Authentic Lebanese Fattoush Salad Recipe

If you’re on the hunt for a salad that’s vibrant, fresh, and packed with flavor, I’ve got just the thing: my Authentic Lebanese Fattoush Salad Recipe. This salad is like a celebration in your mouth—crisp veggies, zesty dressing, and those irresistible toasted pita chips that add the perfect crunch. I absolutely love how this turns out every time, and it’s a dish that holds up well whether you’re serving it as a light lunch or a colorful side at a BBQ.

When I first tried this recipe, I was amazed by how something so simple could taste so complex. The combination of sumac and pomegranate molasses in the dressing gives it a tangy, slightly sweet kick that you don’t find in every salad. You’ll find that once you make this Authentic Lebanese Fattoush Salad Recipe, it quickly becomes a go-to summer staple and a crowd-pleaser at gatherings.

this Recipe

Ingredients You’ll Need

The beauty of this Authentic Lebanese Fattoush Salad Recipe lies in its simple, quality ingredients that marry together perfectly. Freshness matters here, so try to pick the best produce you can find.

• Lebanese pita: Go for authentic Lebanese-style pita—they’re thinner and perfect for crisping into chips.
• Olive oil: Use a good extra virgin olive oil for the dressing, and a lighter one for roasting the pita chips if preferred.
• Lemon juice and zest: Freshly squeezed lemon juice and zest pack the dressing with bright citrus notes.
• Sumac: This tangy, fruity red spice is the star of the dressing—you can find it in Middle Eastern markets or online.
• Pomegranate molasses: Adds a sweet and tart depth—don’t skip it because it really lifts the whole salad.
• Heart of Romaine lettuce: Choose fresh, crisp leaves and chop into bite-sized pieces for the perfect crunchy base.
• Radicchio: Optional bitterness to balance the sweetness; add according to your preference.
• Tomatoes: Ripe and firm varieties work best; cherry or Persian tomatoes can be a great alternative too.
• Persian cucumbers: These are less watery and have fewer seeds than regular cucumbers, ideal for salads.
• Radishes: Their mild spiciness adds a nice contrast; slice thinly for best texture.
• Green onions: Provide a gentle onion flavor without overpowering the salad.
• Flat leaf parsley, fresh mint, and fresh dill: Finely chopped herbs bring vibrant color and fragrant flavor that really highlights the freshness.
• Kosher salt and freshly cracked pepper: Start light and adjust to taste for perfectly balanced seasoning.

Variations

I like to play around with this Authentic Lebanese Fattoush Salad Recipe depending on what’s in season or what I have on hand. It’s pretty forgiving and great for experimenting!

• More greens: Sometimes I swap the radicchio for a bit of arugula or baby kale if I want a peppery twist.
• Dressing swap: Occasionally, I add a dash of garlic or a sprinkle of crushed red pepper flakes for a little heat in the dressing.
• Pita chip options: You could fry the pita chips instead of baking for an extra indulgent crunch—I’ve done both and they each have their charm.
• Make it vegan: This salad is naturally vegan, but if you want to add protein, some grilled chickpeas or tofu cubes make a great addition.

How to Make Authentic Lebanese Fattoush Salad Recipe

Step 1: Bake the Pita Chips to Perfection

Preheat your oven to 400°F (200°C). Cut your Lebanese pita into 1-inch squares and toss them with olive oil and a generous pinch of kosher salt. Spread the pita pieces in a single layer on a parchment-lined baking sheet. Bake for about 7 to 10 minutes, keeping a close eye so they don’t burn—it’s easy to go from toasted to charred fast! Give the pan a little shake or flip the chips halfway through to get them evenly crispy. Once golden brown, set them aside to cool completely; they’ll crisp up further as they cool.

Step 2: Whisk Together the Zesty Dressing

In a large bowl, combine extra virgin olive oil, fresh lemon juice and zest, sumac, pomegranate molasses, and salt and pepper. Whisk everything briskly until the dressing emulsifies and becomes glossy. This tangy, slightly sweet dressing is what really brings the salad alive, so take a moment to taste and tweak the seasoning to your liking.

Step 3: Chop and Toss the Salad Ingredients

Add the chopped romaine, radicchio (if using), tomatoes, cucumbers, radishes, green onions, and fresh herbs—parsley, mint, and dill—to the bowl with the dressing. Use your hands or tongs to toss gently but thoroughly. I’ve learned that chopping everything into bite-sized pieces makes it so much easier to eat and enjoy the medley of flavors in every forkful. If your tomatoes are super juicy, you might want to scoop out the seeds to avoid a watery salad.

Step 4: Serve with the Freshly Toasted Pita Chips on Top

Just before serving, sprinkle the crisp pita chips over the salad so they stay crunchy. You can serve it straight from the bowl or transfer it to a large platter—it looks gorgeous either way. The pita chips soften quickly once mixed, so I always add them last to keep that awesome crunch intact.

How to Serve Authentic Lebanese Fattoush Salad Recipe

Garnishes

I usually finish this salad with an extra sprinkle of sumac or a few pomegranate seeds if I have them on hand—they add not only color but a juicy pop that brightens the plate. Sometimes I’ll also toss on a few fresh mint leaves whole to amp up that refreshing aroma.

Side Dishes

This salad pairs beautifully with grilled Middle Eastern dishes like chicken shish tawook or beef kafta kebabs. I also love serving it alongside Arayes (meat stuffed pita pockets) for a complete, hearty meal. It’s a fantastic fresh contrast to richer, grilled flavors.

Creative Ways to Present

For dinner parties, I’ve laid this authentic Lebanese fattoush salad in individual glass jars or small bowls layered with the pita chips on top so guests get that satisfying crunch as they dig in. You can also try serving it on a large wooden board surrounded by pita chips and fresh herbs for a festive sharing platter.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover salad and pita chips separately if you expect to keep them for more than a few hours. Leftover salad goes in an airtight container in the fridge for up to 2 days. The pita chips will lose their crunch quickly if mixed in, so it’s best to toast a small batch fresh when serving leftovers.

Freezing

I don’t usually freeze fattoush salad because the fresh ingredients and herbs don’t hold up well after thawing. The flavors are best enjoyed fresh, so I recommend making just the amount you plan to eat within a couple of days.

Reheating

Since this salad is served cold and features fresh veggies, reheating isn’t necessary. If you have leftover pita chips, you can re-crisp them for a few minutes in the oven at 350°F before adding them back on top of your cold salad.

FAQs

Final Thoughts

This Authentic Lebanese Fattoush Salad Recipe has a special place in my kitchen because it brings together such a fresh, tangy, and crunchy celebration of simple ingredients. I hope you’ll find as much joy in making and sharing it as I do. Whether it’s a sunny day meal or part of a family feast, it’s one of those recipes that feels both effortless and special—a true gem you’ll come back to again and again.

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