If you are searching for a vibrant, refreshing salad packed with incredible flavors and textures, the Loaded Fattoush Salad Recipe is bound to become your new go-to. Bursting with crispy pita chips, zesty sumac, fresh herbs, and a tangy pomegranate molasses dressing, this salad is a delightful celebration of Middle Eastern ingredients that come together in perfect harmony. Whether as a light lunch or a colorful side dish, this salad will brighten up any meal and impress your friends with its irresistible crunch and bold tastes.
Ingredients You’ll Need
The ingredients for this Loaded Fattoush Salad Recipe are wonderfully simple but each plays an essential role in bringing a perfect balance of freshness, acidity, and texture to the dish. From crunchy pita pieces to juicy tomatoes and earthy chickpeas, every component works together for an unforgettable salad experience.
- Extra virgin olive oil: Divided to crisp the pita and emulsify the dressing for a rich, fruity flavor.
- Pita bread: Cut into pieces and toasted until golden to add satisfying crunch.
- Lemon juice: Freshly squeezed to give the dressing a bright and tangy lift.
- Sumac: A key spice with lemony notes, sprinkled in the dressing and on top for authenticity.
- Pomegranate molasses: Adds a beautiful sweet-and-sour depth that makes the dressing addiction-worthy.
- Salt: Enhances the natural flavors and balances the acidity.
- Garlic: Grated fresh for a punch of aromatic savoriness.
- English cucumber: Peeled and sliced for a cool, crisp bite.
- Cherry or grape tomatoes: Halved to offer bursts of juicy sweetness.
- Cooked chickpeas: Provide heartiness and a pleasant creamy texture contrast.
- Radish: Thinly sliced for peppery zing and crunchy freshness.
- Red onion: Sliced thinly to add subtle sharpness and color.
- Green or red leaf lettuce: Chopped to create a leafy, tender bed that balances the crunchy and juicy elements.
- Feta cheese: Crumbled for creamy, salty pops of flavor.
- Mint leaves: Torn fresh to infuse the salad with a cool, herbal brightness.
How to Make Loaded Fattoush Salad Recipe
Step 1: Toast the Pita Bread
Heat half of the olive oil in a skillet over medium heat, then add the pita pieces. Sauté them gently until they turn golden and crisp on all sides. This step is crucial as it brings a beautiful crunch and a toasty aroma that complements the fresh vegetables perfectly. Set these pita chips aside once done to keep them crisp for tossing into the salad later.
Step 2: Prepare the Dressing
Whisk together the remaining olive oil, freshly squeezed lemon juice, sumac, pomegranate molasses, salt, and grated garlic in a small bowl. This dressing is the heart of the salad, providing bright acidity, tangy sweetness, and the unique earthy zing from sumac. Make sure it’s well combined for a smooth, flavorful finish that ties all the ingredients together.
Step 3: Combine the Fresh Ingredients
In a large salad bowl, add the peeled and sliced cucumber, halved cherry tomatoes, cooked chickpeas, thinly sliced radish and red onion, washed and chopped lettuce, crumbled feta cheese, and torn mint leaves. This mixture creates a vibrant medley of colors, tastes, and textures, from refreshing crunch to creamy tang.
Step 4: Toss with Pita and Dressing
Gently fold the crispy pita chips into the salad bowl, then pour the freshly made dressing over the top. Toss everything lightly but thoroughly to ensure every bite is coated with the tangy dressing and every component is blended beautifully, without losing the crunch of the pita or the freshness of the veggies.
Step 5: Garnish and Serve
Sprinkle a little extra sumac on top for a burst of color and enhanced lemony flavor. Serve the Loaded Fattoush Salad Recipe immediately so that the pita remains delightfully crispy and the salad tastes fresh and vibrant.
How to Serve Loaded Fattoush Salad Recipe
Garnishes
A handful of torn fresh mint leaves and an extra sprinkle of sumac or a few pomegranate seeds make perfect garnishes, adding freshness and a jewel-like pop of color that will invite everyone to dig in.
Side Dishes
This Loaded Fattoush Salad Recipe pairs wonderfully with grilled meats like lamb kebabs or chicken, mezze platters featuring hummus and baba ganoush, or even stuffed grape leaves. It also brightens up any rice or grain dish with its tangy, crispy appeal.
Creative Ways to Present
To impress guests, serve the salad in individual bowls garnished with edible flowers or fresh sprigs of mint. Alternatively, layer the salad in a glass jar to showcase the colorful ingredients or serve over a bed of couscous or quinoa for a sturdy, more filling adaptation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad in an airtight container in the refrigerator, but keep the toasted pita separate to prevent sogginess. The salad will stay fresh for about 1 to 2 days before the vegetables begin to wilt.
Freezing
Because this salad relies on fresh vegetables and crispy pita, freezing is not recommended. The texture and flavor will suffer and become mushy upon thawing, so it’s best enjoyed fresh.
Reheating
Since this is a fresh salad, reheating isn’t necessary. If you want the pita chips warm again, toast them briefly in a skillet or oven. Otherwise, just give the salad a gentle toss and enjoy it cold and crisp.
FAQs
Can I use store-bought pita chips instead of toasting my own?
Absolutely! Store-bought pita chips can save time and still add great crunch to your salad. Just be sure to choose a lightly salted or plain variety so the flavors don’t conflict with the dressing.
What if I don’t have pomegranate molasses? Can I substitute it?
If you don’t have pomegranate molasses, a splash of balsamic vinegar or a mixture of lemon juice and honey can mimic its sweet and tart flavor, though the unique depth won’t be exactly the same.
Is sumac essential for this salad?
Sumac really makes this Loaded Fattoush Salad Recipe stand out thanks to its lemony zing. If you can’t find it, a little extra lemon zest or a pinch of dried lemon powder can substitute, but sumac is preferred for authenticity.
Can I make this salad vegan?
Yes! Simply omit the feta cheese or replace it with a plant-based cheese alternative to keep it vegan while still maintaining the creamy texture contrast.
How many servings does this recipe make?
This Loaded Fattoush Salad Recipe serves about 4 people as a side dish, but it can easily be doubled or adjusted depending on your crowd.
Final Thoughts
There is something truly special about this Loaded Fattoush Salad Recipe that keeps me coming back to it again and again. It’s fresh, zesty, and bursting with flavors that feel both wholesome and indulgent at the same time. I encourage you to give it a try and share the joy of this vibrant salad with friends and family — I promise it will brighten your table and your day!
Print
Loaded Fattoush Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Loaded Fattoush Salad is a vibrant and refreshing Middle Eastern salad featuring crispy sautéed pita bread, fresh vegetables, tangy sumac, and pomegranate molasses dressing. It’s a perfect light meal or side dish packed with flavors and textures that come together beautifully in just 20 minutes.
Ingredients
For the Pita Chips
- 4 tablespoons extra virgin olive oil, divided
- 2 pieces pita bread, cut into pieces
For the Dressing
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon salt
- 2 cloves garlic, grated
For the Salad
- 1 cup peeled and sliced English cucumber
- 1 cup halved cherry or grape tomatoes
- 1/2 cup cooked chickpeas
- 1/4 cup thinly sliced radish
- 1/4 cup thinly sliced red onion
- 4 cups washed and chopped green or red leaf lettuce (about one head)
- 1/4 cup crumbled feta cheese
- 1/4 cup torn mint leaves
Instructions
- Prepare the Pita Chips: In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pita bread pieces and sauté them for about 5 minutes until golden and crispy. Once done, remove from heat and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, freshly squeezed lemon juice, sumac, pomegranate molasses, salt, and grated garlic until well combined. This creates a tangy and flavorful dressing.
- Combine the Salad Ingredients: In a large salad bowl, add the peeled and sliced English cucumber, halved cherry or grape tomatoes, cooked chickpeas, thinly sliced radish, thinly sliced red onion, chopped green or red leaf lettuce, crumbled feta cheese, and torn mint leaves. Mix gently to distribute evenly.
- Add Pita Chips and Dressing: Add the crispy pita bread pieces to the salad bowl. Pour the prepared dressing over the salad and pita chips. Toss gently to ensure all ingredients are coated without breaking up the pita chips too much.
- Garnish and Serve: Sprinkle extra sumac over the top for an added citrusy note and vibrant color. Serve the loaded fattoush salad immediately to enjoy the contrast of crisp pita and fresh vegetables.
Notes
- Use fresh pita bread for the crispiest pita chips.
- Sumac lends a unique tartness; adjust quantity based on your taste preference.
- Pomegranate molasses can be found in Middle Eastern stores or online and adds a distinctive sweet-tart flavor.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Serve right after dressing to maintain pita chip crunchiness.
- Cherry tomatoes can be substituted with any small sweet tomatoes.
