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Fattoush is a Lebanese bread salad full of crunchy vegetables, fresh herbs, fried pita chips, and an ultra-tangy vinaigrette. Seek out sumac and pomegranate molasses for the most authentic and delicious Fattoush you can make.
The first time I had Fattoush was at a Lebanese restaurant in Los Angeles, and I was blown away at how simple and delicious the salad was. It looked like any other Mediterranean Chopped Salad except for the crunchy pita chips and the red spice all over it.
It turns out that spice was sumac, a red, lemony powder that is popular in Middle Eastern cuisine. I knew sumac from Za’atar but I had no idea how tasty it could be in a lemon vinaigrette.
Fattoush also traditionally has a drizzle of pomegranate molasses, and it really adds another layer of flavor. For the most authentic-tasting Fattoush, don’t skip the sumac or the pomegranate molasses.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pomegranate molasses: This thick syrup has a sweet and sour taste that is common in Middle Eastern cuisines. It adds a distinct flavor to Fattoush and can also be used in other dishes or cocktails. Buy pomegranate molasses on Amazon.
- Sumac: This popular Middle Eastern spice is bright red in color and made from dried sumac berries that have been ground into a powder. It has a tart, citrusy flavor that tastes a lot like lemon (and if you can’t find sumac, lemon zest is a good substitute). Buy sumac on Amazon.
- Seedless cucumbers: Also known as Hothouse cucumbers, these thin-skinned cucumbers don’t need to be peeled. Substitute 2 to 3 Persian cucumbers (also thin-skinned) if desired.
Step-by-step instructions
To make the salad dressing:
- In a small bowl, whisk together lemon juice, olive oil, garlic, pomegranate molasses, sumac, and salt to taste (I like ½ teaspoon salt). Let sit at room temperature to let flavors blend while preparing the rest of the salad.
To make the pita bread:
- In a medium skillet over medium-high heat, heat ¼ olive oil until almost smoking. Add half the pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl.
- Heat the remaining ¼ cup olive oil until almost smoking. Add the remaining pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl with the other chips. Sprinkle with sumac and salt to taste (I like ¼ teaspoon).
To make the salad:
- In a large bowl, add romaine lettuce, tomatoes, cucumber, red onion, radishes, chives, mint, and parsley.
- Top with fried pita chips, drizzle with dressing, and toss to combine. Garnish with more sumac if desired.
Recipe tips and variations
- Yield: This recipe makes about 16 cups of salad, enough for 16 (1-cup) servings.
- Storage: This salad does not keep well once dressed. If you’re hoping to eat it over the course of a few days, add the dressing and the fried pita chips at the last minute.
- Make ahead: The dressing can be made up to 4 days in advance. Store covered in the refrigerator.
- More mix-ins: Get creative with your fattoush! Stir in other Mediterranean ingredients such as Roasted Chickpeas, feta cheese, pomegranate arils, bell peppers, green onions, some Preserved Lemons, or even dried mint.
- Pita bread: For a truly homemade salad, consider making your own pita bread. It’s only 5 ingredients and great for beginners.
- Complete your feast: Add more Mediterranean favorites to your menu like Bulgur Tabbouleh, Hummus, Roasted Eggplant Dip, or Shakshouka. Or, try your hand at building the Ultimate Mezze Platter.
Recipe FAQs
Similar to Italian Panzanella, fattoush is a salad made with vegetables, herbs, and usually day-old pita bread crisped up in a bit of olive oil. It has roots in Lebanese cuisine.
Originally made as a frugal meal that uses up excess pita from the day before, fattoush allows the maker to use whatever vegetables and herbs they may have on hand. Everything is tossed in a vinaigrette to make a salad that’s both light yet substantial.
In case you’ve searched specialty foods stores and Middle Eastern markets but can’t find it, try ordering sumac online. But if you need to make this now, use a little lemon zest for sumac in this recipe.
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Fattoush
Ingredients
For the salad dressing:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tablespoon pomegranate molasses (see note 1)
- 1 tablespoon ground sumac (see note 2)
- Salt
For the pita bread:
- 2 (8-inch) pita breads sliced in half lengthwise and cut into squares (a serrated knife works well)
- 1/2 cup olive oil divided
- 1/4 teaspoon ground sumac
- Salt
For the salad:
- 1 head romaine lettuce chopped (about 8 cups)
- 2 large tomatoes cored, quartered and cut into 1/4-inch pieces (about 2 cups)
- 1 seedless cucumber halved and sliced into 1/4-inch pieces (about 2 cups, see note 3)
- 1/2 cup thinly sliced red onion (from 1 small)
- 3 radishes trimmed, halved, and thinly sliced (about ½ cup)
- 1/4 cup minced fresh chives from 1 bunch
- 1/4 cup minced fresh mint leaves from 1 bunch
- 1/4 cup minced fresh parsley from 1 bunch
- ground sumac for garnish
Instructions
To make the salad dressing:
- In a small bowl, whisk together lemon juice, olive oil, garlic, pomegranate molasses, sumac, and salt to taste (I like ½ teaspoon salt). Let sit at room temperature to let flavors blend while preparing the rest of the salad.
To make the pita bread:
- In a medium skillet over medium-high heat, heat ¼ olive oil until almost smoking. Add half the pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl.
- Heat the remaining ¼ cup olive oil until almost smoking. Add the remaining pita chips and fry until browned and crispy, stirring and tossing frequently, about 8 to 10 minutes. Transfer to a bowl with the other chips. Sprinkle with sumac and salt to taste (I like ¼ teaspoon).
To make the salad:
- In a large bowl, add romaine lettuce, tomatoes, cucumber, red onion, radishes, chives, mint, and parsley.
- Top with fried pita chips, drizzle with dressing, and toss to combine. Garnish with more sumac if desired.
Notes
- Pomegranate molasses: This thick syrup has a sweet and sour taste that is common in Middle Eastern cuisines. It adds a distinct flavor to Fattoush and can also be used in other dishes or cocktails. Buy pomegranate molasses on Amazon.
- Sumac: This popular Middle Eastern spice is bright red in color and made from dried sumac berries that have been ground into a powder. It has a tart, citrusy flavor that tastes a lot like lemon (and if you can’t find sumac, lemon zest is a good substitute). Buy sumac on Amazon.
- Seedless cucumbers: Also known as Hothouse cucumbers, these thin-skinned cucumbers don’t need to be peeled. Substitute 2 to 3 Persian cucumbers (also thin-skinned) if desired.
- Yield: This recipe makes about 16 cups of salad, enough for 16 (1-cup) servings.
- Storage: This salad does not keep well once dressed. If you’re hoping to eat it over the course of a few days, add the dressing and the fried pita chips at the last minute.
- Make ahead: The dressing can be made up to 4 days in advance. Store covered in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So delicious! Thanks for making this!
Am I missing something? I can’t find the recipe for the salad dressing.
Hi Anna, I’m sorry that it may be confusing. It’s listed under “to make the salad,” and it is step one. Hope you enjoy it! -Meggan