Fattoush salad

5 from 3 votes

This classic fattoush salad is a delicious combination of crunchy vegetables, crisp pita chips and bright citrusy dressing. Versatile and so tasty.

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side

Cuisine: Lebanese, Middle Eastern

Servings: -4 (depending how served)

Calories: 381kcal

Author: Caroline's Cooking

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Ingredients

1 pita bread
2 tablespoon vegetable oil (for frying, or see notes below)
½ head romaine lettuce (or green leaf lettuce)
1 tomato medium-large
1 Persian cucumber or approx ⅓ - ½ English cucumber
2 radishes
½ pepper red, yellow or green as you prefer
¼ cup parsley 4tbsp, roughly chopped, a small bunch

For dressing

½ lemon juice only
2 tablespoon olive oil
½ teaspoon sumac
½ teaspoon pomegranate molasses
1 clove garlic crushed/minced
salt and pepper a little, to taste

Instructions

Cut the pita bread into small pieces - you can cut them in triangles or squares as you prefer (I find smaller pita work well as triangles, larger ones are better made square).
Warm a thin layer of oil in a medium skillet over a medium heat. Fry some of the pieces of pita in a single layer for around 2 - 3 minutes then turn and cook on the other side. You want them crisp but not burning. Also, you need enough oil to have them make contact with the oil but not so much they soak up a lot of it. Remove the pita chips and drain on kitchen paper then repeat with more of the pita pieces until all are cooked. Set aside to use or store in a container at room temp if making ahead.
Slice the lettuce fairly thin, cutting larger pieces in half if needed, and place in a medium-large salad/serving bowl.
Dice the tomato, removing any rough core as needed. Cut the cucumber in half then slice relatively thin. Thinly slice the radishes and dice the pepper. Add all to the bowl.
Roughly chop the parsley leaves and add to the bowl.
Make the dressing by whisking together the lemon juice, oil, sumac, pomegranate molasses, crushed garlic and a little salt and pepper. You can also add all of the ingredients to a small jar, cover with the lid and shake together instead as I typically do.
When ready to serve, add the pita chips and dressing to the bowl and mix well. If you want it extra crisp, hold back the pita chips and let people add themselves at the table.

Video

Notes

If you prefer, you can also bake the pita chips for this to use a little less oil - see my baked pita chips recipe for instructions.

Some people like to add some sliced onion/red onion into the salad as well, and a little dried mint can be added to the dressing as well, if you like.

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