Fattoush Salad Recipe
Lebanese · Salad · 30 min total
A refreshing Lebanese bread salad with crispy pita chips, fresh vegetables, and a tangy sumac dressing.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 large pita breads, split and cut into bite-size pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 large romaine lettuce, chopped (about 4 cups)
- 2 medium tomatoes, diced
- 1 English cucumber, diced
- 4 radishes, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 3 green onions, sliced
- 1/4 cup lemon juice
- 2 tablespoons sumac
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Toss pita pieces with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on baking sheet and bake 8-10 minutes until golden and crisp. Let cool.
- In a large bowl, combine lettuce, tomatoes, cucumber, radishes, parsley, mint, and green onions.
- In a small bowl, whisk together lemon juice, sumac, garlic, remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and black pepper.
- Pour dressing over salad and toss well. Add cooled pita chips and toss gently. Serve immediately.
Tips
- Add pita chips just before serving to keep them crunchy.
- Fattoush is best eaten fresh; leftovers will become soggy.
- For a gluten-free version, substitute pita with gluten-free flatbread or omit.
- Sumac can be found in Middle Eastern markets or online.
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