• Rania Salman

Lebanese fattoush salad.

This is the quintessential Lebanese staple salad that you will find at all Lebanese restaurants and in every Lebanese household. It’s fresh, bright, and refreshing…what’s not to love?!

There are no rules when it comes to adding vegetables to your Fattoush salad although the ones used in this recipe are the vegetables you will most often see. The uniqueness of this salad really comes from the dressing where the mix of ingredients really hits the spot.

tomato salad with feta / fully grown recipes

prep: 20 minutes

serves: 4


  • 80g Romaine lettuce

  • 155g mixed bell peppers, diced

  • 3 small radishes, diced

  • 80g cucumber, diced

  • 1 large tomato (130g), finely diced

  • 1/2 medium onion (65g), finely diced

  • 20g coriander, minced

  • Salt

  • Sumac

  • 1-2 large cloves garlic, crushed

  • 3 teaspoons pomegranate molass

  • 5 teaspoons olive oil

  • 1 lemon, squeezed

  • Pitta bread

  • vegetable oil for frying


step 1.

Dice all the vegetables as above and mix in a large salad bowl. For the dressing, mince the garlic in a mortar with a pestle. Leave the garlic in the mortar and add the olive oil, pomegranate molass and lemon. Use a spoon to mix them all together. Pour the dressing over the vegetable and toss together so that the dressing coats all the salad. Add sumac and salt to taste.

step 2.

Fry the pitta bread in vegetable oil. For a healthier version, I sometimes bake or air fry the pitta bread. Once they are a golden-brown colour, remove and add to the salad.

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