Fattoush Salad

Fresh fattoush salad made with crisp lettuce, cucumbers, tomatoes, radishes, herbs, and crunchy pita chips tossed in a tangy lemon-sumac dressing. This healthy Middle Eastern recipe is light, refreshing, and perfect as a side dish or a vibrant addition to any Mediterranean meal.

Ingredients

For the Salad

• 2 pita breads
• Extra virgin olive oil
• Kosher salt, to taste
• 2 teaspoons sumac, divided (plus more if desired)
• 1 head Romaine lettuce, chopped
• 1 English cucumber, halved, seeds removed, and cut into half-moons
• 5 Roma tomatoes, chopped
• 5 green onions, chopped (white and green parts)
• 5 radishes, thinly sliced
• 2 cups fresh parsley leaves, chopped (stems removed)
• 1 cup fresh mint leaves, chopped (optional)

For the Dressing

• Juice of 1 lemon (or 1 ½ limes)
• ⅓ cup extra virgin olive oil
• 1 tablespoon pomegranate molasses (optional)
• Kosher salt, to taste
• Black pepper, to taste
• 1 teaspoon sumac
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice

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Instructions

1. Crisp the Pita: Break the pita bread into bite-sized pieces. Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the pita pieces and fry, tossing frequently, until golden and crispy. Transfer to a paper towel–lined plate to drain. Sprinkle immediately with salt, pepper, and a pinch of sumac.
2. Prepare the Vegetables: In a large bowl, combine lettuce, cucumber, tomatoes, green onions, radishes, parsley, and mint (if using).
3. Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses (if using), salt, pepper, sumac, cinnamon, and allspice until well combined.
4. Assemble the Salad: Pour the dressing over the vegetables and toss gently to coat. Add the crispy pita chips, sprinkle with extra sumac if desired, and toss once more. Serve immediately.

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Why You’ll Love This Recipe

Fattoush is a refreshing Middle Eastern salad bursting with flavor and texture. Fresh herbs, crisp vegetables, tangy dressing, and crunchy pita chips come together for a bright and satisfying dish that works as a starter, side, or light main.

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Tips

• Fry the pita just before serving so it stays crispy.
• For lighter pita chips, bake instead of frying.
• Use firm cucumbers and tomatoes to avoid excess water in the salad.
• Taste the dressing before adding to adjust lemon, sumac, or salt to your preference.

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Variations and Substitutions

• Greens: Swap Romaine for arugula or mixed baby greens.
• Herbs: Add fresh dill or cilantro if you don’t have mint.
• Dressing: Substitute balsamic glaze or honey for pomegranate molasses if unavailable.
• Pita Alternative: Use store-bought pita chips or even toasted naan.
• Protein Boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

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FAQs

Can I make this ahead of time?
You can chop the vegetables and make the dressing in advance, but add the pita and dressing just before serving to keep the salad fresh and crunchy.

Is fattoush gluten-free?
Traditional fattoush uses pita, but you can substitute gluten-free pita or omit the bread for a gluten-free version.

What does pomegranate molasses add?
It provides a tangy sweetness that balances the citrus and spices, but the salad is still delicious without it.

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Serving Suggestions

• Pair with grilled kebabs, shawarma, or falafel.
• Serve alongside hummus, baba ganoush, and labneh for a mezze spread.
• Use as a refreshing side for rice dishes or roasted meats.
• Enjoy as a light lunch with extra protein added.