This fattoush salad recipe is unbelievably tasty. I love that you get a little bit of everything, like lettuce, herbs, garden-fresh vegetables, and pan-fried pita croutons, tossed in just the right amount of the sweet-and-tangy dressing, in every bite.
I have a weakness for super fresh, flavorful salads that feature lots of veggies and herbs, a phenomenal dressing, and some sort of crunchy, bite-size garnish. If that sounds like your kind of salad, you’ll love my Panzanella Salad and my Green Goddess Salad just as much as you’re going to love this one.
Lebanese Fattoush Salad
Fattoush salad is a popular Mediterranean salad that traces back to farmers in northern Lebanon who found a clever way to save stale pita. Instead of throwing it away, they fried the leftover flatbread in olive oil until it was golden and crunchy. The word “fattoush” roughly translates to “crumbs” or “to crush,” which is the perfect description for the crispy pita croutons that make this salad so good.
Besides the pieces of fried pita, this salad is traditionally made with crisp purslane leaves, tomatoes, cucumbers, radishes, and green onions, along with plenty of fresh parsley and mint. Plus, a unique, sweet-tart dressing made with fresh lemon, vinegar, sumac, and pomegranate molasses.
I tailored my recipe to be a bit more accessible, but I still consider it a very classic Lebanese fattoush salad. Romaine lettuce is used as a base, with sweet bell peppers and sumac-seasoned pita croutons for an extra layer of flavor. I make it all the time when it’s warm outside because it makes a light yet refreshing side dish or meal. It doesn’t hurt that my wife absolutely loves it, too.
Ingredients and Substitutions
Most of the ingredients I used in my fattoush salad were easy to find at my local grocery store, while the more authentic items required a trip to a specialty market or a substitution. Here’s what I used:
For the salad
- Pita – homemade pita cut into crouton-sized squares and fried in olive oil. This will help create some texture in the salad.
- Seasonings – sumac, salt, and pepper. This will ensure everything is delicious.
- Romaine Lettuce was my salad green of choice. It’s a solid base to start with. Watercress, mixed baby greens, pea shoots, or spinach are also great alternatives.
- Fresh Herbs – I used fresh parsley and mint, which add some slightly sweet herbal notes to the salad.
- Tomatoes – I cut Roma tomatoes into wedges and sliced cherry tomatoes in half. These are both solid tomatoes to use all year round, should you want to make it in the off-season.
- Persian Cucumbers are extra crunchy and perfect for this salad. They have smaller seeds, so I don’t have to scoop anything out. English cucumbers are fine, too.
- Red and Green Bell Peppers give the salad a touch of sweetness and lots of color.
- Radishes sliced very thin either with a chef’s knife or a mandoline. I love that hint of peppery spice this gives.
- Green Onions add a savory bite and since these are more sublte in onion flavor, they’re the best to use.
For the dressing
- Garlic – I minced one garlic clove very finely, so I didn’t have to bite into any bits of raw garlic.
- Lemon Juice squeezed fresh from one lemon. This brightens up the salad so much.
- Red Wine Vinegar – If you need a substitute, use apple cider vinegar, white wine vinegar, or just double up on the lemon juice.
- Pomegranate Molasses gives the fattoush salad dressing its signature tangy-sweet flavor.
- Olive Oil rounds out the dressing and gives it lots of body.
- Salt and Pepper – A pinch of each brings all of the flavors together.
How to Make a Fattoush Salad
Fry the pita squares in a large frying pan with the olive oil until they’re brown and crispy on all sides.
Transfer the fried pita croutons to a paper towel to drain. Season them with sumac, salt, and pepper.
Combine the lettuce, mint, and parsley in a large bowl.
Sprinkle the tomatoes, cucumbers, bell peppers, radishes, and green onions over top. Season with salt and pepper.
Make the salad dressing: Add all of the salad dressing ingredients (except the oil) to a bowl. While whisking continuously, slowly drizzle in the olive oil until the dressing is emulsified.
Serve the dressing on the side or drizzle it over the fattoush salad before serving.
Chef Tip + Notes
My biggest piece of advice is simple: after washing the fresh produce, dry everything thoroughly in a salad spinner or with paper towels before chopping. Any leftover moisture will bruise the herbs, make the romaine soggy, and water down that delicious sweet-and-tangy dressing.
- Immediately drain the excess oil from the fried pitas, or else they’ll become soggy. I line a plate with paper towels while I’m waiting for the oil to preheat, to have it ready before the pitas are done.
- Pomegranate molasses substitutes: A thick balsamic reduction works as a substitute, or you can make a DIY tangy-sweet syrup by simmering 1 cup of tart cherry or cranberry juice with 2 tablespoons of sugar until it reduces to a pourable glaze.
- Assemble right before serving: I recommend keeping the dressing and fried pita on the side of the salad until it’s time to eat. Otherwise, the greens, chopped veggies, and crispy pita will become soggy.
- Customize the salad with add-ins such as shredded carrots, thinly sliced purple cabbage, diced red onion, or a handful of pomegranate seeds. And beyond the parsley and mint, try adding fresh dill, cilantro, or basil.
Serving Suggestions
I like fattoush salad as a side salad or as a light main dish any day of the week. When I want to keep things on the “authentic” side, I’ll serve it alongside Middle Eastern kofta kebabs and round out the rest of the meal with a side of Lebanese rice.
Or, when we’re having people over, I like to prepare baba ganoush and a creamy Lebanese garlic yogurt sauce ahead of time, then arrange them on a platter with warm pita and falafel for dipping and the fattoush salad on the side.
It’s also an awesome option for a quick, light lunch. I’ll usually top it with chicken shawarma or some canned chickpeas just to power me through the rest of the day.
Make-Ahead and Storage
Make-Ahead: I like to eat this salad as soon as it’s assembled. If my friends are coming over, I’ll prep the dressing, veggies, and pita 1 to 2 days in advance, then toss everything together before serving.
How to Store: Cover leftovers and refrigerate for up to 2 days. The dressing will wilt the greens and make the pita soggy, though, so try to eat it sooner rather than later. Freezing the leftovers is not recommended.
More Chopped Salad Recipes
- Italian Salad
- Traditional Cobb Salad
- Classic Chef Salad
- Lemon Chicken Chopped Salad
- Middle Eastern Salad
Fattoush Salad Recipe
Ingredients
For the Salad:
- 4 tablespoons olive oil
- 2 pita bread, sliced in half widthwise and cut into 1” squares
- 1 teaspoon sumac
- 2 heads roughly chopped and rinsed romaine lettuce
- 1 bunch finely minced fresh parsley
- ½ cup finely minced fresh mint
- 4 Roma tomatoes cut into wedges
- 1 cup cherry tomatoes, sliced in half
- 6 sliced Persian cucumbers
- 1 seeded red bell pepper, cut into 1” squares
- 1 seeded green bell pepper, cut into 1” squares
- 4 to 6 thinly sliced radishes
- 1 bunch thinly sliced green onions
- salt and pepper to taste
For the Dressing:
- 1 finely minced garlic clove
- Juice of 1 lemon, about 2 to 2 ½ tablespoons
- 3 tablespoons red wine vinegar
- 2 tablespoons pomegranate molasses
- 2/3 cup olive oil
- salt and pepper to taste
Instructions
For the Salad:
- Add the olive oil to a large frying pan over low to medium heat.
- Place in the pita squares and fry for 6 to 8 minutes, stirring frequently, until browned and crisp on all sides.
- Finish by seasoning with sumac, salt, and pepper.
- Place on a paper towels to drain.
- In a large serving bowl place in the lettuce, mint, and parsley and toss to combine.
- Next, evenly sprinkle on the tomatoes, cucumbers, bell peppers, radishes, and green onions. Season with salt and pepper.
For the Dressing:
- Add everything to a medium-sized bowl except for the oil.
- Slowly drizzle in the oil while whisking to emulsify.
- Serve the dressing alongside or over top the Fattoush salad.
Fattoush Salad Recipe