This Fattoush Salad Recipe comes together in about 30 minutes and requires no baking, just fresh chopping and mixing, making it a perfect weeknight dinner option that your family will love! You can switch up the ingredients based on what you have on hand or even use it as a “clean out the fridge” meal to get rid of those veggie odds and ends! It’s light, fresh, and loaded with tons of flavor, making it an ideal dish for summer picnics or a cozy evening at home.
Ingredient Breakdown
Gluten-Free Pitas
You’ll need 2 gluten-free pitas, cut into 1-inch pieces. I chose gluten-free pitas to keep this salad accessible for those with gluten sensitivities. If you can’t find gluten-free versions, regular pitas will work just fine. Either way, these will add a delightful crunch!
Vegetable Oil
For frying, use 1 cup vegetable oil. This is key to making crispy pita chips! While I usually opt for canola or sunflower oil for their neutral flavors, feel free to use whatever vegetable oil you have on hand like grapeseed or corn oil. Just ensure it has a high smoke point!
Sea Salt
Add in 1/2 teaspoon sea salt to season those crispy pita chips. Sea salt gives a little crunch and a lot of flavor. If you prefer, kosher salt would work great too; just adjust the quantity since it can be less salty in taste.
Romaine Lettuce
You’ll need 1 head of romaine lettuce, chopped. Romaine is fantastic here because it adds some nice crunch. If you want to mix it up, you can use mixed greens or kale instead!
Tomato
A large tomato, chopped, is a must in this dish. The juiciness really brightens up the salad. I prefer vine-ripened tomatoes for their sweetness, but any tomatoes you have on hand will do!
English Cucumber
You’ll also add 1/2 of an English cucumber, chopped because who doesn’t love a refreshing crunch? English cucumbers are great because they have fewer seeds, but regular cucumbers work well too. Just remove the seeds if they’re overly watery!
Radishes
Grab 6 radishes, chopped! Radishes add a peppery crunch that gives this salad its characteristic flavor. You can also substitute with sliced bell peppers if radishes aren’t your thing, just as delicious!
Green Onions
You’ll need 3 green onions, sliced. They add a mild onion flavor without being too overpowering. If you’re not a fan of green onions, shallots or even red onion can be used in place!
Parsley
We’re using 1/2 cup parsley, chopped. Fresh parsley adds a herby lift that brightens everything up. You can switch this for mint if you really want a flavor explosion!
Lemon Juice
Add 2 1/2 tablespoons of lemon juice for a zesty kick. Freshly squeezed is definitely the best but bottled will work if that’s what you’ve got, just skip the ones with preservatives if you can!
Olive Oil
Another essential is 3 tablespoons of olive oil. A good quality extra virgin olive oil is fantastic here, and it adds so much flavor! If you’re watching calories, feel free to use less oil. I’ll never tell!
Minced Garlic
You’ll need 1 teaspoon minced garlic. Garlic is an absolute must for flavor. I love fresh garlic, but you can also use garlic powder in a pinch, just sprinkle in a bit and adjust to your taste.
Sumac
I use 3/4 teaspoon of sumac, which has a tangy flavor that is just out of this world in this salad! It’s not always easy to find, but feel free to substitute with a little lemon zest if you can’t get your hands on it.
Pomegranate Molasses
Lastly, we’re adding 1 teaspoon of pomegranate molasses for a unique sweetness. It’s like liquid gold! If you don’t have any, use a little balsamic vinegar, it won’t be exactly the same, but it still adds that lovely sweetness.
Salt & Pepper
Don’t forget a couple pinches of salt and pepper to taste. Seriously, season as you go; it makes all the difference!
How to Make Fattoush Salad
Let’s get cooking! I absolutely love this quick method because you’ll spend more time enjoying your meal than prepping it. Ready? Let’s go!
Fry the Pita Chips : In a frying pan, add enough oil to form about ½ inch covering the bottom of the skillet. Place the skillet over medium-high heat and heat the oil until it reaches 350 degrees Fahrenheit, you want it hot enough to fry those pitas to golden perfection! Once it’s nice and hot, toss in the pieces of gluten-free pita bread. Fry them for about 5 minutes until they’re golden brown and crispy, stirring frequently to ensure they’re evenly browned. There’s something so satisfying about the sound of that frying, isn’t there? Once they’re all nice and crispy, transfer them to a paper-towel-lined plate to soak up any extra grease. Sprinkle with a couple pinches of salt and set aside.
Prep the Salad : Now onto the salad! In a large bowl, mix the chopped romaine, tomato, cucumber, radishes, green onions, and parsley. It’s like a color explosion in your bowl, so fresh and vibrant! You’ll be able to smell the freshness already!
Mix the Dressing : In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sumac, pomegranate molasses (if using), and a couple more pinches of salt and pepper. The aroma of that garlic and lemon? Just divine! And don’t be shy about tasting it; adjust those seasonings until it’s perfect.
Combine it All : Pour the dressing over the salad and toss everything well. Get those veggies coated, making sure the crunchy pita chips are nestled right in there! You’ll see the colors blend together, and the smell will have everyone gathering around for a taste!
Serve Up! Serve the salad immediately, ideally with the pita chips still warm and crispy on top so you get that delightful contrast of textures. Amazing, right?
Why I Love This Recipe
Honestly, this is my go-to recipe when I have the urge for something fresh and satisfying. I’m a real sucker for salads that are loaded with flavor and texture, and this Fattoush checks all the boxes! The best part is that you can use whatever you’ve got on hand, whether it’s leftover veggies, different herbs, or even nuts for added crunch. It’s one of those meals that’s consistently a crowd-pleaser!
If you loved this Fattoush Salad Recipe, be sure to check out my One-Pan Lebanese Kafta, my Lebanese Rice with Chicken, or my Strawberry Crackle Salad for more tasty and vibrant recipes!
Why This Recipe Works
Quick & Easy
This dish comes together in under 30 minutes, making it perfect for busy weeknights when you need something delicious but don’t have time to fuss in the kitchen. Seriously, you’ll be eating before you know it!
Customizable
This Fattoush salad is incredibly versatile. Don’t have a specific vegetable? No problem! Just grab what’s in your fridge. You can mix it up with different greens, tomatoes, and even add in proteins like grilled chicken or chickpeas to make it a full meal!
Comfort Food
Even though it’s a salad, you get that comfort food vibe from the crispy pita chips that adds just the right kind of crunch. Nothing feels too “healthy” about this dish, it just tastes so good!
Budget-Friendly
It uses affordable, everyday ingredients you may already have at home, making it easy on the wallet. You can definitely whip this up without breaking the bank!
Make-Ahead Friendly
While I recommend adding the pita chips fresh to maintain that crunch, you can make the salad and dressing ahead of time, which is a huge time-saver for meal prep! Just store the dressing separately and mix everything right before serving.
Serving Suggestions
Pair this Fattoush salad with grilled meats like chicken, lamb, or even along with some shawarma for an incredible Mediterranean feast. Or enjoy it on its own for a light lunch or dinner! It’s so refreshing that it’s really the perfect side dish for almost any meal.
Storage
This salad tastes best fresh. However, if you need to, you can store the leftovers in an airtight container in the refrigerator for 1-2 days. Just keep in mind that the pita chips will lose their crispiness, so it’s best to add them in fresh if possible.
Reheating Instructions
If you’re not planning to make it all fresh, or you have leftovers, just remember to serve those pita chips on the side. No reheating necessary for the salad base! But if you do want to warm the chips, pop them in a 350-degree Fahrenheit oven for about 5-7 minutes until they’re warm and crispy again.
Freezer Friendly
This salad isn’t really freezer friendly because it doesn’t create an enjoyable texture after freezing and thawing, but the dressing can be frozen! Just store it in an airtight container and it’ll be good for up to 3 months.
Now, aren’t you excited to try this out? I promise you’ll fall in love with the flavors and ease. So, grab those ingredients and let’s make this wonderful Fattoush salad! It’s sure to become a frequent flyer on your dinner table! Enjoy! Follow us on Pinterest for daily meal inspiration!
Fattoush Salad
Ingredients
Method
- In a frying pan, add enough oil to form about ½ inch covering the bottom. Heat the oil until it reaches 350°F.
- Toss in the gluten-free pita pieces and fry them for about 5 minutes until golden brown and crispy, stirring frequently.
- Transfer the crispy pita to a paper-towel-lined plate to soak up excess grease and sprinkle with a couple pinches of salt.
- In a large bowl, mix the chopped romaine, tomato, cucumber, radishes, green onions, and parsley.
- In a small bowl, whisk together the lemon juice, olive oil, minced garlic, sumac, pomegranate molasses, salt, and pepper.
- Taste and adjust seasonings as needed.
- Pour the dressing over the salad and toss everything well to coat.
- Serve the salad immediately with the pita chips still warm and crispy on top.