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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Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
i really like the salad ,colorful pictures and really simple recipe i like it ,thanks alot
regards chef Elijah Almond resort Garissa
Thank you, chef!
So yummy I love it.
Awesome!
You say “2 loaves of pita bread” — does this mean 2 slices / 2 rounds? Thanks for the recipe, I’m making it today to bring to a greek-themed dinner.
Hi Sharon, two loaves of pita breads (that’s two full rounds). Enjoy!
Am I missing an ingredient in the dressing? It’s called a vinaegrette but I didn’t see any kind of vinegar mentioned either in the ingredient list or instructions. Is it just lime juice and oil with spices?
You’re not missing an ingredient, this vinaigrette (dressing) uses lime juice.
Very nice recipe. Love the pics and description. Will try it today.
Wonderful, Adeela! I hope you enjoy it!
This salad was delicious! My whole family loved the variety of flavors and textures. The pita chip croutons are addictive.
Awesome, Nilha! Thanks so much for sharing!
Just made it, so yummy! The pita chips are a great idea
Glad to hear it!
Love it ?
Awesome!!!
We just returned from a trip to the Middle East and I was craving proper Lebanese food, not just store-bought. This Fattoush salad recipe is spot-on and super easy to follow. My husband was particularly happy with the pita chip croutons :). This and the falafel recipe are new favourites! Thanks Suzy!!
Wonderful, Kristin! Thank you!
I love this salad but without pita 😉 Maybe it is wrong but I just do not like bread that much and I really love this combination of herbs and vegetables.
Angela, there is no right or wrong here! Sure, traditionally fattoush implies the use of pita, but if you love the salad without, go for it! Enjoy!
Thank you for the step by step instructions for the salad. It looks really crisp and beautiful with the use of fresh colorful ingredients. Also ingredients used for the vinaigrette definitely reflect middle eastern cuisine with the use of aromatic spices.
Thank you! Enjoy.
The vinaigrette says: 1/3 Early Harvest Extra Virgin Olive Oil.
1/3 of what? A cup? A tablespoon? I making this salad to go with the Cilantro Lime Chicken for dinner with friends tonight. I’ll sure I’ll come up with my solution for tonight but I would appreciate knowing which it is.
Hello, Brenda. Thank you for catching that! It is indeed 1/3 cup olive oil. Hope you enjoy it!
Fattoush salad is great to have on table with lunch or dinner, it’s easy and wow delicious. Thanks for your recipe.
Absolutely! Thank you.
Thanks for this recipe Shan. I plan on making this for dinner this Sunday. I love any lamb recipe and was looking for something different to do with shanks. Can’t wait to make this. Will let you know how it turns out. The pictures look delicious. My husband being from Sierra Leone will appreciate it as he love anything like this.
Hope you enjoyed it!
It sounds wonderful only hope I can find sumac in New Zealand. Look forward to more if your delicious recipes.
Thank you, Ann! I hope you do. We actually sell it here online, but are not able to ship internationally yet.
I am originally from the Flint, Michigan area and return every chance I can. There is a large community of Middle Eastern people living there and we have excellent restaurants that feature all kinds of Lebanese and Mediterranean dishes. One of my favorite places to go is a small Lebanese market named Kamil’s near downtown. They sell bulk spices, cheeses, fresh produce, breads and all sorts of imported groceries! The owner’s wife makes salads to go if you ask. I have been eating her fattoush for years and it is my hands down favorite. I learned to make Tabouli years ago but could never get fattoush right. Thanks for printing the recipe.
I hope that you will introduce products such as kefir cheese, roasted watermelon seeds, fava beans are and how to choose different olives for example. I think a lot of people are afraid to buy things if they don’t know anything about them. So glad that Persian cucumbers have become more mainstream! Also, maybe you could explain the difference between different styles of feta cheese or how to choose a good olive oil. Personally, I’m interested in learning more about how to cook with zarar. I recently saw it used on a cooking show with Martha Stewart and don’t know what it tastes like. (not sure if I spelled it right). I have probably already been eating it and didn’t even know it!
Keep up the good recipes! My personal favorite is the spicy lentil soup with spinach. I added carrots, but otherwise, I LOVE that recipe and have shared it with people who have no idea what Mediterranean flavors taste like. I’ve made a few converts and agreed to bring some sumac, mint and cumin back up with me next time I’m in Flint. Spices are super cheap there and not available at all in Northern Michigan. Can’t wait to stock up on pine nuts too…. Love those babies! Thanks for all you do!
Kim