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This authentic fattoush salad recipe is a healthy, vegan Mediterranean appetizer made with fresh vegetables and pita chips, dressed in a zesty sumac dressing.
Table of contents
What is fattoush?
Fattoush is typically made from a combination of lettuce, parsley, mint, tomatoes, onions, and pita chips, all dressed in a tangy, sour olive oil-sumac dressing. You can also incorporate any in-season vegetables and herbs you have on hand like bell peppers for sweetness and oregano for earthy aroma. My favorite version is the one I grew up with in Lebanon – Fattoush salad with pomegranate molasses, which adds an extra tangy, sweet-sour flavor to the dressing. This refreshing and healthy dish includes the flavors of tangy, sweet, and sour, with a twist on the classic recipe using pomegranate molasses. Plus, it takes just 10 minutes to prepare!
Watch how to make it
Ingredients
- Lettuce: Romaine lettuce works best, though iceberg is also good.
- Tomatoes: Choose large, fleshy, ripe tomatoes rather than overly-seeded tomatoes. Grape/cherry tomatoes also work.
- Cucumber: English or Persian cucumbers.
- Parsley: Adds a fresh and bright flavor.
- Mint: Brings a cool and refreshing taste. You can also use dried mint.
- Pita Chips: You can use store-bought or easily make your own using day-old pita bread for extra crunch in the fattoush salad.
- Bell Pepper:(optional) I love the added freshness and crunch of bell peppers. Adding a colorful touch, I prefer using red, orange, or yellow bell peppers.
- Radish: I like to use small pink radishes, which are mildly peppery and crunchy.
- Onion: Red onion works best.
- Olive oil: Use extra virgin olive oil for the best flavor and health benefits.
- Lemon juice: Fresh lemon juice is best.
- Pomegranate molasses: I use homemade pomegranate molasses.
- Garlic: Use fresh garlic.
- Sumac: You can find sumac either online or at Mediterranean shops.
- Salt
How to make fattoush
Prepare the Pita Chips: Start by cutting day-old pita bread into small pieces. Layer them in a large baking tray. Broil in a single layer for 3-5 minutes, or until golden and crispy. Once done, set aside to cool. You can also do this in the air fryer – just cut the pita into your desired shape and cook until golden brown.
Chop the Vegetables: Wash all vegetables thoroughly under cold running water to remove any dirt. Ensure they are dry before chopping. Proceed to chop the lettuce, parsley, tomatoes, cucumbers, radishes, bell peppers, and onions into bite-sized pieces according to your preference. The mint leaves can be left whole.
Make the Dressing: Mix olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, and salt in a small bowl. Whisk until well combined.
Assemble the Salad: Add all of the chopped ingredients to a large bowl, drizzle over the dressing, and toss well. Sprinkle over the crispy pita chips just before serving and enjoy the best fattoush salad!
Recipe tips and notes
- Adjust the texture: While some prefer finely chopping all vegetables into bite-sized pieces, feel free to adjust the consistency to your liking. Whether finely minced or left chunky, tailor it to suit your taste.
- Use the best ingredients: Make your fattoush salad with the freshest ingredients available, including ripe red tomatoes for a tangy flavor profile that complements the dish’s nutritional value.
- Use the best Extra Virgin Olive Oil you can find: Not only will it give your dressing a better flavor, but it blends far better with the other dressing ingredients.
- When to add the pita: Add the pita chips just before serving. Similar to croutons, they provide a crunchy element to the salad. Adding them earlier may cause them to become soggy or lose their crispiness.
More Lebanese salads
If you try this salad 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!
Authentic Fattoush Salad
Ingredients
- 7.9 oz lettuce 1/2 head; romaine or iceberg
- 8.2 oz cucumber 1/2 large
- 12.1 oz tomatoes 3 medium; choose fleshy not seedy; use cherry/grape tomatoes out of season
- 0.4 oz parsley
- 2 pita bread use Lebanese pita bread for the traditional recipe.
- 5.3 oz bell pepper red, orange, or yellow; 1 medium
- 2.6 oz radish 7-8 small/medium
- 2.9 oz red onion 1 medium
- 0.2 oz fresh mint few stems
For the Dressing:
- 2 Tbsp olive oil extra virgin
- 2 Tbsp lemon juice
- 1 clove garlic adjust to taste
- 1 tsp salt
- 2 Tbsp pomegranate molasses
- 1 tsp sumac
Instructions
- Prepare the pita bread: Cut day-old pita bread into small pieces and arrange them on a large baking tray. Broil in a single layer for 3-5 minutes until golden and crispy, then set aside to cool.
- Chop the vegetables: Wash all vegetables thoroughly under cold running water to remove any dirt, ensuring they are completely dry. Chop the lettuce, parsley, tomatoes, cucumbers, radishes, bell peppers, and onions into bite-sized pieces, leaving the mint leaves whole.
- Make the Fattoush dressing: In a small bowl, combine olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, and salt. Whisk until well combined.
- Assemble: Place all chopped vegetables in a large salad bowl and drizzle the dressing over them. Toss to coat evenly, then sprinkle the crispy pita chips over the salad just before serving. 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 🙂