Fattoush is an easy and tasty Mediterranean salad. This vegan salad has crisp lettuce, chopped vegetables, fresh herbs, and pita chips.
About Fattoush
Fattoush is a famous Mediterranean salad of chopped greens and vegetables combined with bread pieces of pita or khubz. It is often served on a mezze platter (Mediterranean snacks platter) along with other dishes like hummus, baba ganoush, and falafel.
In Arabic, the word “fattoush” is derived from “fatteh”, which means “crumbs.”
It is one of the best ways to use all the vegetables, green, and stale bread sitting in the refrigerator. When it comes to fattoush salad, there are no set rules; you can easily customize it and make it in your style.
More Reasons To LOVE Fattoush
- best way to eat vegetables
- possible GF (use gluten-free bread)
- a healthy vegan salad
- multi-purpose salad
- easy to customize
- meal prep friendly
Ingredients Required
Lettuce: Use either romaine or iceberg lettuce. Make sure salad leaves are crisp and fresh.
Cucumber: In all Mediterranean salads, cucumber is an essential ingredient. For fattoush, use either Persian, English, or Spanish Cucumbers.
Pepper: Add red, yellow, or green pepper to this salad.
Tomato: Large, ripe, and juicy Roma or vine tomatoes work best for this fattoush salad. You can add cherry or grape tomatoes, also.
Other Vegetables: Onion, Red Radish
Fresh Herbs: Flat Parsley, Cilantro, Coriander, and Green Onion gives a refreshing flavour to the salad. You can use either or a combination of 2 – 3 herbs.
Bread: Add readymade pita chips or cut pita bread into squares and toast them in a pan/oven/air fryer.
Salad Dressing
Fattoush Salad requires a classic Mediterranean-style dressing of extra virgin olive oil, lemon juice, garlic, salt, molasses, herbs, and seasoning. Whisk it nicely to emulsify oil and lemon juice.
The two authentic ingredients added to this dressing are – sumac and pomegranate molasses. You can substitute sumac with za’atar spice mix and pomegranate molasses with honey, maple, or brown sugar syrup.
How To Make Fattoush
Chop Vegetables: Make sure all the vegetables are finely chopped and of equal size, as it defines the salad’s texture.
Prepare Dressing: Add all the dressing ingredients to a jar with the lid. Shake it for 30 – 40 seconds to combine. You can make the dressing in a bowl by whisking manually until emulsified.
Pita Chips: Cut the pita bread into the desired shapes (triangles, squares or strips). Toss with olive oil and salt. Now you can pan-fry them, toast them in an oven, or air-fry them till crisp. If using readymade pita chips, skip this step.
Assemble Salad: Add all the chopped vegetables to a large mixing bowl. Pour dressing and finely chopped fresh herbs. Gently toss the salad. Add pita chips just before serving, and the fattoush salad is ready.
Serving Suggestion
Fattoush Salad makes an excellent side dish for grilled meats, fish, chicken skewers, kebabs, or kofta. You can tuck it inside the pita sandwich or shawarma wrap.
It is a meal prep-friendly salad you can make and store in the refrigerator for 2 – 3 days. Add dressing and pita chips right before eating the salad, or it will turn soggy.
My Tried & True Tips
Tip #1: USE FRESH VEGETABLES. Add crisp, crunchy, and freshest available vegetables to the salad. It makes a lot of difference to the taste and texture of the salad.
Tip #2: PLAY WITH TEXTURES by adding nuts, olives, cheese, capers, or pomegranates to your fattoush salad.
Tip #3: KEEP THE DRESSING SIMPLE. A sweet, sour, mildly spicy olive oil lemon vinaigrette adds excellent flavour to the salad. Do not go overboard with cheese and cream while making fattoush salad.
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Fattoush Salad Recipe
- Salad Mixing Bowl
Ingredients
Ingredients For Salad Dressing
- ⅛ Cup extra virgin olive oil
- 2 tablespoon lemon or lime juice
- 1 tablespoon pomegranate molasses
- 1 teaspoon crushed garlic
- 1 teaspoon chopped mint leaves
- 1 teaspoon sumac or za'tar spice mix
- 1 teaspoon salt or to taste
- ½ teaspoon crushed black pepper or to taste
Ingredients For Salad
- 2 Cup chopped Romaine lettuce
- ½ Cup chopped cucumber
- ½ Cup chopped tomato, discard pulp
- ½ Cup chopped onion
- ½ Cup chopped red radish
- ½ Cup chopped bell pepper
- 2 tablespoon finely chopped green onion
- 2 tablespoon finely chopped parsley
- 1 Cup pita chips
Instructions
- Add all the ingredients for dressing/vinaigrette (olive oil, lemon juice, molasses, sumac, salt, pepper, garlic, mint) to a bottle. Close the lid. Shake it for 30 – 40 seconds to emulsify oil and lemon juice. Taste and add more seasoning if required. You can whisk the dressing in a bowl, also.
- Cut the pita bread into the desired shapes (triangles, squares or strips). Toss with olive oil and salt. Now you can pan-fry them, toast them in an oven, or air-fry them till crisp. If using readymade pita chips, skip this step.
- Add all the chopped vegetables to a large mixing bowl. Pour dressing and finely chopped fresh herbs. Gently toss the salad.
- Add pita chips just before serving, toss one last time, and the fattoush salad is ready.
Recipe Notes:
- Please make sure all the vegetables are finely chopped and of equal size, as it defines the salad’s texture.
- You can prepare dressing, pita chips, and salad two days before. Assemble it just before serving to avoid a soggy salad.
- You can substitute sumac with za’atar spice mix and pomegranate molasses with honey, maple, or brown sugar syrup.
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