Fattoush Salad

Fresh and easy, this Fattoush Salad is perfect as a side dish or a light lunch. This healthy and flavorful salad recipe is anything but boring, featuring a ton of chopped veggies and a homemade lemony, mint dressing.

Course Salad, Side Dish

Cuisine Lebanese

Prep Time 20

Total Time 20

Servings

Calories 302kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

4 cups chopped romaine lettuce
¾ cup torn mint leaves
¼ cup thinly sliced cucumber
¼ cup sliced red onion
¼ cup chopped cauliflower
¼ cup thinly chopped red cabbage
¼ cup thinly sliced red pepper
2 cups pita chips

FOR THE DRESSING

4 tbsp fresh lemon juice
6 tbsp olive oil
1 tsp freshly chopped mint
1 tsp dried oregano
2 tsp sumac
1 tsp fine sea salt

Instructions

If you are making homemade pita chips prep those first.
Add all of the salad ingredients, except for the pita chips, to a large mixing bowl and toss well.
Place the dressing ingredients in a small mason jar with a lid and shake it really vigorously for ten seconds. Pour the dressing over the salad ingredients and toss it well to coat the veggies.
Crumble in the pita chips and toss again. Serve immediately.

Video

Notes

Storage

- Fattoush is best enjoyed fresh, as the pita bread tends to lose its crunch. However, you can prepare the salad ingredients and dressing in advance, keeping everything separate, and combining them just before serving to maintain the texture.

- Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. However, the pita bread will become soggy, so it's recommended to eat it fresh for the best taste and texture.

Nutrition