Name: The Best Fattoush Salad
Prep time: 10 min
Total time: 10 min
Ingredients: Juice of 1 lemon; 1 teaspoon pomegranate molasses; 1 small garlic clove (minced or pressed); 1 teaspoon kosher salt; 2 teaspoons crushed dried mint (divided); 2 teaspoons sumac (divided); 3 tablespoons extra-virgin olive oil; 2 hearts of romaine (chopped into 2-inch pieces); 1 cup cherry tomatoes (quartered); 1/2 red onion (thinly sliced); 2 radishes (thinly sliced); Pita chips; 10 fresh mint leaves (in chiffonade); Freshly ground black pepper

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This Fattoush recipe is an authentic Lebanese salad, featuring a combination of sweet and tangy flavors, a bright, minty dressing, and crunchy textures of fresh veggies and crisp pita chips.

As soon as I opened up fellow foodie Maureen Abood’s cookbook Rose Water & Orange Blossoms, I was struck. Her gorgeous book centers around the fresh, vibrant flavors of Lebanese cooking, and is full of mouthwatering recipes like this refreshing fattoush salad. Maureen decided to write this book because even though she had blogged about Lebanese cuisine for a few years, and grew up Lebanese-American, she realized there was still a wealth of dishes and traditions to discover and learn about.

“I had so much fun developing what I call “fresh” Lebanese recipes—using traditional ingredients in new ways,” says Maureen. “I felt like I was really letting my mind wander, and whenever I do that, good things come from it!” I couldn’t agree with Maureen more.

What is Fattoush?

Fattoush is Lebanese salad made with toasted or fried pieces of flatbread, greens, radishes, tomatoes, and sumac. In Arabic, the word “fattoush” is derived from “fatteh” which translates to “crumbs.” This salad is said to have originated in Northern Lebanon, from farmers who would fry up scraps of flatbread or pita in olive oil and then add herbs and veggies to them.

In this recipe, Maureen calls for pita chips (you can make your own but store-bought work just fine). The pita chips are crucial component of this recipe. They add a texture and crunch you’ll find totally addicting after they soak in some of that dressing!

Here’s what you’ll need to make Fattoush Salad:

A lemony, sumac-mint-pomegranate molasses dressing that you’ll want to drizzle over everything
Romaine lettuce
Cherry tomatoes
Red onion
Radishes
Pita chips
Fresh mint

What Does Fattoush Taste Like?

Fattoush has become one of my favorite spring and summer salads. It’s light and fresh and full of great aromatics and crunchy textures. All of the ingredients play nicely with one another, covering all your sweet, savory, fruity bases. I love that this salad features a handful of fresh mint, as well as dried mint, for extra flavor that truly makes the salad pop.

Fattoush may sound exotic. I’m here to say it is, and it isn’t. The components of the salad are minimal and familiar. The true flavor star lies in the vibrant, herbaceous dressing. A sprinkling of sumac (a dried red spice used in Middle Eastern and Mediterranean cuisines) delivers a bit of tart fruitiness to balance out the sweet syrup of the dressing’s pomegranate molasses.

The pomegranate molasses is fragrant and sweet, and is reminiscent of a balsamic glaze but less acidic. Let me tell you, it’s a stellar addition to the pantry. Use it in dressings or marinades, especially for grilled meats, like lamb, or even use it for baking. Speaking of grilled meats, even though it’s vegetarian, it’s quite filling (though I’ve got to say grilled chicken or lamb added to this would be super delicious!).

If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 1 vote