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Fattoush salad is the classic Lebanese bread salad I grew up eating, and it is still the one I crave most. It’s full of crisp chopped vegetables, lots of fresh herbs, and crunchy pita, all tossed in a tangy dressing.
Like most Lebanese home cooking, fattoush is flexible and meant to be adjusted based on what looks good and what you have on hand. I’m sharing the classic, easy-to-find version here, with a few optional add-ins later if you want to make it feel extra special.
If you love Mediterranean and Middle Eastern salads like this, you might also like my traditional tabbouleh salad, my Greek salad, or my Shirazi salad.
What is fattoush?
Fattoush is a Levantine chopped bread salad closely associated with Lebanon. At its core, it’s a way to turn leftover pita into something fresh and special: the bread is baked, air-fried, or fried until crisp, then tossed with chopped vegetables and herbs and a simple, zesty vinaigrette. The vegetables can vary from home to home, but it should always feel bright, crunchy, tangy, and generous with the pita.
Fattoush ingredients
The classic base
- Pita bread: Use standard two-ply pita. Once baked, air-fried, or fried, it becomes the crunchy “croutons” that make fattoush feel special.
- Romaine, cucumber, tomatoes, and radishes: This classic mix keeps fattoush crisp and refreshing. Use crunchy romaine, firm cucumbers, ripe but not watery tomatoes, and radishes for a peppery bite.
- Spring onions: Milder than regular onions, with just enough bite to keep the salad lively.
- Fresh herbs (parsley + mint): A generous handful is key for that fresh, aromatic finish that makes fattoush taste like fattoush.
For the dressing
- Lemon juice: The bright, classic base that makes the whole salad taste fresh.
- Extra virgin olive oil: Since the dressing is simple, use an olive oil you like the taste of.
- Pomegranate molasses (optional but lovely): A sweet-tart syrup that deepens the dressing. If you don’t have it, use extra lemon juice plus a small drizzle of honey, or substitute balsamic glaze. Alternatively, easily make pomegranate molasses at home.
- Sumac (optional): A tangy Middle Eastern spice that gives fattoush its signature tang. If you can’t find it, add a little lemon zest, or just skip it.
- Salt and black pepper: Essential for making the vegetables taste like themselves.
- Garlic (optional): Not in everyone’s home version, but a small clove makes the dressing taste a little bolder.
Optional add-ins
- Bell pepper: Very common in restaurant-style fattoush. Adds extra crunch and a slightly sweet bite.
- Pomegranate seeds: Optional, but great for little juicy pops and color.
- Extra greens and herbs (arugula, mâche, thyme, oregano): If you want to change it up, add a handful of arugula for a peppery bite, mâche (lamb’s lettuce) for a soft, delicate texture, and a small pinch of fresh thyme or oregano for an aromatic, herby finish.
See the fattoush recipe card for full information on ingredients and quantities.
How to make fattoush salad
Toast the pita bread: Start with the pita. Tear or cut it into bite-sized pieces, then choose your method to crisp it up.
- The oven: Preheat to 425°F / 220°C. If you can, split the pita into thinner layers first for faster, crunchier results. Toss with a little olive oil and a pinch of salt, then spread in a single layer. Bake for 5 to 7 minutes (thin pita), or 10 to 15 minutes (thicker pita), tossing once halfway, until crisp and golden. Cool completely.
- The air fryer: Air fry at 350°F / 175°C for 3 to 6 minutes, shaking once or twice, until crisp. Cool completely before using.
- Deep frying (most traditional): Heat a few centimeters of neutral oil until hot. Fry the pita pieces in batches for about 45 seconds to 2 minutes, stirring and flipping, until golden and crisp. Transfer to paper towels and season lightly with salt. Cool completely.
1. Cut the pita
2. Crisp in the oven…
OR in the air fryer…
OR deep fry.Prepare the veggies and herbs: Wash everything thoroughly and dry well so the dressing clings properly. Chop the lettuce, tomatoes, cucumbers, and radishes into bite-size pieces. I usually keep the parsley and mint leaves whole and just remove the stems.
3. Prep the veggies.Make the dressing: Whisk lemon juice and extra virgin olive oil with salt and black pepper. Add pomegranate molasses if using, plus sumac for extra tang, and garlic if you like a bolder, more restaurant-style dressing. Taste and adjust to your liking.
4. Mix the dressing
5. Whisk or shake well.Assemble: Add the chopped vegetables and herbs to a large bowl. Drizzle over the dressing and toss until everything is evenly coated. Wait to add the pita until you are ready to serve so it stays crunchy.
6. Mix when ready to serveServe: Top the salad with the crispy pita pieces, or toss them in right at the end for a more even crunch. Serve immediately.
I make fattoush on repeat because it’s so flexible. Same dressing, same crunchy pita… then I just add whatever vegetables and herbs I have. Swipe for a few easy variations.
FAQs
If you can’t find it, substitute it with extra lemon juice plus a small drizzle of honey, or use a splash of balsamic glaze for a similar sweet-tangy balance.
It usually happens when the salad is dressed too early or the pita is mixed in too soon. Keep the pita separate until serving and only toss with dressing at the last minute.
Yes. Chop the vegetables and whisk the dressing up to a day ahead, but keep everything in separate airtight containers in the fridge. Combine and add the pita right before serving so it stays crunchy.
More Mediterranean salad recipes
If you try this fattoush recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and comment below.
Lebanese Fattoush Salad
Ingredients
For the pita
- 2 pita breads two-ply if possible, torn or cut into bite-size pieces
- 2 tablespoons olive oil for baking or air frying, optional
- ¼ teaspoon fine sea salt
For the salad
- 1 head romaine lettuce chopped
- 2 mini cucumbers chopped (or 1 English cucumber)
- 2 tomatoes medium, diced (or 1 1/2 cups cherry tomatoes, halved)
- 5 radishes sliced or diced
- 2 spring onions thinly sliced
- ½ cup fresh parsley stems removed
- ½ cup fresh mint leaves stems removed
For the dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses optional, if you do not have pomegranate molasses, use 1 tablespoon honey, or 1 tablespoon balsamic glaze
- 1 clove garlic minced
- 1 teaspoon sumac optional
- ½ teaspoon fine sea salt
- pinch black pepper
Optional add-ins
- ½ bell pepper diced
- ⅓ cup pomegranate seeds
- handful arugula or mâche (lamb’s lettuce) or fresh thyme or oregano
Instructions
- Crisp the pita (choose one method).Oven: Heat the oven to 425°F / 220°C. If you can, split the pita into thinner layers first. Toss the pita with olive oil and salt, spread in a single layer, and bake 5 minutes (thin) or 10 minutes (thicker), tossing once halfway, until crisp and golden. Cool completely.Air fryer: Air fry at 350°F / 175°C for 3 to 6 minutes, shaking once or twice, until crisp. Cool completely.Fry: Heat a few centimeters of neutral oil until hot. Fry the pita in batches for about 1 minute, stirring and flipping, until golden and crisp. Transfer to paper towels, season lightly with salt, and cool completely.
- Prepare the salad. Add the romaine, cucumbers, tomatoes, radishes, spring onions, parsley, and mint to a large bowl. (If using optional add-ins, add them here.)
- Make the dressing. Whisk lemon juice, extra virgin olive oil, salt, and pepper. Whisk in pomegranate molasses if using, plus sumac and garlic if using. Taste and adjust to your liking.
- Assemble and serve. Drizzle the dressing over the salad and toss until evenly coated. Add the pita right before serving so it stays crunchy, either sprinkled on top or tossed in at the very end. Serve immediately.
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 🙂