Fattoush Salad Recipe

Learn how to make the best homemade Fattoush - a traditional Middle Eastern bread salad featuring crispy baked pita chips and fresh vegetables tossed in a tangy sumac-lemon dressing. This easy recipe delivers authentic flavors with simple techniques for a refreshing side dish or light meal.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

10 mins

Serves:

6 side salads

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 large pita breads</li> <li class="ingredients-single-item">60ml extra virgin olive oil (plus extra for pita)</li> <li class="ingredients-single-item">1 medium romaine lettuce heart, chopped</li> <li class="ingredients-single-item">4 medium tomatoes, diced</li> <li class="ingredients-single-item">1 large cucumber, diced</li> <li class="ingredients-single-item">5 radishes, thinly sliced</li> <li class="ingredients-single-item">4 spring onions, sliced</li> <li class="ingredients-single-item">25g fresh parsley, chopped</li> <li class="ingredients-single-item">15g fresh mint leaves, torn</li> <li class="ingredients-single-item">For the dressing:</li> <li class="ingredients-single-item">Juice of 1 large lemon (about 45ml)</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">1 tablespoon sumac (plus extra for garnish)</li> <li class="ingredients-single-item">1 teaspoon pomegranate molasses (optional)</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">1/4 teaspoon freshly ground black pepper</li> </ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 210 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 2 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 5 g

🍗 Protein: 3 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 320 mg

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Small jar or container (for dressing)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Brush both sides of the pita breads lightly with olive oil and sprinkle with a pinch of salt. Place them on a baking tray and bake for 8-10 minutes until golden and crisp. The slow toasting develops a deeper flavor than simply frying the bread. Allow to cool completely before breaking into bite-sized pieces. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Make the dressing by combining the lemon juice, minced garlic, sumac, pomegranate molasses (if using), salt, pepper, and 60ml olive oil in a jar. Seal and shake vigorously until well emulsified. The acidity of the lemon juice helps to break down the olive oil molecules, creating a temporary emulsion. Set aside to allow the flavors to meld while you prepare the vegetables. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large mixing bowl, combine the chopped romaine lettuce, diced tomatoes, diced cucumber, sliced radishes, and spring onions. The key here is to cut all vegetables into similarly sized pieces for a balanced bite. If your tomatoes are particularly juicy, you might want to seed them first to prevent excess moisture in the salad. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the chopped parsley and torn mint leaves to the vegetable mixture. Tearing the mint rather than cutting it releases more of its aromatic oils, enhancing the flavor throughout the salad. Gently toss to distribute the herbs evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Just before serving, add the toasted pita pieces to the bowl and drizzle with about two-thirds of the dressing. Toss gently to coat all ingredients without breaking down the pita too much. The bread should maintain some crispness while beginning to absorb the tangy dressing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the salad to a serving platter and drizzle with the remaining dressing. Sprinkle with an additional pinch of sumac for color and flavor intensity. For the best texture contrast, serve immediately while the pita still has some crunch. If you need to prepare ahead, keep the toasted pita and dressing separate from the vegetables until just before serving. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fattoush Salad?

Traditional Fattoush combines toasted pita bread, romaine lettuce, tomatoes, cucumber, radishes, spring onions, fresh herbs (parsley and mint), and a tangy dressing made with lemon juice, olive oil, garlic, sumac, and optionally pomegranate molasses.

How to cook Fattoush Salad at home?

Learn how to cook Fattoush Salad by first toasting pita bread in the oven until crisp, then preparing a zesty sumac-lemon dressing. Combine fresh chopped vegetables and herbs in a large bowl, add the crispy pita pieces just before serving, and toss with the dressing for an authentic Middle Eastern experience that balances crunch and tang.

What is sumac and why is it essential for authentic Middle Eastern salads?

Sumac is a deep red spice with a tart, lemony flavour derived from ground sumac berries. It adds both colour and a distinctive tangy taste that's fundamental to Middle Eastern cuisine. In bread salads, it provides the signature acidic punch that balances the richness of olive oil and complements fresh vegetables.

Can I prepare the components of this bread salad ahead of time?

Yes, you can prepare most elements in advance. Chop vegetables, mix the dressing, and toast the pita separately, storing each component in the refrigerator. Only combine everything just before serving to maintain the perfect texture contrast between crisp vegetables and crunchy bread.

What dishes pair well with a traditional Lebanese bread salad?

This refreshing salad pairs beautifully with grilled meats like lamb kofta or chicken shawarma. It also complements hummus, baba ganoush, and falafel for a complete Middle Eastern feast. For a light meal, serve it alongside stuffed grape leaves (dolmas) or with a side of labneh (strained yoghurt).

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