Salad in a jar: Fattoush

  • Prep: 10m
  • Cook: 0m
  • Serves: 1

You can prepare this Fattoush salad in advance and keep it refrigerated for up to 4-5 days. You can then take it with you and enjoy a healthy and nutritious organic lunch on-the-go.


Salad in a jar
  1. Choose a jar big enough to contain all the ingredients, around 750ml should work. Make sure it’s clean and dry before you fill it up.
  2. To prepare your dressing, whisk the lemon juice together with the olive oil and pomegranate molasses. Season with a little bit of salt and pepper.
  3. To prepare the toasted pitta bread, brush it with a mix of olive oil and sumac spice. Then toast it in the oven for 3 to 5 minutes.
  4. Fill up your jar by layering the different ingredients. The dressing goes first, then the tomatoes and cucumber. Add the red onion and radish. Then add the lettuce and mint and coriander leaves. Top it all with the pomegranate seeds and the pitta bread.
  5. Keep refrigerated and consume within 4-5 days. Make sure you keep the jar standing upright so the dressing doesn’t mix with rest of the ingredients. We don’t want a soggy salad!


All to be sourced organic where possible

  • For the salad:
  • 100g cherry tomatoes
  • 110g cucumber
  • 40g red onion
  • 30g radish
  • 50g romaine lettuce
  • A few mint leaves
  • A few coriander leaves
  • 100g pomegranate seeds
  • Pitta bread
  • 15ml olive oil
  • A pinch of sumac spice
  • Salad dressing:
  • 1 medium sized lemon
  • 15ml pomegranate molasses
  • 15ml olive oil
  • Salt and pepper
Alpha Foodie

Alpha Foodie

Sign up to our newsletter