Fattoush Salad Recipe
Fattoush Salad is a vibrant Levantine favourite made with crisp lettuce, fresh vegetables, fragrant herbs, crunchy toasted pita and creamy feta. Finished with a zesty sumac and pomegranate molasses dressing, this colourful salad is fresh, crunchy and bursting with flavour—perfect as a light lunch or delicious side dish.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small jar or dressing jug
- 1 Whisk
- 1 Baking Tray –
- 1 Baking Parchment
- 1 Salad Tong –
Ingredients
For The Toasted Pita
- 3 pita breads
- 1½ tablespoons olive oil - extra-virgin
- ¼ teaspoon sea salt
For The Salad
- 1 large head romaine lettuce
- 3 Persian cucumbers
- 1½ cups baby tomatoes
- 6 red radishes
- ¾ cup red onion
- 1 cup fresh mint leaves
- ¾ cup fresh parsley
- ½ cup pomegranate arils
- ¾ cup crumbled feta
For The Dressing
- ⅓ cup olive oil - extra-virgin
- 3 tablespoons fresh lemon juice
- 3 tablespoons pomegranate molasses
- 2 garlic cloves
- 1½ teaspoons sumac
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare The Pita
- Preheat the oven to 160°C.
- Cut or tear the pita breads into small, irregular bite-sized pieces.
- Place the pieces on a baking tray and brush lightly with olive oil.
- Sprinkle over the sea salt and arrange the pita in a single layer.
- Bake for approximately 15 minutes.
- Remove the tray, turn the pita pieces over, brush lightly with a little more oil if necessary, and return them to the oven.
- Continue baking for another 10–15 minutes, or until crisp and golden.
- Transfer the toasted pita to a wire rack and allow it to cool completely.
Step 2: Make The Dressing
- Add the olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, salt and black pepper to a small jug or jar.
- Whisk vigorously until the ingredients are well combined.
- Taste the dressing and adjust the balance if necessary.
- Add a little more lemon juice for extra sharpness or a touch of sweetness if needed.
Step 3: Prepare The Vegetables
- Wash the romaine lettuce thoroughly and dry it very well.
- Roughly chop the lettuce into bite-sized pieces.
- Slice the cucumber into small pieces.
- Halve the baby tomatoes.
- Thinly slice the radishes.
- Thinly slice the red onion.
- Pick the mint leaves from their stems.
- Finely chop the parsley.
- Prepare the pomegranate arils if using.
Step 4: Combine The Salad
- Add the romaine lettuce, cucumber, tomatoes, radishes, red onion, mint and parsley to a large mixing bowl.
- Add the pomegranate arils if using.
- Gently fold the ingredients together so the delicate herbs remain fresh and attractive.
Step 5: Add The Dressing And Pita
- Drizzle the dressing over the vegetables.
- Toss gently until the dressing is distributed evenly.
- Add the cooled toasted pita pieces just before serving.
- Scatter the crumbled feta over the top if using.
- Finish with an extra sprinkle of sumac for a beautiful final touch.
Notes
- 🥬 Use Fresh Vegetables: Choose crisp lettuce, firm cucumbers, juicy tomatoes and fresh radishes for the best texture and flavour.
- 🫓 Keep the Pita Crispy: Toast the pita until golden and crunchy, then add it just before serving to prevent it from becoming soggy.
- 🍋 Balance The Dressing: Taste the sumac and pomegranate molasses dressing before tossing, adjusting the lemon juice, salt or molasses to suit your preference.
- 🌿 Use Fresh Herbs: Fresh mint and parsley add the bright, aromatic flavour that makes Fattoush Salad so refreshing.
- ❤️ Add Pomegranate Arils: Pomegranate seeds are optional but bring beautiful colour, juicy sweetness and a lovely contrast to the crunchy vegetables.
- 🥗 Dress Just Before Serving: Toss the vegetables with the dressing shortly before serving to keep the salad crisp and vibrant.
- 🧀 Adjust the Feta: Feta is optional, so add more or less depending on how creamy and salty you want your Fattoush Salad to be.