Fattoush – Connoisseurus Veg

This fattoush salad is made with crispy bits of pan-fried pita bread, contemporary herbs and veggies all wearing a zippy lemon French dressing. Refreshing, scrumptious, and ideal as a aspect or mild major dish!

Close up of Fattoush Salad on a serving dish with lemon wedges.

I completely fell in love with fattoush the primary time I attempted it. It is an amazingly scrumptious and satisfying salad, and ideal even for non-salad of us.

Fattoush is a Lebanese salad made with contemporary veggies and tangy dressing. But it surely’s defining function is the fried pita bread. So good! Little bits of pita get pan-fried in olive oil and combined proper in with the salad. They’re like the final word croutons!

Along with the scrumptious fried pita bits, fattoush options crispy romaine, cucumber, tomatoes and radishes. It is a wonderful dish to make in the midst of summer season when these veggies are plentiful. On prime of all of it we have got a zesty, garlicky dressing that is ok to eat by the spoonful.

This salad is completely flavor-packed and refreshing. It may well stand on it is personal as a major dish, or you’ll be able to serve it as a aspect and pair it up with different Center Japanese favorites like roasted garlic hummus, mujadara, or baked falafel.

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Elements You may Want

  • Pita bread. I used complete wheat pita bread, however white pita will work simply fantastic.
  • Olive oil. Do not substitute this. Olive will give your salad one of the best taste.
  • Salt and pepper.
  • Lemon juice. Use freshly squeezed juice. The bottled stuff does not have a lot taste.
  • Garlic.
  • Pomegranate molasses. That is non-compulsory and can add a contact of candy, fruity taste to the dressing. Search for it within the worldwide aisle of your grocery store.
  • Floor sumac. Sumac is a quintessential taste of fine fattoush, so please do not skip it! You might be able to discover it within the spice or worldwide aisle of the grocery store. If not, attempt a Center Japanese market or on-line.
  • Romaine lettuce.
  • Roma tomatoes. Different styles of tomatoes will work fantastic, however you could wish to take away the seeds earlier than utilizing them.
  • Cucumber.
  • Radishes.
  • Scallions. Also referred to as inexperienced onions.
  • Recent parsley.
  • Recent mint.

How It is Made

The next is an in depth photograph tutorial on methods to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe.

Begin by pan-frying your pita bread.

Pita bread pieces cooking in a cast iron skillet.

Warmth some olive oil in a big skillet and add torn up bits of pita bread. Pan fry them for a couple of minutes, ensuring to allow them to sit on the new floor moderately than stirring continually.

Browned pita bread pieces in a cast iron skillet.

You may flip the pita a couple of occasions whereas it cooks. It is finished when the items have numerous brown and crispy spots. Sprinkle the pita bits with salt and pepper. Take them out of the skillet and allow them to cool when you make the salad and dressing.

Hand stirring salad dressing together in a liquid measuring cup.

Stir the dressing components collectively in a small container, akin to a liquid measuring cup.

Hand stirring Fattoush Salad together in a mixing bowl.

Pour the dressing over the salad components. Give it a toss, then add the fried pita bread and toss once more.

Dish of Fattoush Salad and serving spoon on a white wooden surface.

Your fattoush salad is prepared! Serve it immediately.

Leftovers & Storage

In case you suppose you may have leftovers, I extremely suggest maintaining a portion of the fried pita separate, as it would shortly get soggy when you add dressing. The salad will hold (with or with out pita) in an hermetic container within the fridge for about 3 days. The pita will hold in an hermetic container or sealed bag at room temperature for a few week.

Extra Salad Recipes

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Close up of Fattoush Salad on a serving dish with lemon wedges.


This fattoush salad is made with crispy bits of pan-fried pita bread, contemporary herbs and veggies all wearing a zippy lemon French dressing. Refreshing, scrumptious, and ideal as a aspect or mild major dish!


  • 2
    pita bread,
    torn into bite-sized items
  • 2
    olive oil
  • Salt and pepper,
    to style

For the Dressing

  • ¼
    olive oil
  • ¼
    lemon juice
  • 2
    garlic cloves,
  • 1
    pomegranate molasses,
  • 1
    floor sumac
  • ½

For the Salad

  • 1
    medium head
    romaine lettuce,
    roughly chopped
  • 12
    Roma tomatoes,
  • 1
    medium cucumber,
  • 3
    medium radishes,
  • 2
  • ¼
    contemporary parsley,
    finely chopped
  • 2
    contemporary mint,
    finely chopped


  1. Pan-fry the pita bread first. Coat the underside of a big skillet with the two tablespoons of olive oil and place it over medium-high warmth.

  2. Give the oil a minute to warmth up, then add the pita bread items.

  3. Let the pita bread sit within the sizzling oil for a couple of minutes, till the items begin to brown and crisp. Flip them and allow them to cook dinner for a couple of extra minutes. They need to have numerous darkish crispy spots when finished.

  4. Sprinkle the pita bread frivolously with salt and pepper. Take away it from the skillet and switch it to a plate.

  5. Whisk the dressing components collectively in a small bowl or container akin to a liquid measuring cup.

  6. Mix the salad components in a big mixing bowl and add the dressing. Toss to coat the greens with the dressing.

  7. Add the pita bread and toss once more to coat the pita with dressing.

Diet Details


Quantity Per Serving

Energy 326
Energy from Fats 198

% Every day Worth*

Fats 22g34%

Saturated Fats 3.2g16%

Sodium 472mg20%

Potassium 623mg18%

Carbohydrates 30.9g10%

Fiber 3.2g13%

Sugar 8.1g9%

Protein 4.9g10%

Calcium 79mg8%

Iron 4mg22%

* % Every day Values are primarily based on a 2000 calorie weight loss program.