Ever tried fattoush? Once you do, you’ll never forget it! Fattoush salad is a colorful Lebanese salad that’s bursting with fresh produce, lettuce and mint. It’s refreshing, crisp and satisfying. Fattoush is the salad to make if you have random leftover fresh vegetables (radish, carrots, tomatoes, cucumber, etc.) and pita bread. You really can’t go wrong with the proportions here.
Simply tear up the pita and bake it with some olive oil and salt. You’ll end up with crisp, toasted Mediterranean croutons. Fattoush is the Lebanese solution for stale pita bread, in the same way that French toast uses up stale bread. Isn’t it smart?
The Best Fattoush Salad
Here’s my twist on traditional fattoush salad: Instead of making a basic lemon dressing, I used my fresh mint dressing. The dressing is super easy to make in the food processor, and infuses the salad with even more delicious mint flavor. It’s irresistible!
How to Serve Fattoush
Fattoush salad is a beautiful, light meal perfect for warm evenings. To make it more of a complete meal, top it with crispy baked falafel. Or, serve it with Lebanese bean salad, or hummus or baba ganoush and toasted pita wedges on the side. It’s also a great side salad for grilled entrées.
Fattoush Salad Ingredients
Key fattoush salad ingredients:
Fresh greens (traditionally purslane but I recommend romaine) Toasted torn pita bread Fresh mint leaves Lemony dressing Ground sumac (optional, see below)
Fattoush salads are versatile. Add any of these ingredients:
Tomato Radish Red onion or green onion Cucumber Carrot Cabbage Bell pepper Zucchini or yellow squash Parsley Pitted olives Add more protein to your salad by adding cooked chickpeas or lentils!
What is sumac?
Sumac is a pinkish-red Middle Eastern spice that tastes tart and almost lemony. It offers a jolt of hot pink color and intriguing flavor, and I love it. You’ve seen it before on my ultra-creamy hummus recipe and this Mediterranean sweet potato farro salad.
Please let me know how you like this fattoush salad recipe in the comments! It’s the best fattoush I’ve ever had, and I hope you agree. Looking for more big, fresh green salads? Don’t miss these:
Strawberry arugula salad with balsamic vinaigrette Chopped Greek salad Mexican green salad with jalapeño-cilantro dressing Colorful green salad with carrot-ginger dressing Italian chopped salad
Make it gluten free: Substitute gluten-free pita bread. Make it dairy free/vegan: Don’t add feta. Vegans, use maple syrup instead of honey when making the dressing. Change it up: Add cooked, drained chickpeas or lentils to make the salad a full meal.
