Fattoush is a traditional Lebanese salad made from crispy fried pita, vegetables, and fresh herbs. It’s tangy and refreshing with a ton of crunch and flavor. Traditionally, Fattoush is made with a variety of fresh vegetables like tomatoes, cucumbers, onions, peppers, and fresh herbs like mint. Then goes in the fried pita. Lastly, it’s drizzled in olive oil, lemon juice, and Mediterranean spices.
This Fattoush recipe is not quite traditional; however, it still is super delicious and captures what Fattoush is at its crux. Unlike most traditional recipes, this one calls for some roasted chickpeas. I find that they add a little extra crunch and protein, but if chickpeas really aren’t your thing, just leave them out. The salad will still come out great. The dressing to this salad is tangy and refreshing with a little bit of spice from the harissa paste. I find that the paste adds this delicious spicy flavor to the dressing that just sets it over the top. So the thing about Fattoush is that it is super easy and takes almost no time to make, so that means that you should only dress it before you serve to prevent the vegetables, crispy pita, and chickpeas from getting soggy (because who wants a soggy salad). You can make the dressing ahead of time and keep it in your fridge for up to 3 weeks.
TOTAL TIME: 20 minutes SERVINGS: 4
1 large head of romaine lettuce (chopped)
2 roma tomatoes (cut into chunks)
1 red onion (slices into thin strips)
2 mini cucumbers (thinly sliced)
1/2 bell pepper (chopped)
1/2 cup mint or parsley (roughly chopped)
1/2 cup feta (crumbled)
1/2 cup roasted chickpeas (optional)
Pickled onions (optional)
1 large pita bread/handful of pita chips
1/4 cup extra virgin olive oil
1/4 cup lemon juice
Zest of one lemon
1 teaspoon harissa paste
1 tablespoon dried za’atar
1 teaspoon dried sumac
1 garlic clove (crushed) or 1/2 teaspoon garlic powder
Salt (to taste)
Pepper (to taste)
Start by whisking together all of the ingredients for the salad dressing and set it aside to marinate. The dressing will stay fresh in the fridge for up to 3 weeks.
Cut your pita in half and then down the seam so it opens up into 4 semicircles. Cut the semicircles into 1 inch pieces. Then heat up a pan with some oil and let them toast in there until crispy. You can also brush some of the dressing on the pita and toast it in the oven or just use regular pita chips.
Then, chop you leaves, tomatoes, onion, cucumbers, pepper, and herbs. Add the vegetables, herbs, cheese, roasted chickpeas, pita chips, and toss with the dressing. Serve immediately.
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