Lebanese Fattoush Salad Recipe

5 from 2 votes

Learn how to make a Lebanese fattoush salad with fresh veggies and crispy homemade pita chips for a flavor-loaded side dish or appetizer!

Prep Time10

Course: Appetizer, Side

Cuisine: lebanese food, middle eastern

Keyword: fattoush salad, fattoush salad recipe

Servings: servings

Preheat the oven to 400 degrees F (200 degrees C).
On a baking sheet, combine the cubed pita bread, olive oil, sumac, salt, and pepper.
2 8- inch-diameter pita breads, 3 Tablespoons olive oil, 1 teaspoon sumac, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper
Toss until the bread is well coated in oil and seasoning.
Spread the coated bread in a single layer for even baking.
Bake in the preheated oven for 12-15 minutes, stirring halfway through to ensure even cooking.
Set the pita chips aside to cool.

In a salad jar shaker or mason jar, combine all the dressing ingredients.
1/3 cup extra-virgin olive oil, Juice of 1 medium lime, 1 tablespoon sumac, 1 Tablespoon pomegranate molasses, 1 clove garlic, 1 teaspoon sea salt
Shake vigorously until the dressing is well emulsified. Tip: This dressing can be prepared ahead of time and refrigerated until ready to use.

In a large bowl, combine the diced tomatoes, diced Persian cucumbers, thinly sliced shallot, sliced radishes, sliced romaine lettuce, romaine crunch greens, parsley leaves, and fresh mint leaves.
3 medium ripe roma tomatoes, 4 Persian cucumbers, 1 medium shallot, 4 cups romaine lettuce, 2 cups romaine crunch greens, 1/2 cup thinly sliced radishes, 1.5 cups flat-leaf parsley leaves, 1 cup fresh mint leaves
Toss the salad ingredients together.
Drizzle the prepared dressing over the salad and toss again to ensure even distribution.
To serve, top the salad with the baked pita chips for a delightful crunch.

Note: Feel free to prepare the dressing and baked pita chips in advance for easier assembly when ready to serve.