Bright Lebanese salad with crispy pita chips and tangy sumac dressing
Fattoush Salad
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
4
About 6 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A vibrant Lebanese bread salad of crispy toasted pita, fresh vegetables, and herbs dressed in a tangy sumac and lemon vinaigrette. Crunchy, fresh, and bursting with Mediterranean flavors.
Cuisine: Mediterranean
Category: Salad, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegan
Quick Summary
28 min total time|4 servings|Easy difficulty
A vibrant Lebanese bread salad of crispy toasted pita, fresh vegetables, and herbs dressed in a tangy sumac and lemon vinaigrette. Crunchy, fresh, and bursting with Mediterranean flavors.
MediterraneanVegan
Sarah Chen
(Updated )
Fattoush is the Levant's answer to the question of what to do with day-old pita bread. The answer, as it turns out, is pure genius: tear it up, toast or fry it until crispy, and toss it with the freshest vegetables and herbs you can find, dressed in a tangy sumac-lemon vinaigrette.
Unlike its Italian cousin panzanella (which softens the bread), fattoush keeps the pita chips crispy — they are added just before serving so they retain their crunch. The salad is a celebration of textures: crunchy pita, crisp lettuce, juicy tomatoes, snappy cucumbers, and the pop of radishes.
The dressing is the secret weapon. Sumac — that gorgeous burgundy-red spice — provides a citrusy tang that is uniquely Middle Eastern and utterly addictive.
Ingredients
- 2 pita breads, torn into bite-sized pieces
- 3 tbsp olive oil (for pita)
- 2 cups romaine lettuce, chopped
- 2 medium tomatoes, diced
- 1 large cucumber, diced
- 4 radishes, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil (for dressing)
- 3 tbsp lemon juice
- 1 tbsp sumac (plus more for garnish)
- 1 small clove garlic, minced
- 1/2 tsp salt
- Pomegranate molasses (optional, 1 tsp)
Instructions
- 1
Preheat oven to 400°F (200°C). Toss torn pita with 3 tbsp olive oil and spread on a baking sheet. Bake for 6-8 minutes until golden and crispy. Season with a pinch of salt.
- 2
Make the dressing: Whisk together olive oil, lemon juice, sumac, garlic, salt, and pomegranate molasses if using.
- 3
In a large bowl, combine lettuce, tomatoes, cucumber, radishes, red onion, parsley, and mint.
- 4
Pour the dressing over the vegetables and toss well.
- 5
Add the crispy pita chips and toss gently one more time.
- 6
Transfer to a serving platter. Sprinkle with an extra dusting of sumac.
- 7
Serve immediately while the pita is still crispy.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve as a light main course or alongside grilled protein
Substitutions
SumacLemon zest plus a tiny pinch of za'atar
Not the same but provides a similar citrusy tang
Pita breadNaan or flatbread
Any flatbread that can be toasted crispy works
Pomegranate molasses1 tsp balsamic vinegar reduction
Similar sweet-tart quality
Tips & Storage
Pro Tips
Add the pita chips at the very last moment to preserve their crunch.
Sumac is essential — it provides the signature flavor of fattoush. Find it at Middle Eastern markets or the spice section of well-stocked grocery stores.
Use the best, freshest vegetables you can find. Fattoush relies on ingredient quality.
Do not overdress the salad — the vegetables should be coated, not swimming.
Storage
Store the salad (without pita and dressing) in the refrigerator for up to 1 day. Keep pita chips separate in an airtight container. Dress and add pita just before serving.
Reheating
Fattoush is served cold or at room temperature. No reheating needed.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates24g
Fat13g
Fiber4g
Sugar4g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is sumac?
- Sumac is a deep red-purple spice made from dried, ground sumac berries. It has a tangy, slightly fruity, citrusy flavor and is a staple of Middle Eastern cooking.
- Can I fry the pita instead of baking?
- Yes — fry torn pita pieces in 1/2 inch of oil until golden and crispy, about 2 minutes. Drain on paper towels. Fried pita is more traditional and crunchier.
- What is pomegranate molasses?
- Pomegranate molasses is reduced pomegranate juice — thick, tangy, and slightly sweet. It adds a complex fruity acidity. Find it at Middle Eastern grocers.
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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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