Fattoush is more than just a salad — it’s a celebration of freshness, texture, and color straight from the heart of the Middle East. Originating from Lebanon, this beloved salad combines crisp romaine lettuce, juicy tomatoes, cucumbers, radishes, fresh herbs, and crunchy pieces of toasted pita bread, all tossed in a zingy lemon-sumac dressing.

What sets Fattoush apart from other salads is its bold, tangy dressing, which features sumac, a deep red spice that adds a citrusy brightness unique to Middle Eastern cuisine. The crispy pita adds an addictive crunch, transforming a humble salad into a satisfying meal bursting with contrasts — fresh and crisp, tangy and savory, light yet filling.

Why I Love This Recipe

I absolutely love this recipe because it embodies balance and freshness in every bite. The medley of vegetables gives it a colorful, cheerful appearance, while the dressing delivers that irresistible tang that makes you crave more.

Plus, it’s so easy to make, customizable, and perfect for both light lunches and hearty dinners. I also love how healthy and wholesome it is — packed with fiber, antioxidants, and vitamins, yet full of flavor and texture.

Why It’s a Must-Try Dish

• Authentic Mediterranean flavor — bright, tangy, and herbaceous.
• Crispy toasted pita adds a satisfying crunch.
• Sumac-spiced dressing delivers a unique citrusy depth.
• Healthy and nourishing — packed with fresh veggies and herbs.
• Quick and easy — ready in under 25 minutes.

Whether you’re new to Middle Eastern cuisine or a long-time fan, this dish is a must-try classic that brings life to any table.

Preparation & Cooking Details

Step	Time
Preparation Time	20 minutes
Cooking (Toasting Pita) Time	5 minutes
Total Time	25 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~210 kcal per serving
• Course: Salad / Side Dish / Light Meal
• Cuisine: Lebanese / Middle Eastern

Ingredients

For the Salad:

• 2 large pita breads, cut into bite-sized triangles
• 1 tablespoon olive oil (for toasting pita)
• 1 medium head romaine lettuce, chopped
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1 small red onion, thinly sliced
• 4 radishes, thinly sliced
• ½ cup fresh parsley leaves, chopped
• ¼ cup fresh mint leaves, chopped
• Salt and black pepper, to taste

For the Lemon-Sumac Dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar (optional, for extra tang)
• 1 ½ teaspoons sumac powder
• 1 small garlic clove, minced
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ½ teaspoon honey or pomegranate molasses (optional for balance)

Step-by-Step Preparation Method

Step 1: Prepare the Pita Chips

1. Preheat your oven to 400°F (200°C).
2. Cut pita bread into small triangles or squares.
3. Toss with olive oil and a pinch of salt.
4. Spread on a baking sheet in a single layer.
5. Toast in the oven for 5–7 minutes, flipping halfway, until golden and crisp.
   (Alternatively, you can pan-toast or air-fry the pita pieces.)

Step 2: Chop the Vegetables

1. Wash and dry all the fresh produce.
2. Chop romaine lettuce, cucumber, tomatoes, radishes, onion, parsley, and mint.
3. Combine them all in a large salad bowl.

Step 3: Make the Dressing

1. In a small bowl or jar, whisk together:
   olive oil, lemon juice, vinegar, minced garlic, sumac, salt, pepper, and honey/pomegranate molasses.
2. Taste and adjust seasoning — it should be tangy, bright, and slightly salty.

Step 4: Assemble the Fattoush

1. Pour the dressing over the chopped vegetables.
2. Toss gently to coat everything evenly.
3. Add the toasted pita chips right before serving for the perfect crunch.

Step 5: Optional Garnish

Top with an extra sprinkle of sumac and a drizzle of olive oil for a beautiful finish.

How to Serve

Serve Lebanese Fattoush Salad immediately after tossing, while the pita is still crisp and the veggies are fresh.

It pairs wonderfully with:

• Grilled chicken, lamb, or fish
• Hummus and falafel platters
• Baba ghanoush and warm pita bread
• As a side for Lebanese wraps or shawarma

This salad is refreshing and light, making it perfect for summer lunches, picnics, or as part of a mezze spread.

Recipe Tips

• Add pita last: To keep it crunchy, toss in the toasted pita just before serving.
• Use fresh herbs: Mint and parsley are key to authentic flavor — don’t skip them.
• Don’t overdress: Add dressing gradually to avoid sogginess.
• Sumac is essential: It gives that authentic tangy flavor; find it at Middle Eastern stores or online.
• Pomegranate molasses adds a sweet-tart balance — optional but highly recommended!

Recipe Variations

1. Traditional Fattoush:
   Use fried pita instead of baked for extra crunch (traditional Lebanese method).
2. Fattoush with Grilled Halloumi:
   Add slices of grilled halloumi cheese for a protein boost.
3. Avocado Fattoush:
   Mix in diced avocado for creaminess and extra nutrition.
4. Spicy Fattoush:
   Add a pinch of chili flakes or a splash of hot sauce to the dressing.
5. Quinoa Fattoush:
   For a heartier version, toss in ½ cup cooked quinoa or bulgur wheat.
6. Pomegranate Fattoush:
   Sprinkle fresh pomegranate seeds on top for bursts of sweetness and color.

Freezing and Storage

• Storage:
  Store leftover salad (without pita) in an airtight container in the fridge for up to 2 days.
• Avoid sogginess:
  Keep toasted pita chips in a separate airtight container at room temperature for up to 3 days, and add them fresh when serving leftovers.
• Freezing:
  Not recommended — fresh vegetables and herbs lose their texture and flavor when frozen.

Special Equipment Needed

• Large salad bowl
• Baking sheet (for pita)
• Small whisk or jar (for dressing)
• Sharp knife and chopping board

FAQ

Q1. What is sumac and where can I find it?
Sumac is a tangy, lemony spice made from dried berries. You can find it in Middle Eastern grocery stores or online.

Q2. Can I use store-bought pita chips?
Yes! Just choose plain or lightly salted ones to avoid overpowering the dressing.

Q3. Can I make the dressing ahead of time?
Absolutely! The dressing can be refrigerated for up to 5 days. Shake or whisk before using.

Q4. Can I make this salad vegan?
It’s already vegan! Just ensure the pita is made without dairy if you’re following a strict vegan diet.

Q5. What other vegetables can I add?
Try bell peppers, arugula, cherry tomatoes, or even shredded cabbage for extra crunch.

Conclusion

Lebanese Fattoush Salad with Toasted Pita is a vibrant, refreshing dish that beautifully captures the spirit of Mediterranean cuisine — bright, wholesome, and full of life. The combination of tangy dressing, crunchy pita, and crisp vegetables creates a perfect balance of textures and flavors that’s both light and satisfying.

It’s proof that a salad can be anything but boring — full of color, culture, and deliciousness in every bite. Whether as a side or a meal on its own, this Fattoush will bring sunshine to your table and keep you coming back for more.