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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Well, I recently went to Palestine and not only were the people lovely and the countryside beautiful but the food was amazing and much of it was exactly what you are describing here.
I love that kind of food anyway and I had heard the hummus was delicious but I thought well we have really good hummus here but it was really something to talk about.
I also had possibly the best baklava i have ever had in my life. We stayed at these really nice resorts with fabulous buffets featuring many of these salads.
The food and the olive were just so fresh and flavorful.
That would be Bike Palestine for a fantastic vacation.
Now I am trying to copy the food as much as possible.
Hi! Thank you so much for sharing about your recent trip! I can only imagine how beautiful everything was…the scenery, food, and of course, the people! Glad to have you here. Enjoy the recipes.
I am definite going to try your recipe it looks like it is delicious. Also has ingredients that I know my husband will like to eat thank you for sharing your
Maria
Wonderful, Maria! Enjoy!
I had it in Mexico City, instead of Romaine lettuce they used VERDOLAGA, which I have never tried before.
It was delicious.
I love your recipe, it always a hit whenever I make it!
Thanks!
Interesting! Thanks for sharing!
Had this at a Lebanese restaurant in Melbourne and lived on it whilst in Istanbul.
Just love it!!
Awesome! Thanks so much for sharing.
Thank you so much for this easy-to-follow recipe Suzy! I am from the culturally-diverse city of Toronto, Canada and I’m never far away from authentic Middle Eastern cuisines. I’ve always enjoyed the flavors and lately, the fattoush salad has been a fave! My Lebanese colleagues have repeatedly mentioned how easy it was to make the fattoush salad but I’ve never really tried. The photos are also fantastic! Many thanks.
Hi Shan! Thank you so much for stopping in and sharing. I have family in the Toronto as well…there are a lot of great restaurants there. Glad you tried the fattoush on your own…super easy!
the first time i tried fattoush salad was when my boyfriend took me to Afrah restaurant in Irving, Tx. I fell in love with the taste right away and decided to make it myself. The only problem at that time, it was difficult to find the spice Sumac, so i had to order it online.
Regardless of the different versions of fattoush, overall its taste great and healthy. Thanks for sharing your recipe.
Sherry, thanks so much for sharing! It really is a wonderful healthy salad.
I was able to find the spice sumac at the bulk barn store here in Canada at a very cheap price. Not sure if bulk barn is all through the states or not.
Wonderful! I am not sure we have one here.
Must be a very good salad but the original uses purslane instead of lettuce….
Sure, Georgette. But lettuce is the more readily used alternative nowadays. At least that has been my experience.
I often wonder if people actually know what purslane (verdolaga) is and if they know the health benefits of this ‘weed’. It is probably the richest source of omega-3 fatty acids of any land plant and it’s a rich source of vitamin A and C as well as antioxidants. The leaves stems and flowers can be eaten raw, steamed or fried and when harvested in the morning it has a tangy Apple like taste, when harvested in the afternoon and has a sweeter and more grass like taste. If you are eating a diet free of starches that are used as thickeners, keep in mind that purslane has a mucilaginous property similar to okra that makes it a good thickener for soups, stews and gravies. Blanched, dehydrated and then turned into a powder in your blender. Use the powder as a thickener in place of cornstarch or flour.
I love, love, looooove Fattoush Salad! Fattoush salad is very healthy and flavorful. That is a lovely presentation! And Oh the salad looks so refreshing and delicious!
That makes two of us, David! I love fattoush salad as well. Thanks so much for stopping in and for sharing your kind comment. Hope to see you here again.
I think I will be trying this! Thanks!
This looks so good!!
Looks scrumptious!!
Yum Joanne T Ferguson
I love this salad and your photo makes me want to try this now! New liker The Mediterranean Dish cheers Joanne What’s On The List?
Thank you so much, Joanne! Glad you like it
Thanks Joanne T Ferguson! Will hop over to your page!
It was snowing not long ago !!! Fattoush looks great !!
Over where you are it’s getting cooler now, eh? I just made a lamb stew that is being featured on an Australian friend’s blog. I’ll share the link soon so you all can check it out!
Oh my! Sounds perfect for a cool evening meal!! Mary Nicholas Herring, this lime vinaigrette sounds lovely for warmer weather don’t you think?
Glad you like it Denise; super easy to make!
This is one of my favorites. I can’t wait to try it.
Great, Marissa! Let me know how you like it.