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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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.
I fell over this salad recipe which is excellent. The other recipes are just perfect as well. Thanks for not being too breezy and making every thing quite clear how the food is bought, prepared and cooked!
So glad to hear it, Edith. Thank you for sharing!
Simply one of our favorite salads ever. We first discovered it at a local Mediterranean restaurant, and their crispy pita is tremendous. But since COVID, we’ve not ordered in or eaten out,. Was so happy to find this recipe online, together with Suzy’s other recipes in the little cookbook.
But you simply must try this salad. And if you don’t have sumac, well rush right out and get some. We ordered it from Williams but your local ethnic grocer is just as likely to have it. The complex flavors of the vinaigrette and the sumac and the olive oil cannot be beaten.
Thank you for the lovely framework! Best salad, ever!
Thank you for sharing, James!
Love all the recipes on this site and always look forward to more but the amount of ads on it – both video and pop-ups are too much! Wish there were less.
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Love this salad, especially the dressing. Even my daughter who is not a fan of tomatoes and cucumber can’t get enough of this recipe!
I read the other comments and am always amused at how people find the need to nitpick ingredients and say it’s not traditional. Home cooks world over put their own spin on recipes according to what is on hand and their own taste. Lighten up people! I put feta on mine and I love how the herbs replace lettuce.
I am going to try it with pomegranate molasses because I love it!
I am enjoying your recipes, looking forward to summer in Australia so I can make use of our wonderful Mediterranean produce.
Thank you for the kind words, Jane! So glad you and your family enjoyed the salad!
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!
Awesome! Thanks, Katie!
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)
I feel like a sprinkle of Za’atar on just about anything is a good thing :). Thanks, Dave!
Our fav fattoush recipe! We use an Udi’s gluten free pizza crust in place of the pita – works well.
Yay! Thanks for the gluten free variation idea!
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.
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.
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
Glad you liked it, Sarah! Thanks for the suggestions!!
Easy quick recipe!!!
It IS! Hope you enjoyed it!
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.
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.
That’s great, now let’s put that sumac to use, eh?!
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!
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.
Is it a good idea to mix with hummus?
You can certainly serve it on top of hummus and enjoy with warm pita bread.
Is sumac the same thing as summak? All I can find in grocers near me is summak.
There could be more than one spelling Hayley,but I can’t be certain. This is the sumac I use: https://shop.themediterraneandish.com/product/sumac/
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