Once you start making Lebanese Fattoush Salad, it will be ago-to favorite salad! My Fattoush recipe is an authentic Lebanese salad made with fresh vegetables, an addictive tangy Fattoush dressing, and pita chips.
2large hearts of romaine, chopped or torn in pieces
1cupcherry tomatoes, quartered
1/2red onion, thinly sliced
2radishesthinly sliced
10fresh mint leaves, chopped or torn
Instructions
For the pita chips, in a large heavy pot, fill oil up to about 3 inches from the bottom. Heat to 375°F, or until a small piece of bread dropped into the oil makes lively bubbles. Add a big handful of the cut pita bread and fry for about one minute, or until golden brown. Remove with a slotted spoon to a paper towel lined pan or dish. Repeat to make as many pita chips as you'd like! Finish with a dusting of table salt (optional).
For the vinaigrette, in a small bowl whisk the lemon juice, pomegranate molasses, garlic, kosher salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac, and olive oil until it is thoroughly combined.
In your big salad bowl, combine the romaine, tomatoes, onion, radishes, and pita chips. Dress the salad with the vinaigrette, tossing it to evenly coat everything. Dust the fattoush with the remaining Garlic Mint Salt and sumac, fresh mint, and serve immediately.
Notes
Use the freshest lettuce and vegetables you can find. The crisp fresh flavor of quality vegetables will make your salad ever so great.
Keep the salad cold. I like to combine the lettuce and vegetables in a big zip lock bag or in the salad bowl covered with plastic wrap, and keep this in the refrigerator until just before serving.
Add the pita chips just before serving. This way they will stay crisp without soaking too much dressing before serving.
Toss some pita chips in the salad, then garnish with more on top. Pretty!
Do everything in your power to get a bottle of pure pomegranate molasses. This flavor is so key to a great Lebanese Fattoush Salad! I promise you will use the bottle again and again (it won’t sit unused in the pantry like some speciality ingredients do). Then, don’t use too much pomegranate molasses! A balance of the essential sweetness here (not too much) is best.