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).
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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.
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I love this fattoush salad! A lunch I had last week came with this and I loved every bite of it 🙂 Plus the simplicity is pretty awesome too…
Thanks so much, Bri! Fattoush is so simple, and you can really make it your own. Thanks so much for taking the time to stop in.
Yet another salad I grew up eating. My mom used to make a slightly different version of this salad..
Well done!
When I was in Turkey, I recall eating a version of this Fattoush. It was so GOOD! Thank you for keeping in touch, Aysegul!
This looks so colorful and delicious!
styleandchocolates
Thank you, Celyn!
This salad looks absolutely stunning! I love fattoush. I usually make it with sumac in the salad dressing. I like your version with the sumac on the pita. Is it necessary to bake the pita before frying? Can’t wait to try this one- thanks! 🙂
Sarah, thanks so much for stopping in. I don’t think it’s necessary to bake the pita before frying. I just like it better this way; it gives the pita a nice “toasted” taste and I don’t have to fry it too long since it’s already nice and crispy. It’s just a personal preference. I’ve also done it where I simply toasted the pita and skipped the frying part for a “skinnier” version 🙂 Glad to see you here.
Looks so fresh and delicious Suzi! Beautiful pictures ! Pinned of course 🙂
Thanks, Mira! Appreciate it, friend.
This has to be one of my all-time favorite salads and yours is really attractive. I want one now.
Mine as well, Maureen! Wished you lived closer, we’d share lots of yummy salads! Hugs.
This dish looks great! Salads can be boring sometimes but this one looks over the top!
Thank you, Jenny! It’s a favorite of mine. Hope you try it soon.
This looks great!
Such a beautiful looking salad. 🙂
Goodness, Suzy. I just found a salad that I’m sure will go in my Top-10 Salads of All Time. It looks fabulous and the lime vinaigrette, amazing.
Thank you, Susie! Let me know if you try it soon! Love Fattoush!
Beautiful. This lime vinaigrette sounds delish, too!
What a fantastic salad Suzy!
I LOVE this kind of salad Suzy. And yours looks gorgeous!
Yum!
You had me at “zesty vinaigrette” … 🙂
Let me know if you ever try this Andrea! Super easy.
This looks delicious! And your picture are absolutely gorgeous – pinned!
Thanks so much, Anetta! So glad you stopped in.