Recipe: Authentic Fattoush Salad

Brilliantly versatile and always refreshing, this classic Lebanese salad works great as a side or light lunch!

A staple across the region, this classic and crunchy Lebanese salad is one of our all-time faves. Citrusy, fresh and tangy, it can be made year-round and works just as well as a light lunch as it does as a side.


  • 2 pita bread
  • 1 romaine lettuce, chopped
  • 1 cup purslane leaves, stems removed
  • 3 cucumbers, sliced
  • 3 tomatoes, diced
  • 4 radishes, sliced
  • 1 bell pepper, diced
  • 3 spring onions, thinly sliced
  • 1 cup fresh mint, chopped
  • 1 cup flat-leaf parsley, chopped

For the Dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp pomegranate molasses
  • 1 garlic clove, grated or minced
  • 2 tsp sumac
  • 1 tsp dried mint
  • Salt, to taste


  • Chop the pita bread into 1-inch squares and fry in olive oil until golden brown and crunchy. Set aside to cool.
  • Chop all the vegetables and herbs for the salad and place them in a large bowl.
  • In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, and salt. Mix thoroughly and set aside.
  • About 10 minutes before serving, toss the salad with the dressing until fully coated.
  • Just before serving, add the pita chips.



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