Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Mediterranean Fattoush Salad topped pita bread

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 or fattoush salad, leftover pita is given a second chance as a main ingredient.

See video tutorial for how to make our simple fattoush salad: 

What is Fattoush?

Fattoush is essentially a "bread salad," said to have originated in Northern Lebanon.  Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. And to build their fattoush, they'd simply throw the pita chips in with whatever in-season vegetables and herbs they have on hand.

For this reason, the ingredient list for fattoush may vary. And you will certainly find different versions of fattoush throughout the Middle East.

Fattoush garnished with pieces of pita bread, tomatoes and other vegetables

Basic Fattoush Recipe

If you were to order a basic fattoush salad at a local restaurant, you likely find: cucumbers, tomatoes, purslane leaves (or lettuce), radish, and green onions.  Fresh herbs like parsely or mint, or both. A simple zesty vinaigrette and a generous dash of sumac spice give fattoush its distinctly complex flavor.

Tips for Making Fattoush

As with any fresh salad, fattoush is the sum of its parts. So here are just a few tips:

  1. Start with selecting the best produce you find, ripe tomatoes, freshly-picked herbs, etc.
  2. 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.
  3. Please try not to skip sumac. It is a special spice from ground sumac berries, and it's tart flavor is very hard to replicate.
  4. Use the best quality extra virgin olive oil you can find. It's peppery, fruity taste is essential here. Remember, olive oils that are simply labeled “pure” have usually been heat-treated and refined by mechanical mean and, consequently, lack character and flavor.
  5. 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 even green peppers. Add more herbs or crushed garlic. And if it's available to you, jazz up the vinaigrette with 1 teaspoon pomegranate molasses. Enjoy!
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Fattoush Salad


Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.


  • 2 loaves pita bread
  • Extra virgin olive oil
  • Kosher salt
  • 2 tsp 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)



  1. Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain.  Season with salt, pepper and sumac.
  2. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
  3. To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
  4. Pour  toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!


  • Variations: fattoush salad dressing often includes pomegranate molasses. If that's available to you, add 1 to 2 teaspoons 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.
  • Recommended for This Recipe: quality extra virgin olive oil; all-natural sumac spice; all-natural allspice.
  • SAVE! Try our Exotic 4-pack of spices or our Everyday Olive Oil Bundle!
  • Prep Time: 20 mins
  • Category: Salad
  • Method: Counter Top
  • Cuisine: Middle Eastern

Keywords: Fattoush Salad

Step-by-step photos for how to make fattoush

Toast the pita bread in your toaster oven until it is crisp but not browned.

Heat 3 tablespoon of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and ½ teaspoon of sumac. Remove the pita chips from the heat and place on paper towels to drain.

Toasted Pita Bread
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

Ingredients for Mediterranean Fattoush Salad Recipe
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.

Olive oil for Mediterranean Fattoush Salad Recipe
Dress the salad with the vinaigrette and toss lightly.

Finally, add the pita chips (and another generous pinch of sumac, if you like) and toss one more time.

Salad mix for Mediterranean Fattoush Salad Recipe

Transfer to small serving bowls or plates. Enjoy!

Two servings of Fattoush Salad in bowls

More Recipes to Try:

3-Ingredient Mediterranean Salad

Tabouli Salad

Lebanese Chicken Fatteh Bowls 

How to Make Labneh

*Post last updated: July 2017

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. This was completely delicious. We had it last night with grilled marinated chicken. My 11 year old declared that she "loves" it! I love the spices and texture of the pita! It's a keeper!

  2. I have also been told that a sprinkle of zatar on the pita as it comes out of the pan is a good thing. We recently bought a bag of Lebanese zatar that has quite a few more ingredients than just the classic sesame,thyme,sumac, and oregano. (real delish)

  3. Our fav fattoush recipe! We use an Udi's gluten free pizza crust in place of the pita - works well.

  4. Hi, the recipe in general is very close to how it's made in its place of origin i.e Syria ( not Lebanon) and I'm Syrian Lebanese. Lebanon as a country is less than 100 year old (1938) when Fattoush has been in existence for hundreds if not a thousand of years. The ingredients that I disagree with are the pepper, cinnamon and all spice which have no place in Fattoush while sumac as you said is a must. Mint is not optional but radish is and like Sarah said pomegranate molasses is another must. There is another ingredient that's always used in Fattoush which is Portulaca but it might not be available outside of the Mediterranean and Middle East regions so this is optional if not available.

    1. Hello, Hala! Thanks for sharing. This is just our own variation of fattoush, and yes, we did take some liberties with spices that we enjoy. I personally love pomegranate molasses, but because it is not always available in the USA markets, we offer this variation that allows folks to use ingredients they may find more easily.

  5. Great recipe but a fattoush salad is not a fattoush salah without pomegranate molasses in the dressing, i would skip on the cinnamon and all spice and just add olive oil, lemon, pomegranate molasses and salt pepper, sumac and oregano

  6. Great recipe; thank you! Reminds me of our travels to Greece and Turkey. Please give us more recipes for sumac now that I own a good supply! You must be a fast chopper - it took me a lot longer than 20 minutes to wash and chop all. The mint is a must, I think.

  7. I've enjoyed fattoush salads for years, but had no idea that it referred to the pita. I thought it pertained to the sumac. But now I know and I have a jar of sumac to use.

  8. My wife and I have made this a couple times now, and thoroughly enjoy it. Can you help me understand the function of 2 cups of parsley? We have opted to use less, and still find the parsley overwhelms the rest of the dish. What am I missing about its role? Thank you!

    1. Hi Wayne! So glad to hear it! You can adjust the parsley to your liking; fattoush is a traditional Middle Eastern salad that uses a generous bit of parsley. It's fine if you want to take that down a bit.

  9. I found your recipe interesting since I live in india in a place called bengaluru I wish I knew where I could get sumac nd pomegranate molasses

  10. i really like the salad ,colorful pictures and really simple recipe i like it ,thanks alot
    regards chef Elijah Almond resort Garissa

  11. 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.

  12. 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?

  13. This salad was delicious! My whole family loved the variety of flavors and textures. The pita chip croutons are addictive.