Lebanese Fattoush Salad
A bright Lebanese salad of crisp pita, fresh vegetables, herbs, and tangy pomegranate molasses dressing.
By Cookin' KitchenUpdated
- Total: 25 minutes
- Makes: 5 people
Recipe
Lebanese Fattoush Salad
A bright Lebanese salad of crisp pita, fresh vegetables, herbs, and tangy pomegranate molasses dressing.
Cookin' · https://cookin.club/recipes/lebanese-fattoush-salad
- Prep
- 20 minutes
- Cook
- 5 minutes
- Total
- 25 minutes
- Makes
- 5 people
Ingredients
For 5 people
Crispy pita bread croutons
Salad
Dressing
Instructions
Crispy pita bread croutons
Step 1: Preheat the oven to 220°C/425°F (200°C fan-forced).
Step 2: Separate the pita bread into 2 thin sheets. Cut into 3 cm / 1.2-inch squares.
Step 3: Pile the pita pieces on a tray, drizzle with olive oil, and toss. Sprinkle with the salt and toss again.
Step 4: Spread the pita pieces on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.
Salad
Step 5: Dressing: Shake the dressing ingredients in a jar until well combined.
Step 6: Salad: Place the salad ingredients in a large bowl. Drizzle over half the dressing and toss. Add most of the crispy pita chips, drizzle with the remaining dressing, and toss again.
Step 7: Serve: Transfer the salad to a serving bowl, top with the remaining crispy pita, and serve immediately.
Notes
Make ahead and storage
Dressed salad is best eaten freshly made. Make the dressing the day before and refrigerate it. Bake the pita ahead, cool it, and store it in an airtight container for up to 24 hours. The salad ingredients can also be chopped ahead and kept in a container without tossing; assemble just before serving.
About this recipe
Crispy pita, cool vegetables, fresh mint, and a tangy lemon and pomegranate molasses dressing make this Lebanese fattoush a lively side salad. Toss it just before serving so the pita stays crunchy.
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