• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
  • Recipes
  • Book
  • About
  • Resources
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Book
    • About
    • Resources
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Recipes
    • Book
    • About
    • Subscribe
    You Are Here Home » Salad Recipes

    Published: Jul 12, 2018 Updated: Oct 8, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Lebanese Fattoush Salad

    Sharing is caring!

    1320 shares
    • Share50
    • Yummly
    • Flipboard
    Jump to Recipe Print Recipe
    fattoush salad pin

    This Lebanese fattoush salad recipe is loaded with veggies, pomegranate seeds, and a tangy pomegranate molasses dressing. The recipe makes enough to feed a crowd but can be scaled down if needed. Serve fattoush salad with lamb or beef kofta kabobs or other barbecued sumac chicken.

    fattoush salad

    Fattoush is a popular Lebanese salad, that is enjoyed throughout the Middle East. Unlike Tabouli, fattoush is topped with fried pita bread.

    A tangy, pomegranate molasses and sumac-based dressing give this salad its unique, tangy flavor.

    🧐 Why This Recipe Works

    • Lebanese fattoush salad is a refreshing salad and a great option for taking to potlucks and barbecues!
    • This recipe is enough for at least 10 servings but can be sized down if necessary.
    • Most of the ingredients are easy to find besides the pomegranate molasses and sumac powder which can both be found at most Middle Eastern markets or on Amazon.
    • If you don't feel like baking homemade pita pockets or frying pita bread, just use Stacey's Pita Chips instead.

    🛒 What You Need For This Recipe

    🔖 Recipe Ingredients And Substitutions

    • Lettuce: Romaine lettuce is my favorite lettuce option. If you need to, you can use iceberg lettuce or a spring mix.
    • Tomatoes: Cherry tomatoes or other firm tomatoes can be used.
    • Cucumbers: I added 1 English cucumber. If you have Persian cucumbers or Armenian cucumbers, even better!
    • Pomegranate: You'll need the seeds from one pomegranate.
    • Onion: You can use red onion, green onions, or a combination of the two.
    • Herbs: My sister's original recipe included fresh mint leaves, Italian parsley, and cilantro. You can add all three or leave out what you don't like.
    • Dressing: For the dressing, you'll need lime and lemon juice, pomegranate molasses, sumac powder, red wine vinegar, fresh garlic, sugar, salt, black pepper, and extra virgin olive oil.
    • Pita Chips: Pita chips are added last and preferably right before serving so that they don't get soggy from the salad dressing.
    • Optional Ingredients: Feel free to add bell pepper, purslane leaves, black olives, and feta cheese.

    * See the recipe card for exact ingredients and measurements.

    🥗 How to Make Lebanese Fattoush Salad

    STEP 1: To make the dressing, whisk salad dressing ingredients until emulsified and set aside until needed.

    STEP 2: Tear the lettuce into bite-sized chunks and add to a large salad bowl. Chop/slice the remaining vegetables and toss them with the lettuce.

    STEP 4: Sprinkle pomegranate seeds on the salad. Just prior to serving, drizzle the salad with the pomegranate dressing and top with pita chips.

    fattoush salad

    Pro Tip: If you don't want to deal with the hassle of deseeding the pomegranate, Poms Wonderful has pomegranate seeds in a cup, making it so convenient. You'll need approximately 1 cup.

    🤷🏻‍♀️ Recipe FAQs

    What does fattoush dressing taste like?

    Fattoush dressing has citrus juice, pomegranate molasses, vinegar, and sumac powder which makes the dressing very tangy and slightly sweet.

    Is fattoush salad good for weight loss?

    Fattoush salad contains approximately 230 calories per serving. It's loaded with nutritious veggies and fiber, making it a great option for a healthy side dish. To reduce the calories further, don't add the pita chips and go easy on the salad dressing.

    Why is it called fattoush?

    The name fattoush (فتوش) is derived from the Arabic word "fatteh" which means "crumbs." Bread crumbs, in the form of fried pita chips, are added to fattoush salad and drenched in a tangy pomegranate molasses dressing.

    fattoush salad and kabobs

    👩🏼‍🍳 Pro Tips

    • Sometimes purslane is also added to the salad. Purslane is an edible weed that's loaded with health benefits!
    • Radishes are also a popular addition to this yummy salad.
    • The salad and dressing can be made ahead of time and refrigerated until ready to serve.
    • Once the dressing and pita chips are added to the salad it needs to be consumed right away. The salad and pita chips will degrade and is no longer suitable for storing.
    • If you are not serving a large crowd, you may want to halve the recipe so you don't waste the ingredients.
    • If you have the time, bake fresh pita bread, then season and fry the pita bread to make your own pita chips.
    Lebanese fattoush salad

    🍎 Related Recipes

    • chickpea salad (balela)
      Balela (Middle Eastern Chickpea Salad)
    • zesty quinoa salad on a light seafoam napkin
      Zesty Quinoa Salad with Pomegranate Dressing
    • greek salad in a pink and white bowl
      Creamy Greek Pasta Salad Recipe
    • tabouli salad
      Tabouli (Tabbouleh) Salad Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Lebanese fattoush salad with pita chips

    Lebanese Fattoush Salad

    Lebanese fattoush salad, with crispy pita chips and a tangy pomegranate-syrup dressing.
    5 from 5 votes
    Print Rate
    Course: Appetizers, Side Dish
    Cuisine: lebanese, Middle Eastern
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 Servings
    Calories: 228kcal
    Author: Hilda Sterner

    Ingredients

    Salad Dressing

    • ⅔ cup extra virgin olive oil
    • 1 medium lemon (juiced)
    • 1 medium lime (juiced)
    • 2 tablespoon pomegranate molasses
    • 1 tablespoon red wine vinegar
    • 2 cloves garlic (crushed)
    • 1 tablespoon sumac powder
    • 1½ teaspoon sugar
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Salad

    • 1 head Romaine lettuce (or 2 Romaine hearts)
    • 1 pint cherry tomatoes (or grape tomatoes)
    • 1 large English cucumber (chopped)
    • 4 scallions (chopped)
    • ⅓ cup purple onion (sliced)
    • ½ cup Italian parsley (chopped)
    • ½ cup fresh mint (chopped)
    • 1 medium pomegranate
    • 2 cups Stacy's pita chips

    Instructions

    • To make the dressing, whisk salad dressing ingredients until emulsified and set aside until needed.
    • Tear the lettuce into bite-sized chunks and add to a large salad bowl. Chop/slice the remaining vegetables and toss them with the lettuce.
    • Sprinkle pomegranate seeds on the salad. Just prior to serving, drizzle the salad with the pomegranate dressing and top with pita chips.

    Notes

    • Sometimes purslane is also added to the salad. Purslane is an edible weed that's loaded with health benefits!
    • Radishes are also a popular addition to this yummy salad.
    • The salad and dressing can be made ahead of time and refrigerated until ready to serve.
    • Once the dressing and pita chips are added to the salad it needs to be consumed right away. The salad and pita chips will degrade and is no longer suitable for storing.
    • If you are not serving a large crowd, you may want to halve the recipe so you don't waste the ingredients.
    • If you don't want to deal with the hassle of deseeding the pomegranate, Poms Wonderful has pomegranate seeds in a cup, making it so convenient. You'll need approximately 1 cup.

    Nutrition

    Serving: 1serving | Calories: 228kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 319mg | Potassium: 459mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5884IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Salad Recipes

    • greek cucumber salad in glass bowl before mixing, dressing in bowl on the side along with cucumbers, pepper shaker, feta cheese
      Greek Cucumber Salad
    • salad with chicken and huckleberry vinaigrette
      Sweet & Tangy Huckleberry Vinaigrette
    • salad on plate before burrata is cut, drizzled with balsamic glaze
      Burrata Caprese
    • salad in a bowl
      Pear & Arugula Goat Cheese Salad

    Sharing is caring!

    1320 shares
    • Share50
    • Yummly
    • Flipboard

    Reader Interactions

    Comments

    1. Hilda Sterner says

      October 07, 2020 at 8:51 pm

      Hi Josephine, I'm glad you found my blog, and thank you for your sweet comments! It sounds like your mom was an amazing cook, like mine. I came to the states at age 10, so I guess we have that in common too! What was your mom's name? I can ask my oldest sister, she's more familiar with who my mom knew. Although, her best fried was Lucy Peera.

    2. Josephine Peera-Moreno says

      October 07, 2020 at 8:14 pm

      5 stars
      Im Assyrian, I grew up in Baghdad, came to the states at age 11.
      But remember it very well. My mom used to make fattoush and taboule but I preferred fattoush. Your recipe is almost exactly like hers. I love your website, you have so many recipes I don’t need to look elsewhere. Most of your recipes are so close to my moms it’s uncanny. I do have cousins in San Diego, Turlock and Chicago. I wonder if your mom knew mine, mom knew everybody.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Hilda's Kitchen Blog! I am a cookbook author, food blogger, and a flipboard publisher. I am also a recipe contributor to Brian Baumgartner's Seriously Good Chili Cookbook!

    More about me →

    Get My Cookbook!

    cook book on a wooden board

    Featured On

    Christmas Recipes

    • kileche under a Christmas tree
      Kileche | Kleicha (Assyrian Holiday Cookies)
    • Pizzelle on a rack
      Authentic Italian Pizzelle Cookies
    • sliced smoked Traeger prime rib
      Perfectly Smoked Traeger Prime Rib
    • Hareesa in a plate
      Instant Pot Hareesa
    • apple dutch baby in a cast iron skillet
      Apple Dutch Baby Recipe
    • toffee bars
      Toffee Bars Recipe
    • Cranberry jalapeno dip on a cracker with goat cheese
      Cranberry Jalapeno Dip
    • tin with gingerbread men with christmas tree behind it
      Delicious Gingerbread Men Cookies

    Subscribe to Get my Latest Recipes!

    Privacy Policy

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ^ back to top

    About

    • About Me
    • My Etsy Shop

    Policies

    • Privacy Policy
    • Accessibility Policy
    • Photo & Content Sharing Policy

    LET'S CONNECT!

    • Contact Page
    • Work with Me

    As an Amazon Associate, I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2023 • Hildas Kitchen Blog • All rights reserved