Easy Lebanese Fattoush Salad
Get ready to elevate your salad game with my go-to 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.
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.