The Best Fattoush Salad

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Table of Contents

• Watch recipe video tutorial
• What is fattoush?
• Ingredients
• How to make fattoush salad
• Tips for making fattoush
• More salads to try
• The Best Fattoush Salad Recipe

Watch recipe video tutorial

What is fattoush?

Fattoush is a classic “bread salad” that originated in Northern Lebanon. Traditionally, Lebanese farmers would toast leftover pita scraps in olive oil for added flavor. They’d then mix these crunchy pita chips with a variety of fresh, in-season vegetables and herbs.

There are no strict rules for what vegetables to include in fattoush—it’s a versatile recipe that you can customize to your taste. A basic fattoush salad often features cucumbers, tomatoes, lettuce, and radishes, with fresh herbs like mint, parsley, arugula, green onions, or thyme. The salad is typically dressed with a simple, zesty vinaigrette.

Ingredients

• Tomatoes: Choose large, fleshy, ripe tomatoes rather than overly-seeded tomatoes. Grape or cherry tomatoes also work.
• Lettuce: Romaine lettuce works best, though iceberg is also good.
• Cucumber: English or Persian cucumbers.
• Radish: Use small pink radishes, which are mildly peppery and crunchy.
• Arugula: also known as rocket leaves. Choose smooth, vibrant green leaves.
• Mâche: also known as corn salad or Lamb’s lettuce. Choose fresh, vibrant leaves in whole heads when possible.
• Mint and thyme.
• Dressing: extra virgin olive oil, fresh lemon juice, minced garlic, sugar-free pomegranate molasses (or store-bought), apple cider vinegar, sumac (find it either online or at Mediterranean shops), and salt.
• Pita chips: Use store-bought or easily make your own homemade pita chips.

See the fattoush recipe card for full information on ingredients and quantities.

Prepare the veggies and herbs: Wash all vegetables and salad leaves thoroughly under cold running water to remove any dirt. Ensure they are dry before chopping.

Proceed to chop the lettuce, tomatoes, cucumbers, and radishes into bite-sized pieces according to your preference. The arugula, mache, thyme, and mint leaves can be left whole or cut just in 2-3 pieces.

Make the dressing: First, mince or grate the garlic. Then, in a small bowl, mix the olive oil, lemon juice, pomegranate molasses, apple cider vinegar, minced garlic, sumac, and salt. Whisk until well combined.

Toast the pita bread: Cut the pita bread into small pieces—you can cut it into squares or triangles. Brush them lightly with olive oil and layer them in a large baking tray. Broil in a single layer for 3-5 minutes or until golden and crunchy. Once done, set aside to cool.

Alternatively, air fry them at 350°F/175°C for 3-5 minutes, shaking the basket halfway through. Once done, set aside to cool.

Assemble: Place all of the chopped ingredients in a large bowl. Drizzle over the salad dressing and toss to coat well. Wait to add the pita bread until you are ready to serve the fattoush salad. This will allow the chips to remain crunchy.

More salads to try

Lebanese Tabbouleh Salad (Tabouli)Bulgur Wheat SaladMiddle Eastern Vegan Chickpea Salad (Balela Salad)

If you try this fattoush recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!