Fattoush is a Levantine salad that combines crispy pita chips, fresh greens, and tangy pomegranate molasses dressing. This one-bowl version is ready in 20 minutes and stays fresh because you add the pita chips just before serving.
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PITA CHIPS: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!
SALAD: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).
FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.
Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.
Store dressed greens and veggies separately from pita chips, mint, and pomegranate arils for up to 2-3 days; assemble just before serving to keep pita crispy.
Fattoush is defined by crispy pita chips and pomegranate molasses dressing. The pita adds texture and crunch, while the molasses gives it a tart, slightly sweet flavor that's distinctly Levantine.
Yes, but keep components separate. Store dressed greens and veggies for up to 2-3 days in an airtight container, then add pita chips, mint, and pomegranate arils just before serving to prevent sogginess.
Pomegranate molasses is traditional and gives authentic flavor, but you can substitute balsamic vinegar. The taste will be different but still delicious.
Fattoush is naturally vegan if you use olive oil. To make it a filling entrée, add 1 can of drained chickpeas as the recipe suggests.
Sumac adds a tart, citrusy note. If unavailable, increase lemon juice by 1/2 teaspoon or use a pinch of Aleppo pepper for complexity.
