Lebanese Fattoush Salad Recipe
This vibrant lebanese fattoush salad recipe combines crisp vegetables, fragrant herbs, a tangy pomegranate molasses dressing, and perfectly pan-fried pita chips for the ultimate crunch.
Equipment
- Skillet
- large bowl
- Whisk
Ingredients
Salad:
- 1 head romaine lettuce, chopped
- 1 cup purslane leaves, stems removed
- 3 persian cucumbers, sliced into half moons
- 3 tomatoes, diced
- 4 radishes, sliced into half moons
- 1 bell pepper, any color, diced
- 3 green onions, thinly sliced (both white and green parts)
- 1 cup fresh mint, chopped
- 1 cup flat-leaf parsley, chopped
Dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons pomegranate molasses
- 1 garlic clove, grated or minced
- 2 teaspoons sumac
- 1 teaspoon dried mint
- 2 teaspoons kosher salt, adjust to taste
Pita Chips:
- 2 loaves thin pita bread
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
Instructions
Make the Crispy Pita
- Cut the thin pita bread into 1-inch squares. Warm 1 tablespoon olive oil in a skillet over medium heat, add a lightly crushed bit of garlic and a pinch of Za'atar, then fry the pita pieces in batches until deeply golden and intensely crisp, turning as needed so they color evenly. Sprinkle with the 1/4 teaspoon kosher salt while still warm, then transfer to a plate and let them cool completely.
Prep the Vegetables and Herbs
- Core the tomatoes first, then dice them so the watery seed pockets do not thin out the salad later. Slice the Persian cucumbers and radishes into half moons, dice the bell pepper, thinly slice the green onions, and chop the romaine into medium, rustic pieces rather than a tiny dice.
- Add the romaine lettuce, purslane, cucumbers, tomatoes, radishes, bell pepper, green onions, fresh mint, and flat-leaf parsley to a large bowl. The bowl should already look bright and full, with plenty of texture and color before the dressing even goes in.
Whisk the Dressing
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, pomegranate molasses, grated or minced garlic, sumac, dried mint, and kosher salt until the mixture looks glossy and lightly thickened.
Toss and Serve
- A few minutes before serving, pour the dressing over the vegetables and toss until everything is evenly coated. Let the salad sit briefly to absorb the flavors, then taste and adjust the salt if needed.
- At the exact moment of serving, gently fold in the fried pita chips, or set them on the side so everyone can add their own. That final-minute step is what keeps the pita beautifully crisp instead of softening too soon.
Notes
Make-Ahead Tip: Salt and drain the tomatoes and cucumbers in a colander for 10 minutes before assembling to pull out excess moisture and prevent a watery salad.
Ingredient Substitution: If you cannot find purslane, fresh watercress or extra baby lettuce are excellent substitutes.
Texture Tip: Always use thin Lebanese flatbread rather than thick pocket pitas, as it fries into delicate, crisp shards instead of heavy chunks.
Storage Tip: Keep the chopped vegetables, dressing, and pita chips in separate airtight containers until serving to maintain maximum freshness and crunch.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.