Authentic Lebanese Fattoush Salad

Authentic Lebanese Fattoush Salad

Discover the art of creating the perfect Lebanese Fattoush Salad

Welcome to the delightful world of ingarden kitchen, where we explore the vibrant and diverse flavors of international cuisine. Today, we embark on a culinary journey to Lebanon, a land known for its rich cultural heritage and mouthwatering delicacies. Our spotlight falls on the beloved Lebanese Fattoush Salad, a tantalizing medley of fresh vegetables, fragrant herbs, and crunchy pita bread, all tossed together in a zesty dressing. Join us as we unravel the secrets behind this iconic dish, delving into its history, ingredients, and the art of achieving that perfect balance of flavors. Get ready to elevate your salad game to new heights with our authentic and irresistible Lebanese Fattoush Salad recipe. Let's dive in and explore the magic of Lebanese cuisine!

6 servings, 15 minutes

  • 1 large head romaine lettuce (chopped)
  • 1 large vine-ripe tomato (diced)
  • 2-3 cucumbers (quartered)
  • 1/2 large green pepper
  • 5 radishes (diced)
  • 2 green onions (sliced)
  • 1/4 cup fresh chopped parsley
  • 1 seedpad radish microgreens
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves (pressed or grated)
  • 1 teaspoon sumac (can be replaced with Za'atar)
  • 1 teaspoon pomegranate molasses (swap with Balsamic Vinegar if not available)
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon salt
  • freshly cracked black pepper
Fried Pita Bread: 
  • 1 large double ply pita bread (cut into pieces)
  • 3 tablespoons olive oil
  • Salt & Pepper
  1. Dressing

    Combine the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt, and pepper. Whisk the mixture together until well blended. Gradually pour in the olive oil while whisking continuously until the ingredients are thoroughly combined. Set the mixture aside.

  2. Fry the Pita

    Heat olive oil in a large skillet over medium heat. Place the pita bread in the skillet and season it with salt and pepper. Cook while stirring regularly until the pita bread turns crispy and attains a golden color, which typically takes around 5 to 7 minutes. Set the cooked pita bread aside.

  3. In a spacious serving bowl, arrange the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions, parsley and radish microgreens. Drizzle the dressing over the ingredients and gently toss to thoroughly mix everything together.

  4. Add the fried pita bread to the salad right before the serving.

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