Get ready to elevate your salad game with my go-to Easy Lebanese Fattoush Salad recipe! Packed with crispy veggies, toasted pita, and a tangy sumac dressing, it’s a flavour explosion in every bite. Simple, fresh, and a taste of Lebanon right in your kitchen.
Fattoush is a flavourful and refreshing Lebanese salad that is fresh and vibrant. It includes a mix of crisp vegetables of tomatoes, cucumbers, radishes, cabbage and lettuce, along with the addition of crispy pieces of toasted or fried pita bread.
The salad is generously seasoned with herbs of mint and parsley, and dressed with a zesty combination of olive oil, sumac, garlic & lemon juice. Fattoush is known for its delightful textures, combining the crunch of the veggies and pita with the juicy, tangy dressing. It’s a perfect side dish or a light meal on its own, perhaps with some grilled chicken or fish.
How to make
- Bake the Bread:
- Place Lebanese bread onto a lined baking tray and spray with olive oil. Season with salt, pepper and sumac.
- Bake in a 200C oven for 10 minutes, turning halfway through, or until it becomes crispy. Set aside and allow to cool before breaking into rough shards. If making ahead of time, once cool, store in an airtight container or ziplock bag.
- Prepare the Vegetables:
- In a large bowl, combine the tomatoes, cucumber, radishes, capsicum, spring/green onions, cabbage, lettuce, mint, and parsley. Cover and chill until ready to dress and serve.
- Make the Dressing:
- In a small bowl, whisk together the garlic, sumac, paprika, olive oil, lemon juice and salt. Adjust the seasoning to suit your taste.
- Assemble the Salad:
- When ready to serve, add the bread pieces to the salad and pour over the dressing. Using clean hands, toss well to combine making sure the dressing coats all the ingredients evenly.
- Serve:
- Allow the salad to sit for a few minutes to let the flavours meld.
- Serve immediately, enjoying the crispiness of the pita and the freshness of the vegetables.
- Optional Additions:
- For added protein, you can include grilled chicken or chickpeas.
- Include feta if desired for a more creamy fattoush salad.
Serving suggestions
- Grilled chicken, lamb, beef or fish
- Lamb or beef kafta’s
- Hummus
- Pita bread
- Falafels
- Tabbouleh
- Tzatziki
- Take to a Summer Barbecue: Be different. Take along to a summer barbecue for a refreshing salad that pairs well with barbecued meats. Your friends and family will enjoy eating something a little different rather than your regular everyday common salads.
❄️ Storage
FRIDGE:
If you have leftover Fattoush, refrigerate it as soon as possible. The sooner you refrigerate it, the longer it will stay fresher. It is best if consumed within 24 hours as they pita does go soggy after time. It will still be tasty though.
If possible, store the salad, pita and dressing in separate containers and only mix just before serving. This way, it will keep for up to 4 days in the fridge.
FREEZE:
Not suitable to freeze.
Easy Lebanese Fattoush Salad
Ingredients
FATTOUSH SALAD
- 2 large Lebanese pita breads
- Olive oil spray
- 1 teaspoon sumac
- Salt and pepper, to taste
- 2 Lebanese cucumbers, chopped
- 2 large vine-ripened tomatoes, roughly chopped
- 1 cup finely shredded red cabbage
- 3-4 radishes, halved and thinly sliced
- 1 small red capsicum, chopped
- 2 cups roughly chopped cos or ice-berg lettuce
- 2 spring/green onions, sliced
- ½ cup roughly chopped flat leaf parsley
- ½ cup roughly chopped mint
SUMAC DRESSING
- 3-4 cloves garlic, finely chopped or grated
- 1 tablespoon sumac
- 2 teaspoons paprika
- ¼ cup extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper, to taste
Instructions
FATTOUSH SALAD
- Preheat oven to 200℃ (180℃ fan forced). Line a large baking tray with baking paper. Place Lebanese bread onto tray and spray both sides with olive oil spray. Season with the sumac and salt & pepper to taste. Bake in the oven for 10-12 minutes, turning halfway through, or until golden and crisp. Remove and allow to cool, then break into rough pieces using your hands. Set aside or place into an airtight container until required.
- Combine all remaining salad ingredients into a large bowl and toss to combine. Cover and chill until required.
- When ready to serve, add the pita crisps to the salad mixture and pour over the Sumac Dressing. Using clean hands, mix until well combined making sure to coat all ingredients evenly with the dressing. Serve immediately with your choice of proteins or other sides.
SUMAC DRESSING
- Place all ingredients into a bowl and whisk until well combined or alternately place into a screw-top jar, shaking until well combined. Taste and adjust with more lemon juice, salt and pepper if required to suit your tastes. Chill until required. Dressing will keep in the fridge for up to 1 week.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified.
You may also like
- Crazily Good Hummus
- Lamb Kofta (Kafta)
- Lebanese 7 Spice Mix
- Middle Eastern Chicken & Rice One Pot
- Garlic Labneh Dip with Za`atar, Pine Nuts & Herbs
Leave a Reply