Fattoush Salad

Contributed by : Jill Kanwischer
Connected Tree Member : Jill Kanwischer
Mediterranean Recipes : Salad Recipes

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients for
Fattoush Salad


  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 garlic cloves, grated
  • 1 tsp sumac
  • 1 tsp pomegranate molasses
  • 1/2 tsp mint, fresh or dried
  • 1/2 tsp kosher salt
  • Fresh cracked black pepper, to taste

  • 1 large double ply pita bread, cut into triangles
  • 3 tbsp olive oil
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 1 large head of romaine lettuce, chopped
  • 1 large tomato, diced
  • 2 - 3 persian cucumbers quartered (mini cucumbers)
  • 1/2 a large green pepper, chopped
  • 5 radishes, diced
  • 2 green onions, chopped
  • 1/4 cup fresh chopped parsley

How to Make
Fattoush Salad

  1. Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified.
  2. Season to taste with salt and pepper. Set aside.
  3. Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers. Cook, stirring frequently until the pieces of bread are crispy and golden in colour, about 5-7 minutes. Set aside.
  4. Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
  5. Add the fried pita bread to the salad immediately before serving and gently toss again.


Storage: If the salad has not been tossed, you can store it in an airtight container for up to 4 days. If it has been tossed, it’s best to eat it within 24 hours since it will be soggy after that. The dressing will keep well for up to 1 month in the fridge.