Fattoush is a Middle Eastern salad made with fresh veggies, herbs, and crispy pita bread. Tossed in a zesty sumac dressing, it’s bright and delicious.
This ،toush salad recipe is the perfect side dish for a summer meal. A Middle Eastern staple, ،toush is fresh and bright, featuring seasonal vegetables like tomatoes, cu،bers, radishes, and lettuce, plus a hefty dose of parsley and mint. But, as tasty as tomatoes are in August, the star ingredient in ،toush isn’t a vegetable. It’s bread!
That’s right—crispy pita bread adds crunch to this salad, making it pretty ، irresistible for just about anyone. (Salad skeptics, I’m looking at you.) I ،pe you try this recipe. I think you’ll love it!
What is ،toush?
Fattoush is a Middle Eastern c،pped salad that features seasoned or fried pita bread.
Now popular throug،ut the Middle East, ،toush first originated in Lebanon as a way to repurpose leftover bread. The fresh ingredients can vary, but they commonly include lettuce, tomatoes, cu،bers, radishes, and herbs like parsley or mint. Red and green onions are frequent additions as well. A tangy dressing, often made with sumac and/or pomegranate mol،es, ties the salad together.
Fattoush Salad Recipe Ingredients
Here’s what you’ll need to make this ،toush salad recipe:
- Pita bread, of course! We’ll toast it up with olive oil and salt to make croutons for the salad. Leftover ،memade pita is great here, but store-bought works well too.
- Romaine lettuce – It creates the salad’s crisp, fresh base.
- Persian cu،bers – I love them here because they have thin skin and nearly undetectable seeds. If you can’t find them, English cu،ber is a good subs،ute. Otherwise, ،led, seeded regular cu،ber works too.
- Cherry tomatoes – They add sweetness, acidity, and juicy texture.
- Red radishes – For peppery crunch!
- Red onion – It gives the salad a savory bite. Thinly slice it to avoid overwhelming the other flavors.
- Fresh mint and parsley leaves – Don’t skip them! They add cooling, aromatic depth to this simple recipe.
Find the complete recipe with measurements below.
You’ll also need a few ingredients to make the zesty ،toush dressing. Most are pantry staples—olive oil, lemon juice, ،ney, garlic, and salt. But there are two other ingredients you might not have on hand:
- Sumac – This bright red ،e can be found in Middle Eastern markets, ،e s،ps, and online. It has a ،, lemony flavor that really makes this salad pop!
- Subs،ution: Skip if necessary. Season the salad with fresh black pepper to taste.
- Other uses: Sprinkle sumac over salads or dips like hummus or labneh. Or try it in other Middle Eastern recipes.
- Pomegranate mol،es – Pomegranate mol،es is very concentrated pomegranate juice. It has a syrupy consistency and intense sweet/sour taste. Its tangy flavor really sets this dressing apart from a basic lemon vinaigrette, so it’s worth investing in a bottle.
- Subs،ution: Replace with additional lemon juice. Add more ،ney to taste to balance the dressing’s flavor.
- Other uses: Make this muhammara recipe!
How to Make Fattoush Salad
The first step in this ،toush salad recipe is toasting the pita. The pita in a ،toush salad might be toasted, fried, or just stale. I like to bake mine in the oven because I love the crispy texture, and I find it easier than frying.
Preheat the oven to 425°F, and line a baking sheet with parchment paper. Tear the pita into 1-inch pieces, and season it with olive oil and salt. Spread the bread in a single layer on the pan, and bake for 13 to 20 minutes, or until crisp and golden brown. Toss the pita halfway through the baking time so that it crisps evenly.
Meanwhile, make the dressing. In a medium bowl, whisk together the olive oil, lemon juice, pomegranate mol،es, ،ney, sumac, garlic, and salt.
Finally, ،emble the salad. Place the veggies in a large bowl with half the pita chips and half the fresh herbs. Toss with half the dressing and season to taste, adding more dressing as desired.
Top with the remaining pita chips, parsley, and mint. Sprinkle with sumac, and enjoy!
Find the complete recipe with measurements below.
Tips for Making The Recipe
- Seasonal vegetables make it ،ne. Because this recipe is so simple, the quality of the fresh vegetables you use counts. I recommend making it when tomatoes and cu،bers are in peak season—generally summer in Ca،a and the US—for the best results. Use locally grown ،uce when possible.
- Get ahead. Make the dressing up to 2 days in advance, and store it in an airtight container in the fridge. You can also toast the pita up to a day ahead. Store it, loosely covered, at room temperature.
- Keep the pita separate until the last minute. I like this salad best when the bread is still a little crunchy. To help it maintain its crisp texture, wait to add it to the salad until you’re about to eat.
- Make it your own. This ،toush recipe is flexible! Toss in other seasonal veggies like c،pped bell peppers, or sprinkle in another herb, such as fresh thyme. Heartier add-ins like c،bled feta cheese, crispy roasted chickpeas, and olives are also delicious. Let me know what variations you try!
More Favorite Salad Recipes
If you love this ،toush salad, try one of these fresh salad recipes next:
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- 2 pita breads, torn into 1-inch pieces
- Extra-، olive oil, for drizzling
- Sea salt, for sprinkling
- 1 small head romaine lettuce, c،pped
- 2 Persian cu،bers, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 red radishes, thinly sliced
- ⅓ cup thinly sliced red onion
- ½ cup fresh mint leaves
- ⅓ cup c،pped fresh parsley
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.
Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate mol،es, ،ney, sumac, garlic, and salt.
Assemble the salad. In a large bowl, place the romaine, cu،bers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.