Fattoush is more than just a salad. It’s a celebration of freshness, texture, and bold flavors. Originating from the Levantine region, fattoush combines crisp vegetables, toasted or fried pita, and a tangy sumac-spiced dressing.
The result is a crunchy, zesty dish that feels light but satisfying. It’s a staple in Lebanese cuisine and has found fans around the world for good reason.
What You’ll Need
For the salad:
- 2 large pita breads
- 1 large head of romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 5–6 radishes, thinly sliced
- 4 green onions, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
For the dressing:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses (optional but traditional)
- 1 garlic clove, minced
- 1 teaspoon ground sumac
- Salt and black pepper to taste
Step 1: Prep the Pita Croutons
Traditional fattoush uses day-old pita, which gets toasted or lightly fried to become deliciously crisp croutons. Start by cutting the pita breads into bite-sized squares. Toss them with a drizzle of olive oil and a pinch of salt.
Bake at 375°F (190°C) for 10–12 minutes, tossing halfway, until golden and crisp. Alternatively, you can fry them quickly in a skillet for a more indulgent crunch. Either way, let them cool before tossing into the salad.
Step 2: Chop the Vegetables
Fattoush is all about freshness and texture. Chop the romaine, cucumbers, bell peppers, and green onions into bite-sized pieces.
Halve the cherry tomatoes and slice the radishes thinly for a peppery bite. Fresh parsley and mint bring a burst of herbal brightness that’s essential to fattoush’s signature flavor.
Step 3: Whisk the Tangy Dressing
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, and pomegranate molasses if using. Season with salt and black pepper to taste. Sumac gives the dressing its distinctive tangy, slightly citrusy edge, while pomegranate molasses adds depth and subtle sweetness.
Step 4: Toss and Serve
In a large salad bowl, combine the chopped vegetables and herbs. Just before serving, add the crispy pita chips to ensure they stay crunchy. Drizzle the dressing over the top and toss everything together until well coated.
Serve immediately, garnished with an extra sprinkle of sumac for color and zing.
Why Fattoush Works
The magic of fattoush is in its contrast of textures and bright, tangy flavors. The crunchy pita, crisp vegetables, and zingy dressing hit every note — salty, sour, fresh, and slightly sweet.
It’s refreshing enough for a light lunch yet bold enough to stand next to grilled meats, kebabs, or hearty grain dishes.
Variations to Try
- Add sliced avocado for a creamy element.
- Toss in feta cheese for a salty, tangy boost.
- For a protein-packed version, top with grilled chicken or chickpeas.
- Swap romaine for arugula or baby spinach for a peppery twist.
Make-Ahead Tips
You can prep all the veggies and the dressing a few hours ahead, but keep them separate. Store the pita chips in an airtight container to maintain their crunch. Assemble and toss everything just before serving for the best texture.
Leftovers & Storage
Fattoush is best enjoyed fresh when the pita is still crunchy. If you do have leftovers, store the salad without pita chips in the fridge for up to a day. Re-toss with fresh pita chips before serving again.
Final Thoughts
Fattoush is more than just a salad — it’s a vibrant dish that showcases the best of Middle Eastern flavors. With minimal effort and maximum flavor payoff, it’s no wonder this salad has stood the test of time.
Whether as a side dish, light meal, or part of a mezze spread, fattoush always delivers on freshness, crunch, and zesty goodness.
