How to make Lebanese Fattoush

Tangy Garden Salad with pomegranate and fried bread

by Middle Eats
How to make Lebanese Fattoush Tangy Garden Salad with pomegranate and fried bread

Lebanese Fattoush is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Fattoush is a classic Lebanese salad with a uniquely tangy dressing and deliciously crunchy bread. The dressing contains Sumac, lemon and pomegranate Molasses which gives it a strong zesty flavour. The salad contains many types of fresh vegetables as well as Mint and Parsley for a herby kick.I’m Obi from Middle Eats and I’m on a mission to show you how to cook delicious food from across the Middle East. Give the video a like if you enjoyed it and if you want to request a Middle Eastern Recipe, please leave a comment below.

Follow along with the 📝 recipes below👇🏾👇🏾

How to make Lebanese Fattoush Tangy Garden Salad with pomegranate and fried bread
Pin Print

Lebanese Fattoush

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For a Large Salad 6-8 portions:

  • 1 Pitta or 1 Lebanese bread
  • 6 cups chopped lettuce - 1 Whole Romaine Lettuce
  • 3 Cups chopped cucumber - 3 small cucumbers or 1 large English cucumber
  • 1.5 cups chopped tomatoes - 8 small plum tomatoes or 3-4 large plum tomatoes
  • 1/2 cup chopped radishes - 6-8 radishes
  • 1/2 cup chopped spring onion - 3-4 Spring onions
  • 2 tbsp chopped mint - Small handful
  • 2 tbsp chopped parsley - Small handful

For the dressing:

  • 50ml (3 tbsp) Olive Oil
  • 45g (3 tbsp) Pomegranate Molasses. If yours does not have added sugar, increase by another tbsp and consider adding sugar to the final dressing.
  • 3 tsp sumac
  • 1 clove garlic
  • Juice of 1 lemon
  • Zest of 1/4 lemon
  • 1/4 tsp salt
  • 1/2 tsp dried mint
  • 1/8 tsp pepper
  • 1 tsp white vinegar


To bake your Pitta:

  1. Microwave your pitta for 10-20 seconds then separate the two layers
  2. Cut into pieces about 1.5cm or 1/2" in width and length
  3. Place on an oven tray and top with 1 Tbsp olive oil
  4. Season with salt and pepper then mix to combine
  5. Bake in an oven preheated to 180c or 350f for 8-12 minutes until golden brown

To fry Lebanese bread (I highly recommend this over pitta)

  1. Cut into pieces about 1.5cm or 1/2" in width and length
  2. Heat some oil in a frying pan and add the bread when hot
  3. Fry for 20-30 seconds and immediately remove from the oil
  4. Season with salt and pepper and let it drain on a kitchen towel-lined plate

To prepare the salad:

  1. Take off the root of your lettuce and separate the individual leaves, wash them thoroughly
  2. Stack a few similar-sized leaves on a chopping board, and trim the leaves to a rectangular shape
  3. Chop the lettuce into strips about 1cm or 1/4" wide, cut any trimmed edges to size too
  4. Chop the ends off of your cucumbers and then split them in half
  5. Cut the cucumber halves into pieces 3mm or 1/8" thick
  6. For the radishes, remove the tops and tails then slice as thin as you can get them
  7. For the spring onions trim off the roots and cut into rounds the same thickness as the cucumber
  8. For the tomatoes cut them in half and then divide each half into quarters. If you aren't using baby tomatoes then cut them till each piece is almost 5mm or 1/4 inch wide and long
  9. Wash your parsley thoroughly then chop the parsley into thin ribbons
  10. Remove the stalks from your mint and chop them into thin ribbons

To prepare the dressing:

  1. Place your sumac in a small bowl and top with 3 tsp of almost boiling water
  2. Leave it to sit and rehydrate for 15-30 minutes
  3. Add your olive oil to a blender or a small jug
  4. Zest a 1/4 of a lemon which will and add to your vessel
  5. Mince or grate 1 clove of garlic into a fine paste and add to your olive oil.
  6. Juice the lemon and add 2 tbsp of its juice to the dressing
  7. Add the sumac from earlier along with any of its liquid
  8. Add 1 tsp of white vinegar
  9. Season the dressing with the mint, salt, and pepper
  10. Blend the dressing together to emulsify
  11. Taste for seasoning to ensure it is tangy but still a little sweet

To assemble the salad:

  1. Mix all the vegetable ingredients and herbs together (lettuce, cucumber, tomatoes, radishes, spring onion, mint, parsley)
  2. Pour on half of your dressing and mix
  3. Taste and add more dressing if it isn't well coated
  4. Just before serving top with your toasted or fried bread (if the toasted bread is really dry you can mix it with some dressing to soften it further)
  5. Add on a few tablespoons of pomegranate seeds, some mint leaves, and drizzle over some pomegranate Molasses
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

00:00 Intro
00:38 Fried Lebanese bread
02:12 Toasted Pitta Bread
03:32 Preparing the salad
06:39 Preparing the dressing
07:58 Assembling the salad
08:27 Serving

Recipe video


Let us know what you think of today’s Lebanese Fattoush tips, tricks, and hacks!

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE