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This authentic Lebanese fattoush salad recipe features crunchy pita bread chips and fresh vegetables tossed in a zesty sumac dressing.
This fattoush salad is what I grew up with—THE salad you will find all around Lebanon and the Middle East. It’s a refreshing, tangy salad made with a combination of seasonal veggies and crunchy pita bread—perfect to enjoy alongside flavorful authentic shish tawook, beef kabob, and kofta kebab.
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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.
How to make fattoush salad
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.
Serve with crispy pita chips: Once you are ready to serve, you can either top the fattshould salad with the pita chips or mix them into the salad for a delightful crunch. Enjoy!
Tips for making fattoush
Making a standout fattoush recipe is all about choosing the best ingredients. Here are some tips to make your salad shine:
- Choose the freshest produce you can find. For the best flavor, choose ripe tomatoes, crisp lettuce, and freshly picked herbs.
- Skip the store-bought pita chips and make your own at home. You can fry, air-fry, or bake the pita until it’s perfectly crunchy.
- Don’t skip the sumac and pomegranate molasses. These ingredients add incredible flavor. Sumac gives a tangy kick, while pomegranate molasses adds a touch of sweetness.
- Go for the best extra virgin olive oil you can find. Its rich, peppery taste makes a big difference.
- For the best texture, mix the chopped veggies and herbs with the dressing and pita chips only right before serving. If mixed in advance, the pita chips may become soggy, and the veggies could wilt.
- Feel free to get creative by adding in-season herbs and vegetables. Use fresh herbs for a burst of flavor, and toss in crunchy veggies for added crunch.
More salads to try
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!
The Best Fattoush Salad
Ingredients
- 12.35 oz tomatoes 3-4 medium; choose fleshy not sedy
- 7 oz lettuce 1/2 head; romaine or iceberg
- 7 oz cucumber 1/2 large
- 2.1 oz mâche aka Corn Salad or Lamb’s Lettuce
- 1.4 oz radish 3-4 small/medium
- 0.85 oz arugula aka rocket
- 0.35 oz fresh thyme
- 0.15 oz fresh mint leaves few stems
- 1 pita bread large, 2-ply, to make pita chips
Dressing
- 1/4 cup olive oil extra virgin
- 1/4 cup lemon juice from 1 large lemon
- 1 Tbsp minced garlic about 3 small cloves
- 2 Tbsp pomegranate molasses
- 1 Tbsp apple cider vinegar
- 1 Tbsp sumac
- 1/2 Tbsp salt
Instructions
- Chop the vegetables: Wash all vegetables and salad leaves thoroughly and dry well. Chop the lettuce, tomatoes, cucumbers, and radishes into bite-sized pieces. The arugula, mache, thyme, and mint leaves can be left whole or cut just in 2-3 pieces.
- Make the dressing: 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 squares or triangles. Brush them lightly with olive oil. Place in a single layer on a baking tray and broil for 3-5 minutes or until golden and crunchy.Alternatively, air fry at 350°F (175°C) for 3-5 minutes, shaking halfway through. Cool before using.
- Assemble: Place all chopped vegetables in a large mixing bowl, drizzle the dressing over them, and toss to coat evenly. Finally, when ready to serve the fattous salad, top it with the pita chips or mix them into it. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous! I’ve made panzanella, but this is crunchier! Must be fun to eat.
It sure is. I hope you give it a try 🙂
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Delicious!!!!!! A very good salad. yummy.
Thank you for your comment, Mrs Blay 🙂