Lebanese salad with crispy pita and sumac dressing
Fattoush Crouton Salad
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
6 cups
Difficulty
Easy
Cost
Budget
$
Fattoush Crouton Salad
Lebanese salad with crispy pita and sumac dressing
★4.7(10)
A vibrant Lebanese salad with crispy fried pita croutons, fresh vegetables, and a tangy sumac dressing. The contrasting textures of crunchy bread and crisp vegetables are addictive.
15m
Prep Time
8m
Cook Time
23m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Fattoush transforms day-old pita bread into golden croutons that add irresistible crunch to a garden-fresh salad. The sumac-lemon dressing provides a uniquely tart, fruity tang.
The best salads are not afterthoughts — they are composed dishes with contrasting textures, bold dressings, and ingredients that complement each other perfectly.
What makes Fattoush Crouton Salad worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
A great salad is a carefully composed dish, not just a pile of greens. The key is contrast: crisp against soft, tangy against sweet, rich against bright. Dress it just before serving, toss thoroughly so every element is coated, and season boldly — underseasoned salads are the most common mistake in home cooking.
Ingredients
- 2 pita breads, torn into bite-size pieces
- 1 head romaine lettuce, chopped
- 2 tomatoes, diced, and 1 cucumber, diced
- 1 tbsp sumac
- 3 tbsp lemon juice
- 1/4 cup olive oil
Instructions
- 1
Toss torn pita pieces with 2 tbsp olive oil. Bake at 400°F for 6-8 minutes until golden and crispy.
- 2
Combine romaine, tomatoes, cucumber, radish, and green onion in a large bowl.
- 3
Whisk remaining olive oil, lemon juice, sumac, and salt into a tangy dressing.
- 4
Pour dressing over salad and toss. Add pita croutons.
- 5
Garnish with fresh mint, more sumac, and serve immediately while croutons are crunchy.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
SumacExtra lemon zest
Approximates the citrusy tang
Pita breadFlatbread or tortilla strips
Different texture but similar crunch
Tips & Storage
Pro Tips
Add the pita croutons at the very last moment to keep them crispy.
Use day-old pita for the crunchiest croutons.
Dry your greens thoroughly — water on the leaves dilutes the dressing and makes everything soggy.
Dress your salad just before serving. Pre-dressed salads wilt quickly, especially delicate greens.
Storage
Store undressed salad and croutons separately for up to 1 day.
Reheating
Not applicable—serve fresh. Re-crisp pita in the oven if needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: The key to this salad is contrast. Make sure you have something crunchy, something creamy, and something bright in every bite.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates12g
Fat24g
Fiber320mg
Sugar3g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is sumac?
- A tangy, fruity spice made from dried sumac berries, common in Middle Eastern cuisine.
- Can I fry the pita instead?
- Yes, deep-fry in oil for 1-2 minutes for extra crunchy croutons.
- Can I make the dressing ahead?
- Most vinaigrettes keep for a week in the fridge. Creamy dressings keep for 3-5 days. Store in a jar and shake well before using.
- How do I keep the salad crisp?
- Dry your greens thoroughly, store undressed, and add dressing just before serving. A salad spinner is worth its weight in gold.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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