Bright, crunchy, and wildly refreshing—Fattoush is the salad that refuses to be boring. Toasted (or fried) pita shards bring big, shattery texture to a mix of juicy tomatoes, cool cucumber, crisp romaine, peppery radishes, scallions, and a fistful of parsley and mint.
The dressing is the star: lemony and garlicky with plenty of sumac for that tangy, berry-like snap, good olive oil for gloss, and a drizzle of pomegranate molasses if you want sweet-tart depth. Toss it right before serving so the pita stays crackly but soaks up just enough flavor. It’s perfect next to anything grilled—chicken, kofta, halloumi—or as a stand-alone mezze with hummus. Simple ingredients, huge payoff, and exactly the kind of salad people go back for “just one more scoop.”
Why This Recipe Works
- The crunch factor: Those pita chips aren’t just garnish—they’re the soul of the dish. We toast them until they’re golden and shatteringly crisp.
- Sumac’s secret power: This burgundy-hued spice is like nature’s lemon powder, adding tang without acidity. Don’t even think about skipping it.
- Dressing discipline: We’ll add the zesty dressing at the last possible moment to keep every bite as vibrant as the first.
Serves 4 | Ready in 22 minutes (because hunger waits for no one)
Essential Ingredients & Tools
Ingredients for the Salad Base
- 4 cups romaine lettuce, chopped – Its sturdy ribs hold up to dressing better than delicate greens. If romaine’s MIA, butter lettuce makes a tender stand-in.
- 1 large cucumber, diced – I prefer English or Persian cukes for their thin skins and minimal seeds. Pro tip: run your tines down the sides before slicing for pretty ridges.
- 2 medium tomatoes, chopped – In winter, I swap in Roasted Cherry Tomatoes for concentrated sweetness.
- 1 small red onion, thinly sliced – Soak the slices in ice water for 10 minutes if you want to tame their bite.
- 1 bell pepper, diced – My Lebanese aunt insists red peppers are sweeter, but use what’s in your crisper.
- ½ cup radishes, sliced – Their peppery zing is optional but highly recommended.
- ½ cup fresh parsley, chopped – Not just a garnish here! Flat-leaf packs more flavor than curly.
- ¼ cup fresh mint, chopped – A little goes a long way. Bruise the leaves gently to release their oils.
Ingredients for the Pita Chips
- 2 small pita breads, torn into bite-sized pieces – Day-old bread fries up crispier. No stale pita? Toast fresh pieces at 250°F for 10 minutes first.
- 2 tbsp olive oil – Enough to coat but not drown the bread.
- ½ tsp sumac – The MVP of Middle Eastern spices. Find it at international markets or online.
- ¼ tsp salt – Just enough to make the flavors pop.
Ingredients for the Dressing
- ¼ cup extra-virgin olive oil – Use the good stuff here; it’s the backbone of the flavor.
- 2 tbsp lemon juice – Freshly squeezed, please. That bottled stuff tastes like regret.
- 1 garlic clove, minced – Mash it with a pinch of salt to tame its harshness.
- 1 tsp sumac – Yes, more! This isn’t the time for restraint.
- ½ tsp pomegranate molasses – Its fruity depth is irreplaceable, but in a pinch, reduce balsamic vinegar by half.
- ½ tsp salt – Season in layers for maximum flavor.
Tools
- Rimmed baking sheet – For evenly crisped pita chips
- Glass jar with lid – My go-to for emulsifying dressings without the whisking workout
- Chef’s knife – A sharp blade means clean cuts and happy herbs
How to Make Fattoush Salad
- Toast the pita chips: Preheat your oven to 375°F (190°C)—the sweet spot for golden crispness without scorching. Toss those torn pita pieces with 2 tbsp olive oil, ½ tsp sumac, and ¼ tsp salt like you’re seasoning popcorn before movie night. Spread them in a single layer (crowding leads to steaming, not crisping) and bake for 5-7 minutes. When they smell like a Beirut street vendor’s stall, they’re done.
- Make the dressing: In your trusty jar, combine ¼ cup extra-virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1 tsp sumac, ½ tsp pomegranate molasses, and ½ tsp salt and shake like you’re maraca-ing at a Lebanese wedding. Let it sit for 5 minutes—this lets the garlic mellow and the sumac infuse its ruby magic throughout the oil.
- Assemble the salad: In your largest bowl (I use the same one my grandma did), layer 4 cups chopped romaine first—its sturdy leaves form the foundation. Add 1 diced cucumber, 2 chopped tomatoes, 1 thinly sliced red onion, 1 diced bell pepper, ½ cup sliced radishes, ½ cup chopped parsley, and ¼ cup chopped mint, then toss with clean hands like you’re gently turning pages of a cherished cookbook.
- Finish with finesse: Right before serving (this is crucial!), drizzle the dressing and scatter those golden pita chips over the top. Toss once, gently—you want every forkful to have a bit of crunch, a burst of herb, and that addictive tang.
Pro Technique
Double-Toasting for Ultimate Crunch
After baking, turn off the oven and leave the pita chips inside for 5 extra minutes. This slow residual heat drives out every last bit of moisture, giving you chips that stay crisp even when tossed.
Dressing Like a Pro
If your dressing separates, here’s my bartender trick: add a teaspoon of mustard—it acts as an emulsifier. Or warm the olive oil slightly before mixing; fat blends better when it’s not ice-cold.
Storage & Freshness Guide
Fattoush waits for no one. If you must prep ahead:
- Store undressed veggies with a dry paper towel in an airtight container (1 day max)
- Keep dressing separate (lasts 3 days refrigerated)
- Stash pita chips in a paper bag at room temp (never the fridge—humidity is their nemesis)
Wilted leftovers? Revive them with a squeeze of fresh lemon and a quick skillet-toast of the soggy chips.
Nutrition Profile
Beyond its vibrant flavors, fattoush is nutritionally stacked:
- Romaine and cucumbers hydrate like nature’s Gatorade
- Olive oil delivers heart-healthy fats
- Sumac boasts more antioxidants than most berries
At just 220 calories per generous serving, it’s the kind of dish that leaves you satisfied but never sluggish.
Ingredient Variations and Their Impact
Bread Variations
- Lavash chips: Bake torn pieces with za’atar for extra earthiness
- Sourdough croutons: For when you want a tangy twist
Protein Boosts
- Grilled shrimp: Marinate with lemon and sumac first
- Crispy chickpeas: Toss with smoked paprika before roasting
Herb Swaps
- Dill + parsley: For a Greek-inspired version
- Basil + mint: When you’re craving something fresher
Perfect Pairings
Complementary Dishes
- Grilled Lamb Kebabs: The smoky richness of lamb balances the salad’s acidity. Serve with a side of tahini sauce for dipping.
- Falafel: Crispy falafel adds protein and contrasts with the fresh veggies. Opt for baked falafel to keep the meal light.
Drinks
- Lebanese White Wine: A crisp Château Musar complements the tangy sumac. For non-alcoholic options, Mint Lemonade echoes the salad’s herbal notes.
- Ayran (Yogurt Drink): Its creamy tang cools the palate after spicy bites.
Something Sweet
- Baklava: The honeyed layers contrast the salad’s zest. Serve small portions—its richness is potent.
- Fresh Figs with Yogurt: A simple, refreshing finish that doesn’t overpower.
Fattoush Salad (Crisp Pita, Zesty Sumac, Serious Crunch)
Make the best Fattoush Salad with my easy recipe! Crisp veggies, tangy sumac dressing, and crunchy pita chips come together in minutes. Try this refreshing Middle Eastern classic today!
Ingredients
For the Salad Base
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4 cups romaine lettuce (chopped)
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1 large cucumber (diced)
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2 medium tomatoes (chopped)
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1 small red onion (thinly sliced)
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1 bell pepper (diced)
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0.5 cup radishes (sliced)
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0.5 cup fresh parsley (chopped)
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0.25 cup fresh mint (chopped)
For the Pita Chips
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2 small pita breads (torn into bite-sized pieces)
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2 tbsp olive oil
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0.5 tsp sumac
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0.25 tsp salt
For the Dressing
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0.25 cup extra-virgin olive oil
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2 tbsp lemon juice
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1 garlic clove (minced)
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1 tsp sumac
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0.5 tsp pomegranate molasses
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0.5 tsp salt
Instructions
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Preheat oven to 375°F (190°C). Toss pita pieces with olive oil, sumac, and salt. Spread on a baking sheet and bake for 5-7 minutes until golden.01
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In a jar, combine all dressing ingredients. Shake vigorously and let sit for 5 minutes.02
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In a large bowl, layer romaine, cucumber, tomatoes, onion, bell pepper, radishes, parsley, and mint. Toss gently.03
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Just before serving, drizzle with dressing and add pita chips. Toss lightly and serve immediately.04
