Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
In the Middle East, the pursuit of fresh-out-of-the-oven pita is real, but that doesn’t mean leftover pieces go to waste!
There are many creative ways people of the Middle East utilize pita scraps. In fact, day-old pita inspired an entire food genre known as “Fatta,” or “Fatteh.” In fatteh dishes, like this Lebanese Chicken Fatteh or fattoush salad, leftover pita is given a second chance as a main ingredient.
See video tutorial for how to make our simple fattoush salad:
What is Fattoush?
Fattoush is essentially a “bread salad,” said to have originated in Northern Lebanon. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. And to build their fattoush, they’d simply throw the pita chips in with whatever in-season vegetables and herbs they have on hand.
For this reason, the ingredient list for fattoush may vary. And you will certainly find different versions of fattoush throughout the Middle East.
Basic Fattoush Recipe
If you were to order a basic fattoush salad at a local restaurant, you likely find: cucumbers, tomatoes, purslane leaves (or lettuce), radish, and green onions. Fresh herbs like parsely or mint, or both. A simple zesty vinaigrette and a generous dash of sumac spice give fattoush its distinctly complex flavor.
Tips for Making Fattoush
As with any fresh salad, fattoush is the sum of its parts. So here are just a few tips:
- Start with selecting the best produce you find, ripe tomatoes, freshly-picked herbs, etc.
- Don’t use store-bought pita chips (there is certainly a place for those, but not in fattoush salad). Take the time to toast and fry your pita at home, making sure you season them well.
- Please try not to skip sumac. It is a special spice from ground sumac berries, and it’s tart flavor is very hard to replicate.
- Use the best quality extra virgin olive oil you can find. It’s peppery, fruity taste is essential here. Remember, olive oils that are simply labeled “pure” have usually been heat-treated and refined by mechanical mean and, consequently, lack character and flavor.
- Lastly, remember, this is a “basic” fattoush recipe. If you like, try your own variation by adding in-season vegetables like colorful heirloom tomatoes or even green peppers. Add more herbs or crushed garlic. And if it’s available to you, jazz up the vinaigrette with 1 tsp pomegranate molasses. Enjoy!
Fattoush Salad
- Total Time: 20 minutes
- Yield: serves 6
Description
Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.
Ingredients
- 2 loaves pita bread
- Extra virgin olive oil
- Kosher salt
- 2 tsp sumac, divided, more as needed
- 1 heart of Romaine lettuce, chopped
- 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
- 5 Roma tomatoes, chopped
- 5 green onions (both white and green parts), chopped
- 5 radishes, stems removed, thinly sliced
- 2 cups chopped fresh parsley leaves, stems removed
- 1 cup chopped fresh mint leaves (optional)
Vinaigrette/Dressing
- Juice of 1 lemon or 1 1/2 limes
- 1/3 cup extra virgin olive oil
- 1 to 2 tablespoons pomegranate molasses, optional
- Salt and pepper
- 1 tsp sumac
- 1/4 tsp ground cinnamon
- scant 1/4 tsp ground allspice
Instructions
- Break the pita bread into small bite-size pieces. Heat 3 tbsp of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac.
- In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
- To make the dressing, in a small bowl, whisk together the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
- Pour toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!
Notes
- Variations: fattoush salad dressing often includes pomegranate molasses. If that’s available to you, add 1 to 2 teaspoons to the dressing, it really does make it extra special. For the salad, you can also add more herbs or other greens such as arugula (not traditional to fattoush but wonderful!)
- To bake the pita chips instead, follow baking instructions in my homemade pita chip recipe and season with kosher salt and sumac when ready.
- Recommended for This Recipe: quality extra virgin olive oil; all-natural sumac spice; all-natural allspice.
- SAVE! Try our Exotic 4-pack of spices or our Everyday Olive Oil Bundle!
- Prep Time: 20 mins
- Category: Salad
- Method: Counter Top
- Cuisine: Middle Eastern
Step-by-step photos for how to make fattoush
Toast the pita bread in your toaster oven until it is crisp but not browned.
Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and 1/2 tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.
In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.
To make the lime vinaigrette, whisk together the lime juice, olive oil and spices in a small bowl.
Dress the salad with the vinaigrette and toss lightly.
Finally, add the pita chips (and another generous pinch of sumac, if you like) and toss one more time.
Transfer to small serving bowls or plates. Enjoy!
More Recipes to Try:
3-Ingredient Mediterranean Salad
*Post last updated: July 2017
i really like the salad ,colorful pictures and really simple recipe i like it ,thanks alot
regards chef Elijah Almond resort Garissa
Thank you, chef!
So yummy I love it.
Awesome!
You say “2 loaves of pita bread” — does this mean 2 slices / 2 rounds? Thanks for the recipe, I’m making it today to bring to a greek-themed dinner.
Hi Sharon, two loaves of pita breads (that’s two full rounds). Enjoy!
Am I missing an ingredient in the dressing? It’s called a vinaegrette but I didn’t see any kind of vinegar mentioned either in the ingredient list or instructions. Is it just lime juice and oil with spices?
You’re not missing an ingredient, this vinaigrette (dressing) uses lime juice.
Very nice recipe. Love the pics and description. Will try it today.
Wonderful, Adeela! I hope you enjoy it!
This salad was delicious! My whole family loved the variety of flavors and textures. The pita chip croutons are addictive.
Awesome, Nilha! Thanks so much for sharing!
Just made it, so yummy! The pita chips are a great idea
Glad to hear it!
Love it ?
Awesome!!!
We just returned from a trip to the Middle East and I was craving proper Lebanese food, not just store-bought. This Fattoush salad recipe is spot-on and super easy to follow. My husband was particularly happy with the pita chip croutons :). This and the falafel recipe are new favourites! Thanks Suzy!!
Wonderful, Kristin! Thank you!
I love this salad but without pita 😉 Maybe it is wrong but I just do not like bread that much and I really love this combination of herbs and vegetables.
Angela, there is no right or wrong here! Sure, traditionally fattoush implies the use of pita, but if you love the salad without, go for it! Enjoy!
Thank you for the step by step instructions for the salad. It looks really crisp and beautiful with the use of fresh colorful ingredients. Also ingredients used for the vinaigrette definitely reflect middle eastern cuisine with the use of aromatic spices.
Thank you! Enjoy.
The vinaigrette says: 1/3 Early Harvest Extra Virgin Olive Oil.
1/3 of what? A cup? A tablespoon? I making this salad to go with the Cilantro Lime Chicken for dinner with friends tonight. I’ll sure I’ll come up with my solution for tonight but I would appreciate knowing which it is.
Hello, Brenda. Thank you for catching that! It is indeed 1/3 cup olive oil. Hope you enjoy it!
Fattoush salad is great to have on table with lunch or dinner, it’s easy and wow delicious. Thanks for your recipe.
Absolutely! Thank you.
Thanks for this recipe Shan. I plan on making this for dinner this Sunday. I love any lamb recipe and was looking for something different to do with shanks. Can’t wait to make this. Will let you know how it turns out. The pictures look delicious. My husband being from Sierra Leone will appreciate it as he love anything like this.
Hope you enjoyed it!
It sounds wonderful only hope I can find sumac in New Zealand. Look forward to more if your delicious recipes.
Thank you, Ann! I hope you do. We actually sell it here online, but are not able to ship internationally yet.
I am originally from the Flint, Michigan area and return every chance I can. There is a large community of Middle Eastern people living there and we have excellent restaurants that feature all kinds of Lebanese and Mediterranean dishes. One of my favorite places to go is a small Lebanese market named Kamil’s near downtown. They sell bulk spices, cheeses, fresh produce, breads and all sorts of imported groceries! The owner’s wife makes salads to go if you ask. I have been eating her fattoush for years and it is my hands down favorite. I learned to make Tabouli years ago but could never get fattoush right. Thanks for printing the recipe.
I hope that you will introduce products such as kefir cheese, roasted watermelon seeds, fava beans are and how to choose different olives for example. I think a lot of people are afraid to buy things if they don’t know anything about them. So glad that Persian cucumbers have become more mainstream! Also, maybe you could explain the difference between different styles of feta cheese or how to choose a good olive oil. Personally, I’m interested in learning more about how to cook with zarar. I recently saw it used on a cooking show with Martha Stewart and don’t know what it tastes like. (not sure if I spelled it right). I have probably already been eating it and didn’t even know it!
Keep up the good recipes! My personal favorite is the spicy lentil soup with spinach. I added carrots, but otherwise, I LOVE that recipe and have shared it with people who have no idea what Mediterranean flavors taste like. I’ve made a few converts and agreed to bring some sumac, mint and cumin back up with me next time I’m in Flint. Spices are super cheap there and not available at all in Northern Michigan. Can’t wait to stock up on pine nuts too…. Love those babies! Thanks for all you do!
Kim