Fattoush is a Middle Eastern bread salad made with crispy pita, fresh vegetables like radish, romaine, tomatoes, and cucumbers, and then tossed together with a zezsty lemon vinaigrette.
Fattoush, a vibrant and refreshing Middle Eastern Salad, is a family favorite around my house. If you were to order a basic fattoush salad at a local restaurant, you would likely find: cucumbers, tomatoes, purslane leaves (or lettuce), radish, and green onions. Fresh herbs like parsley or mint, or both.
For my recipe, I skip the purslane because it can be difficult to find, but I still have loads of crunchy vegetables, fresh herbs, crispy pita, and a simple, zesty lemon sumac vinaigrette to give it a distinctive, tangy, and aromatic flavor. It’s a great way to use up lefto over pita and make the most of summer vegetables.
Make it for lunch, or serve it as a side with grilled meats like lamb chops or chicken or your favorite vegetarian meal like this chickpea stuffed eggplant.
Table of contents
What is Fattoush
Fattoush is essentially a “bread salad,” said to have originated in Northern Lebanon, where people repurposed leftover pita scraps by frying them in olive oil. Then they’d throw in whatever in-season vegetables and herbs they had on hand. For this reason, the ingredient list may vary, and you will find different versions of fattoush throughout the Middle East. My version follows the “classic fattoush” that you’d get in most Middle Eastern restaurants.
In the Middle East, the pursuit of fresh-out-of-the-oven pita is real, but that doesn’t mean leftover pieces go to waste! There are many creative ways people of the Middle East utilize pita scraps. In fact, day-old pita inspired an entire food genre known as “Fatta,” or “Fatteh.” In fatteh dishes, like this Lebanese Chicken Fatteh, fattoush salad, this Fatteh Chickpea recipe, leftover pita is given a second chance as a main ingredient.
What You Need to Make This Fattoush Salad Recipe
For the Salad
- Pita: Homemade is a special treat, but store-bought pita can work here too. Just don’t swap in store bought pita chips, as the freshly toasted bread is fattoush salad’s main appeal.
- Romaine: Adds a lovely crunch. You can also add more herbs or other greens such as arugula, which is not traditional to fattoush but wonderful!
- English cucumber: Or use Persian cucumber. If you need to substitute with a standard slicing cucumber, peel off the waxy skin.
- Roma tomatoes: Or use firm flavorful varieties like cherry, grape, or a great in-season heirloom.
- Green onion: Adds a mild oniony flavor without overwhelming the salad. If you must substitute, use red onion or shallot.
- Radishes: Adds a peppery crunch.
- Herbs: Parsley and mint bring a strong refreshing quality that makes fattoush so addictive. Don’t skip them!
For the Fattoush Salad Dressing
- Lemon: Or use lime.
- Extra virgin olive oil: Remember, olive oils that are simply labeled “pure” have usually been heat-treated and refined by mechanical means and, consequently, lack character and flavor. Use the best quality extra virgin olive oil you can find. Its peppery, fruity taste is essential here (I recommend our rich and fruity Early Harvest Greek EVOO with this recipe).
- Pomegranate molasses (optional): Though optional, this sweet-tart Mediterranean pantry staple really does make fattoush extra special! You can make your own with fresh pomegranate juice, find it at Middle Eastern Markets, or find my favorite all natural pomegranate molasses at our shop.
- Sumac: This essential Mediterranean spice brings a tart, tannic quality that’s a crucial flavor in fattoush salad–don’t skip it!
- READ MORE: What is Sumac? It’s the Secret to Bold and Bright Mediterranean Flavor!
- TRY IT: Find all natural sumac at our shop.
- Cinnamon: Brings an unexpected warming flavor to the salad.
- Allspice: Builds on the sweet warming quality with peppery and earthy notes.
- Kosher salt and black pepper enhance the flavor.
Tips for Making Fattoush Salad
As with any fresh salad, fattoush is the sum of its parts. So here are just a few tips:
- Select the best produce you can find, ripe tomatoes, freshly-picked herbs, etc.
- Don’t use store-bought pita chips! There is certainly a place for those, but not in fattoush salad. Take the time to toast and fry your pita at home, making sure you season them well.
- Please try not to skip the sumac. It is a special spice from ground sumac berries, and its tart flavor is difficult to replicate.
- Lastly, remember, this is a “basic” fattoush recipe. If you like, try your own variation by adding in-season vegetables like colorful heirloom tomatoes or green peppers. Add more herbs or crushed garlic. And if it’s available to you, jazz up the vinaigrette with 1 Tablespoon pomegranate molasses. Enjoy!
What to Serve with Fattoush Salad
With its zippy lemon dressing and freshly toasted pita chips, fattoush has so much texture and flavor that you can keep it easy with the mains. Grilled Chicken Breast and Pan Seared Salmon both come to mind. Or, to build out a Lebanese feast, try our authentic Grilled Shish Tawook with Whipped Toum (4-Ingredient Garlic Sauce).
More Classic Mediterranean Salad Recipes
Browse all Mediterranean recipes.
Visit Our Shop.
Fattoush Salad
Ingredients
- 2 pitas
- Extra virgin olive oil
- Kosher salt
- 2 teaspoons sumac, divided, more as needed
- 1 Heart of Romaine lettuce, chopped
- 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
- 5 Roma tomatoes, chopped
- 5 green onions, both white and green parts, chopped
- 5 radishes, stems removed, thinly sliced
- 2 cups chopped fresh parsley leaves stems removed
- 1 cup chopped fresh mint leaves, optional
For the Fattoush Dressing
- 1 lemon, juiced (or 1 1/2 limes)
- 1/3 cup extra virgin olive oil
- 1 tablespoon pomegranate molasses, optional
- kosher salt
- black pepper
- 1 teaspoon sumac
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
Instructions
- Crisp the pita: Line a plate with a paper towel and set aside. Break the pita bread into small bite-sized pieces. Let a large skillet over medium heat, and add 3 tablespoons of olive oil. Once the oil is shimmering, add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to the paper-towel-lined plate to drain. Season with salt, pepper, and sumac.
- Combine the vegetables: In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint, if you're using it.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses (if using), a pinch of salt and pepper, sumac, cinnamon, and allspice.
- Put it all together: Pour the dressing over the vegetables and toss lightly. Add the crispy pita piece, and taste. Add more sumac, if you like, and toss one more time. Serve and enjoy!
Video
Notes
- Variations: Fattoush salad dressing often includes pomegranate molasses. If that’s available to you, add 1 Tablespoon to the dressing, it really does make it extra special. For the salad, you can also add more herbs or other greens such as arugula (not traditional to fattoush but wonderful!)
- To bake the pita chips instead, follow baking instructions in my homemade pita chip recipe and season with kosher salt and sumac when ready.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, allspice, sumac, and pomegranate molasses used in this recipe.
Nutrition
*This post has recently been updated with new information for the readers’ benefit.
Exotic 4-Pack
Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
Wow, this is a great salad with wonderful flavors. I had all the ingredients on hand (except the radishes…next time!). The dressing pulled everything together and the mint really made it shine. I served it with some rotisserie chicken so I didn’t have to do any real cooking. Already looking forward to making it again!
Hi , the pomegranate molasses is a game changer. I made it without the first time., but omg with it it is amazing
Your recipe says “1 to 2 tablespoons of pomegranate molasses”.
Your note says “1 teaspoon of pomegranate molasses”.
I’m guessing that your Note quantity is the correct measurement?
~Thanks!
Hello! Thanks for catching that! We actually recommend going with approximately 1 Tablespoon here.
Thanks for another amazing salad recipe. I loved it. The Mediterranean Dish rocks! Thank you so much Suzy.
I didn’t make the actual salad, but I made the dressing to use as a marinade for chicken. It was SO good!! I’ll make it over and over again, and we’ll try it on salad too!
Love that idea, Lisa! Thanks for sharing!
Thank you for ALL of your recipes. I live in a Middle eastern food desert and have been surprised by my ability to make all my favorites at home. I have not had good fattoush since I left Cleveland, but keep a bottle of your dressing on hand.
That’s so great, Laura! Thank you for your lovely comment.
I loved this! I made it as a side to the Hashweh dish and both turned out so well xD
your food looks so good and when you make it test so good
Thanks Georges!
Made this salad and dressing for a family get together and received thumbs up from everyone. The salad dressing was unique and delicious. Glad to have some new spices in my cabinet. Thanks for sharing!
Hi Suzy!
Made this tonight and had it with Kofta pita sandwich, delicious!
Even my husband was extremely satisfied & that’s saying something as he’s not terribly fond of all of the Mediterranean cooking I’ve been doing.
Looking forward to receiving your cookbook tomorrow.
Thanks!
Tracy
This is exactly like we get in Dearborn,MI deliciousness! Thank you for posting!
I made this last night using Arugula instead on romaine. Everything else was the same and it was still delicious!