This hearty salad is made with crispy bits of pan-fried pita bread, fresh herbs and vegetables dressed in a zesty lemon vinaigrette. Refreshing, delicious, and perfect as a side or light main dish!
I absolutely fell in love with Fattoosh the first time I tried it. This is a surprisingly tasty and satisfying salad, and is perfect even for non-salad people.
Fattoush is a Lebanese salad made with fresh vegetables and a tangy dressing. But its defining feature is the fried pita bread. Very good! Bits of pita are fried in olive oil and mixed with salad. They are like the ultimate croutons!
In addition to delicious fried pita beets, fattoush has crispy romaine, cucumber, tomato and radish. This vegetable is a great mid-summer dish to make in abundance. All in all, we’ve got a garlicky dressing that’s good enough to eat with a spoon.
This salad is absolutely flavor-packed and refreshing. It can stand on its own as a main dish, or you can serve it as a side and pair it with other Middle Eastern favorites like roasted garlic hummus, muzadara, or baked falafel.
Jump:
Ingredients you will need
- pita bread I used whole wheat pita bread, but white pita would work just fine.
- Olive oil. Do not substitute this. Olives will give your salad the best flavor.
- Salt and pepper.
- Lemon juice. Use freshly squeezed juice. The bottled stuff doesn’t have much flavor.
- garlic
- Pomegranate molasses. This is optional and will add a sweet, fruity flavor to the dressing. Look for it in the international aisle of your supermarket.
- Ground sumac. Sumac is a wonderful flavor in good fattoush, so please don’t skip it! You may be able to find it in the spice or international aisle of the supermarket. If not, try a Middle Eastern market or online.
- Romaine lettuce.
- Roma tomatoes. Other varieties of tomatoes will work fine, but you may want to remove the seeds before using them.
- Cucumber.
- Radish.
- Scallions Also known as green onion.
- Fresh parsley.
- Fresh mint.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip right to the recipe, scroll all the way down.
Start by pan-frying your pita bread.
Heat some olive oil in a large pan and add the torn bits of pita bread. Pan-fry them for a few minutes, letting them sit on the hot surface without stirring constantly.
You can flip the pita several times while cooking. This is done when the pieces have lots of brown and crispy spots. Sprinkle pita bits with salt and pepper. Remove them from the skillet and let them cool while you make the salad and dressing.
Stir the dressing ingredients together in a small container, such as a liquid measuring cup.
Pour the dressing over the salad ingredients. Give it a toss, then add the fried pita bread and toss again.
Your fat salad is ready! Serve immediately.
Remaining and storage
If you think you’ll have leftovers, I recommend setting aside a portion of the fried pita, as it will get soggy quickly when you add the dressing. The salad will keep in an airtight container (with or without pita) in the fridge for about 3 days. Pita will keep in an airtight container or sealed bag at room temperature for about a week.
More salad recipes
Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!
fatach
This hearty salad is made with crispy bits of pan-fried pita bread, fresh herbs and vegetables dressed in a zesty lemon vinaigrette. Refreshing, delicious, and perfect as a side or light main dish!
material
-
2
the bread
pita bread,
Tear into bite-sized pieces -
2
table spoon
olive oil -
salt and pepper,
to test
For the dressing
-
¼
the cup
olive oil -
¼
the cup
lemon juice -
2
garlic cloves,
minced meat -
1
table spoon
pomegranate molasses,
optional -
1
teaspoon
The ground is sumac -
½
teaspoon
salt
For the salad
-
1
medium head
Romaine lettuce,
Cut approx -
12
ounce
roma tomatoes,
to cut -
1
medium cucumber,
to cut -
3
medium radish,
to cut -
2
fiber,
to cut -
¼
the cup
fresh parsley,
finely chopped -
2
table spoon
fresh mint,
finely chopped
instructions
-
First pan-fry pita bread. Coat the bottom of a large skillet with 2 tablespoons olive oil and place over medium-high heat.
-
Allow the oil to heat for a minute, then add the pita bread pieces.
-
Let the pita bread sit in the hot oil for a few minutes, until the pieces start to brown and crisp. Flip them over and let them cook for a few more minutes. They should have lots of dark crispy spots when done.
-
Sprinkle the pita bread lightly with salt and pepper. Remove it from the skillet and transfer to a plate.
-
Whisk the dressing ingredients together in a small bowl or container such as a liquid measuring cup.
-
Combine salad ingredients in a large mixing bowl and add dressing. Toss to coat vegetables with dressing.
-
Add the pita bread and toss again to coat the pita with the dressing.
nutrients
fatach
No. per job
calories 326
198 calories from fat
% Daily Value*
thick 22 grams34%
3.2 grams of saturated fat16%
Sodium 472 mg20%
potassium 623 mg18%
carbohydrates 30.9 grams10%
3.2 grams of fiber13%
8.1 grams of sugar9%
protein 4.9 grams10%
calcium 79 mg8%
iron 4 mg22%
* Percent Daily Value is based on a 2000 calorie diet.