Go Back
+ servings
Fattoush in a white bowl with wooden serving utensils.


Fattoush is a Lebanese bread salad full of crunchy vegetables, fresh herbs, fried pita chips, and an ultra-tangy vinaigrette.
Course Salad, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings (1 cup each)
Calories 110kcal


For the salad dressing:

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 1/2 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


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 1/2 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 1/4 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 1/4 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 1/4 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.


  1. 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.
  2. 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.
  3. 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.
  4. Yield: This recipe makes about 16 cups of salad, enough for 16 (1-cup) servings.
  5. 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.
  6. Make ahead: The dressing can be made up to 4 days in advance. Store covered in the refrigerator.


Serving: 1cup | Calories: 110kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3753IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg