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If you find yourself in a salad rut, as we all do from time to time, Fattoush will get you right out of it. Versatile, simple, and healthy— fattoush is destined to be your new salad best friend!
Fattoush is my new favorite salad, for so many reasons. First, it’s an economical way to use up any past its prime pita bread you may have lying around, long after the hummus is eaten.
Secondly, it’s just so delicious and fresh tasting, full of crisp vegetables, greens, and herbs dressed in a tangy vinaigrette that doesn’t overwhelm.
Need to make a different amount of this recipe? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is fattoush?
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.
How do you make fattoush?
Originally made as a frugal meal that uses up excess pita from the day before, fattoush allows the maker to use whatever vegetables and herbs they may have on hand.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.
What is the dressing for fattoush?
It’s an easy vinaigrette I’ll show you how to prepare using sumac: a dried and ground berry from a bush which thrives in the Middle East. It’s got a tart, citrusy flavor. Make a batch and you can store what you don’t use in the refrigerator for later.
What is a good substitute for sumac?
In case you’ve searched specialty foods stores and Middle Eastern markets but can’t find it, try ordering online. But if you need to make this now, use a little lemon zest for sumac in this recipe.
What can be added to fattoush?
As you might have guessed, fattoush is about as adaptable as it gets! Feel free to add your favorite things: roasted chicken, quinoa, couscous, tomatoes, pomegranate arils, feta, chickpeas, cauliflower, cucumber, or a drizzle of pomegranate molasses!
For the pita bread:
For the salad:
- 3 tablespoons lemon juice
- 1 clove garlic minced
- 1/4 cup ground sumac plus more for garnish, optional
- 1/4 cup olive oil
- 1 pound tomatoes cored and cut into 3/4-inch pieces
- 1 Seedless cucumber peeled and sliced into 1/8-inch pieces
- 1 cup arugula coarsely chopped
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- Salt and freshly ground black pepper
To make the pita bread:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line a baking sheet with foil for easy cleanup and top with a wire rack.
- Using kitchen scissors, cut around the perimeter of each pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on prepared rack.
- Brush surface of pitas with oil and sprinkle with salt and pepper. Bake until pitas are crisp and lightly golden brown, about 10 to 14 minutes. Let cool to room temperature and break into 1/2-inch pieces.
To make the salad:
- In a small bowl, whisk together lemon juice, sumac, garlic, and ¼ teaspoon salt and let blend at room temperature for 10 minutes. Whisk in ¼ cup olive oil.
- Place broken pitas into a large bowl. Add tomatoes, cucumber, arugula, cilantro, mint, and scallions.
- Drizzle dressing over salad and toss to coat. Season to taste with salt and pepper. Garnish with additional sumac if desired.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.