Lebanese Fattoush Salad

Fattoush is a vibrant, refreshing Lebanese bread salad known for its "bright" flavor and crunchy texture. 🥗 It is a staple of Levantine cuisine and a perfect example of how to turn simple garden vegetables and leftover bread into a culinary highlight.

The name comes from the Arabic word *fatteh*, meaning "crumbs" or "broken pieces," referring to the toasted or fried flatbread mixed throughout.

I'll ask guiding questions along the way as we explore this dish. Which area would you like to dive into first?

1. **The Signature Ingredients:** Learn about the specific herbs and the "secret" sour spice that gives Fattoush its unique zing. 🍋

2. **The Art of the Crunch:** Explore the different ways to prepare the pita bread and the best time to add it to keep it from getting soggy. 🥖

3. **Regional Variations:** Discover how different families or regions in Lebanon might tweak the vegetable mix or dressing. 🌍

Would you like to start with the ingredients, the bread preparation, or the variations?

Lebanese Fattoush Salad

Fattoush is a vibrant Lebanese "bread salad" made with toasted or fried pieces of pita bread (khubz) combined with mixed greens and other vegetables. What sets it apart from other Mediterranean salads is its signature tangy dressing powered by Sumac and Pomegranate Molasses.

🥗 Ingredients

The Crispy Pita

2 loaves Lebanese pita bread (thin is best)

2 tbsp Olive oil (or vegetable oil for frying)

A pinch of Salt

The Salad Base

2 heads Little Gem or Romaine lettuce, chopped into bite-sized pieces

3 medium Ripe tomatoes, chopped

4-5 small Persian cucumbers, sliced into half-moons

5-6 Radishes, thinly sliced

3 Green onions (scallions), sliced

1 cup Fresh flat-leaf parsley, chopped

1/2 cup Fresh mint leaves, torn or chopped

1/2 Green bell pepper, chopped (optional)

The Dressing

1/4 cup Extra virgin olive oil

3 tbsp Fresh lemon juice

1.5 tbsp Pomegranate molasses (Dibs el-Rumman)

1 tsp Sumac (essential for the tart flavor)

1 clove Garlic, minced/crushed with salt

1/2 tsp Dried mint

Salt & Pepper to taste

🔪 Instructions

1. Prepare the Pita (The "Croutons")

Traditional Fattoush uses fried bread, but toasting is a healthier, delicious alternative.

To Bake: Cut pita into 1-inch squares. Toss with olive oil and a pinch of salt. Spread on a baking sheet and bake at 400°F (200°C) for 5-8 minutes until golden brown and crispy.

To Fry: Heat oil in a pan and fry the squares until golden. Drain on paper towels.

2. Make the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, minced garlic, dried mint, salt, and pepper. Emulsify until smooth.

3. Assemble the Salad

In a large mixing bowl, combine the lettuce, tomatoes, cucumbers, radishes, green onions, parsley, and fresh mint.

4. Toss and Serve

Pour the dressing over the vegetables and toss well to coat.

Crucial Step: Add the crispy pita squares last, just before serving, to ensure they don't get soggy. Give it one final light toss and serve immediately.

💡 Pro-Tips for the Best Fattoush

The Sumac Factor: Sumac is a deep red spice with a bright, lemony flavor. It is the "soul" of Fattoush; do not skip it!

Pomegranate Molasses: This provides a sweet-tart depth that balances the lemon juice. If you don't have it, add a tiny pinch of sugar or extra lemon, but the flavor profile will change.

Vegetable Size: Don't chop the vegetables too small (like a Tabbouleh). Fattoush is meant to be rustic and chunky.

Freshness: Use the freshest, firmest cucumbers and tomatoes you can find to prevent the salad from becoming watery.