This authentic Lebanese fattoush salad is a Middle Eastern classic. Fresh chopped salad is flavored with crispy toasted pita and a bright, zesty dressing.
Servings: 6 servings
- 2 heads Romaine Lettuce
- 1 ½ cup Chopped Cucumbers See Note #1
- 1 cup Chopped Roma Tomatoes
- ½ cup Sliced Radishes
- ½ cup Parsley
- ½ Red Onion Sliced
- 2 Pita Bread
- 3 tablespoon olive oil
- ¼ cup Extra Virgin Olive Oil
- 4 tablespoon Lime juice See Note #2
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Sumac
Chop romaine lettuce and place it in a large bowl.
Add in chopped cucumbers, tomatoes, radishes, parsley and red onion. Mix well and loosely using two spoons.
Heat a skillet over medium heat and brush olive oil on both sides of pita breads. Tear them using your hands and place them in the pan. Toast the pieces on both sides until they're golden brown and crispy. Set them aside.
Pour the dressing over the salad and mix well.
Top with toasted pita and serve immediately.
- If you decide to serve fattoush later, make the salad but don't mix it with the dressing or the toasted pita. When ready to serve, toss the salad with the dressing and toasted pita and serve immediately. That being said, it's best to make fattoush right before serving so all the ingredients are fresh.
- You can make the toasted pita ahead of time using homemade pita or store-bought. However, it's always best to make it fresh so it's crispy. It's best to let pita become a bit stale before frying it for this Lebanese fattoush salad. Alternatively, you can use pita chips for this recipe.
- Use fresh vegetables to make this recipe. You can use any type of vegetable you have on hand, such as bell peppers, dill, different types of lettuce and tomatoes.
- Don't skip the sumac as it's the main ingredient for the dressing used in this recipe.
Calories: 237kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 314mg | Potassium: 591mg | Fiber: 5g | Sugar: 3g | Vitamin A: 18596IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 3mg