Recipes | Salad | Vegetarian

Lebanese Fattoush Salad

The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.

A plate of Lebanese Fattoush Salad.

This Lebanese Fattoush Salad is one of my favorite salads, any time of the year. It is a little tangy, a little crunchy and very light. The salad is part of our cooking school menus for team building events. I love to serve it with Chicken Shwarma and rice.

Awhile back, I held a contest with my small group leaders . The prize was a cooking class going to the small group that brought the most potential new leaders. Joyce’s group won and I had the privilege of cooking with the women in her group one evening. Cooking together never gets old. It is a great way to make new friends and deepen relationships. I was able to hear a little about each of them and their stories.

What’s In A Lebanese Fattoush Salad?

In Arabic, the word “fattoush” is derived from “fatteh” which means “crumbs.” Said to have originated in Lebanon,  Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. Their fattoush was built by throwing the pita chips in with whatever in-season vegetables and herbs they have on hand. It’s like a Lebanese version of a Panzanella. The salad includes the following ingredients:

  • Romaine lettuce
  • Red Peppers
  • Tomatoes
  • Pita Chips, make your own if you can!
  • Radishes
  • Cucumbers
  • Sumac
  • Dried Mint
  • Mint Leaves

What is Sumac?

Sumac spice has a tart flavor that is reminiscent of vinegar or lemon. It is an essential ingredient in Middle Eastern cooking.

Lebanese Fattoush Salad

The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.
Print Recipe
Prep Time:15 mins
Cook Time:0 mins

Ingredients

  • Juice of 1 lemon
  • 2 teaspoon pomegranate molasses
  • 2 small garlic clove minced or pressed
  • 2 teaspoon kosher salt
  • 4 teaspoons crushed dried mint divided
  • 4 teaspoons sumac divided
  • 4 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 hearts of romaine chopped into 2-inch pieces
  • 1 cup cherry tomatoes quartered
  • ½ red onion thinly sliced
  • 1 red pepper cut into long strips
  • 2 radishes thinly sliced
  • Pita chips
  • 10 fresh mint leaves in chiffonade
  • Freshly ground black pepper

Instructions

  • For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses,garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
  • For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl.Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.
Course: Salad
Cuisine: Mediterranean
Servings: 4

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