Questions
Can I use store-bought pita chips instead of toasting my own?
Yes, but homemade toasted pita offers a fresher, more authentic taste.
How do I store leftovers?
Store without the pita to prevent sogginess and add fresh pita before serving.
Can I substitute pomegranate molasses?
Yes, a mix of balsamic vinegar and honey can work as an alternative.
Is there a dairy-free option?
The recipe is naturally dairy-free, making it a great option for various diets.
Can I add protein to make it a full meal?
Absolutely! Grilled chicken, shrimp, or chickpeas are excellent additions.
Fattoush Salad is a simple yet bold dish that’s perfect for any occasion. Its fresh ingredients, tangy dressing, and crunchy pita make it a standout choice for those seeking a satisfying and nutritious meal. Experiment with different toppings and variations to make it your own, and enjoy the bright, tangy flavors in every bite.
Ingredients
1 small head romaine lettuce, chopped
2 Persian cucumbers, thinly sliced
1 cup cherry tomatoes, halved
4 red radishes, thinly sliced
â…“ cup thinly sliced red onion
½ cup fresh mint leaves
â…“ cup chopped fresh parsley
2 pita breads, torn into 1-inch pieces
Extra-virgin olive oil, for drizzling
Sea salt, for sprinkling
Dressing
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons pomegranate molasses
1 teaspoon honey
1 teaspoon ground sumac, plus extra for garnish
1 garlic clove, grated
½ teaspoon sea salt
Instructions
Toast the Pita
Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper. Spread the torn pita pieces evenly on the sheet, drizzle with olive oil, and sprinkle with sea salt. Toss to ensure each piece is lightly coated, then arrange them in a single layer. Bake for 13 to 20 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and set aside.
Prepare the Dressing
In a medium mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, pomegranate molasses, honey, sumac, grated garlic, and sea salt until fully emulsified. Adjust the seasoning if needed.
Assemble the Salad
In a large serving bowl, combine the chopped romaine, sliced cucumbers, halved cherry tomatoes, radishes, red onion, and half of the toasted pita pieces. Add half of the fresh mint and parsley, then drizzle with half of the dressing. Gently toss the ingredients to coat them evenly.
Taste and adjust seasoning if necessary, adding more dressing as desired. Sprinkle the remaining pita, mint, and parsley on top for added texture and freshness. Finish with a dusting of sumac for a tangy final touch. Serve immediately and enjoy this crisp, refreshing salad.
Fattoush Salad Recipe
Ingredients
- 1 small head romaine lettuce chopped
- 2 Persian cucumbers thinly sliced
- 1 cup cherry tomatoes halved
- 4 red radishes thinly sliced
- â…“ cup thinly sliced red onion
- ½ cup fresh mint leaves
- â…“ cup chopped fresh parsley
- 2 pita breads torn into 1-inch pieces
- Extra-virgin olive oil for drizzling
- Sea salt for sprinkling
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon honey
- 1 teaspoon ground sumac plus extra for garnish
- 1 garlic clove grated
- ½ teaspoon sea salt
Instructions
Toast the Pita
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper. Spread the torn pita pieces evenly on the sheet, drizzle with olive oil, and sprinkle with sea salt. Toss to ensure each piece is lightly coated, then arrange them in a single layer. Bake for 13 to 20 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and set aside.
Prepare the Dressing
- In a medium mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, pomegranate molasses, honey, sumac, grated garlic, and sea salt until fully emulsified. Adjust the seasoning if needed.
Assemble the Salad
- In a large serving bowl, combine the chopped romaine, sliced cucumbers, halved cherry tomatoes, radishes, red onion, and half of the toasted pita pieces. Add half of the fresh mint and parsley, then drizzle with half of the dressing. Gently toss the ingredients to coat them evenly.
- Taste and adjust seasoning if necessary, adding more dressing as desired. Sprinkle the remaining pita, mint, and parsley on top for added texture and freshness. Finish with a dusting of sumac for a tangy final touch. Serve immediately and enjoy this crisp, refreshing salad.
