Fattoush Salad (My Family's Recipe - الفتوش)

4.97 from 60 votes

Fattoush Salad (My Family's Recipe - الفتوش)

This fattoush recipe is unchanged from my childhood, passed down from my mother from hers and so forth. Fattoush is Lebanon’s version of a garden salad with sour dressing and toasted pita bread for extra crunch.

Prep Time20

Cook Time5

Total Time25

Course: Salad, side

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: people

Calories: 115kcal

Author: Janelle Hama

Equipment

Ingredients

2 cups Tomato chopped, bite sized
2 cups Cos Lettuce (Romaine) chopped
2 cups Lebanese cucumber chopped, bite-sized
1 cup Capsicum (Bell pepper) chopped, bite-sized
¾ cup White Onion chopped, bite-sized
½ cup Radish sliced
½ cup Purslane roughly chopped, take hard parts of stalk off
¼ cup Fresh mint chiffonade (thinly sliced)
¼ cup Fresh parsley roughly chopped, take hard parts of stalk off
1 piece Lebanese pita bread

Fattoush Dressing

¼ cup Lemon juice freshly squeezed
⅓ cup Olive oil extra virgin
1 teaspoon Salt or to taste
½ teaspoon Sumac heaped
½ teaspoon Pomegranate Molasses
½ teaspoon Dried mint

Instructions

Bake Lebanese flatbread in a preheated oven 180C (356F) until golden brown. Approx. 5 minutes. Set aside.
1 piece Lebanese pita bread
Whisk all fattoush salad dressing ingredients together, set aside
¼ cup Lemon juice, 1 teaspoon Salt, ½ teaspoon Sumac, ½ teaspoon Pomegranate Molasses, ½ teaspoon Dried mint, ⅓ cup Olive oil
In a large salad bowl, combine all vegetables and herbs and toss through the fattoush dressing. Place fattoush in a serving plate and crush baked Lebanese bread into bite sized pieces on top. Serve immediately
2 cups Tomato, 2 cups Cos Lettuce, 2 cups Lebanese cucumber, 1 cup Capsicum, ¾ cup White Onion, ½ cup Radish, ½ cup Purslane, ¼ cup Fresh mint, ¼ cup Fresh parsley

Notes

The fattoush dressing can be made ahead and stored in the fridge. Adjusting the dressing - pomegranate molasses will darken this salad considerably if too much is added.

All cups are loosely filled

For a crunchy fatoush salad, add the dressing just before serving and don’t mix the bread through or serve it on the side.

For a juicy fattoush - add the dressing (except pita bread) 30 minutes prior to serving. All the ingredients would’ve had the time to soak in the juices, then place the broken bread pieces on top.

Traditionally Fattoush uses fried Lebanese pita bread, baking the bread is a healthier alternative.

Another Lebanese salad to check out is my Rocca Salad. It's a much simpler salad made with arugula as the main leafy green.

Nutrition