Fattoush Recipe

If your salad routine needs a major glow-up, meet Fattoush—the ultimate Middle Eastern salad that turns yesterday’s bread into today’s flavor bomb. It’s vibrant, tangy, herby, and super satisfying, with crispy pita chips tossed in a lemony sumac dressing and layered with juicy tomatoes, crunchy cucumbers, and loads of fresh herbs.

Originating from Lebanon and Syria, Fattoush is part of the "fareek el fattat"—a family of dishes that make glorious use of toasted or fried bread. It’s rustic and unfussy, the kind of dish made to use whatever fresh veggies you’ve got on hand. But don’t be fooled—this salad is anything but basic.

The key lies in the dressing: sharp lemon, fruity olive oil, and sumac—that tart, citrusy spice that takes it from salad to showstopper. Make this for a summer lunch, a mezze spread, or alongside grilled meat or falafel. It’s healthy, bold, and proof that salad doesn’t have to be boring.

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Ingredients (serves 4):

For the salad:

• Romaine lettuce – 2 cups, chopped

• Cherry tomatoes – 1 cup, halved

• Cucumber – 1 large, diced

• Red radish – 4, thinly sliced

• Red onion – 1/4, thinly sliced

• Fresh parsley – 1/2 cup, chopped

• Fresh mint – 1/4 cup, chopped

• Toasted pita chips – 2 cups (from 2 pitas)

• Optional: green bell pepper – 1/2, diced

For the dressing:

• Olive oil – 1/3 cup

• Lemon juice – 3 tbsp (freshly squeezed)

• Garlic – 1 clove, minced

• Ground sumac – 1 tsp

• Pomegranate molasses – 1 tsp (optional, for depth)

• Salt – 1/2 tsp

• Black pepper – to taste

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Step-by-Step Instructions:

1. Toast the pita (10 minutes):
Tear pita bread into bite-sized pieces. Toss with a little olive oil and bake at 180°C (350°F) for 8–10 minutes, until golden and crispy. Let cool.

2. Prep the veggies (10 minutes):
Chop all the vegetables and herbs as described. Try to keep the cuts even for the best texture. Add them to a large salad bowl, but don’t toss yet.

3. Make the dressing (2 minutes):
In a small jar or bowl, whisk together olive oil, lemon juice, garlic, sumac, salt, pepper, and pomegranate molasses (if using) until emulsified.

4. Toss and serve (5 minutes):
Just before serving, add the toasted pita to the salad bowl. Pour over the dressing and toss everything together. The pita should stay crisp on the outside but soak up a little dressing for flavor.

5. Garnish and enjoy:
Serve immediately, garnished with extra herbs or a sprinkle of sumac. Add grilled halloumi or chicken if you want to bulk it up!

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Pro Tip:

Serve immediately after tossing. The magic of fattoush is in the contrast—crunchy bread, crisp veggies, and punchy dressing. If making ahead, store the dressing and pita separately, then combine everything right before serving.

Want to level it up? Use heirloom tomatoes, Persian cucumbers, or a splash of white wine vinegar in the dressing for extra zing.