Lebanese Fattoush Salad
This Lebanese Fattoush Salad is a vibrant Middle Eastern salad that combines crunchy vegetables, fresh herbs and homemade pita chip tossed with a tangy pomegranate vinaigrette.
Servings: 4 servings
Calories: 381kcal
Ingredients
Salad
- 1 large head of romaine cut into ½ inch pieces
- 2-3 medium sized vine ripened tomatoes diced
- 2 Persian cucumbers cut into ½ inch pieces
- 2-3 radishes thinly sliced
- ½ cup pomegranate seeds
- ¼ cup fresh mint leaves finely chopped
- ¼ cup fresh parsley leaves finely chopped
Pita Chips
- 2 pita bread
- Olive oil for drizzling
- ½ teaspoon sumac
Vinaigrette
- ½ cup olive oil
- 1 tablespoon pomegranate molasses
- 2 teaspoons honey
- ½ lemon zested and juiced
- ½ teaspoon Kosher salt
Instructions
- For pita chips, preheat the oven to 400 degrees Fahrenheit.
- Cut the pita breads into bite-sized pieces, about the size of ½ inch cubes. Spread the pita pieces on a baking sheet in a single layer, drizzle with olive oil, and sprinkle with ½ teaspoon of sumac. Give the pita pieces a toss so the oil and sumac is evenly coated.
- Bake the pita chips in the preheated oven for 12-15 minutes, or until they are crisp and golden brown. Once done, set the pita chips aside to cool.
- Next, in a large bowl, combine the chopped romaine lettuce , diced tomatoes, chopped Persian cucumber, sliced radish, pomegranate seeds and fresh herbs.
- For the vinaigrette, whisk together olive oil, pomegranate molasses, honey and lemon zest and juice and season with Kosher salt until well combined. You can also add this to a mason jar and shake until emulsified.
- Add the cooled pita chips to the salad and pour the vinaigrette over the salad, tossing gently to ensure all the ingredients are evenly coated.
Notes
- Crispy Pita Chips: Keep the pita chips seperate and in an air tight container or resealable bag to keep them crisp. Add the pita chips right before serving.
- Seedy Cucumbers: If your cucumbers are seedy and watery, cut them in half lengthwise and use a spoon to scrape out the seeds.
- Make the Vinaigrette Ahead: The vinaigrette can be made 3-5 days ahead of time.
- Make the Salad Ahead of Time: If making the salad ahead of time, keep the vinaigrette and pita chips seperate until ready to serve. Prepped salad can be made up to 2 days in advance
Nutrition
Calories: 381kcal | Carbohydrates: 31g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 452mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1590IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg