Fattoush Salad

Name: Fattoush Salad with Crispy Pita Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 pita breads, torn into 1-inch pieces; 1 tablespoon olive oil (for pita); ¼ teaspoon sea salt (for pita); 1 small head romaine lettuce, chopped; 2 Persian cucumbers, sliced; 1 cup cherry tomatoes, halved; 4 red radishes, thinly sliced; ¼ red onion, thinly sliced; ¼ cup fresh mint leaves; ¼ cup fresh parsley leaves; 3 tablespoons olive oil (for dressing); 2 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses; 1 teaspoon honey; 1 teaspoon sumac, plus more for serving; 1 small garlic clove, minced; ¼ teaspoon sea salt (for dressing)

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Fattoush is a vibrant Middle Eastern chopped salad combining fresh vegetables, mint and parsley, and crispy toasted pita bread tossed in a tangy sumac and pomegranate molasses vinaigrette. The crispy pita chips provide essential textural contrast and authenticity to this light yet satisfying dish.

🌍Middle Eastern 🥗Vegetarian 🥗Dairy-Free 🏷️Fattoush 🏷️Fattoush salad Middle eastern salad

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Total

35 min

Servings

Recipe Source

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From Love And Lemons

Ingredients

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2 pita breads, torn into 1-inch pieces
1 tablespoon olive oil (for pita)
¼ teaspoon sea salt (for pita)
1 small head romaine lettuce, chopped
2 Persian cucumbers, sliced
1 cup cherry tomatoes, halved
4 red radishes, thinly sliced
¼ red onion, thinly sliced
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
3 tablespoons olive oil (for dressing)
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses
1 teaspoon honey
1 teaspoon sumac, plus more for serving
1 small garlic clove, minced
¼ teaspoon sea salt (for dressing)

17 Ingredients

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Instructions

1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
2
Tear the pita into 1-inch pieces and toss with olive oil and salt.
3
Spread the pita in a single layer on the prepared baking sheet and bake for 13 to 20 minutes, tossing halfway through, until crisp and golden brown.
4
Meanwhile, make the dressing by whisking together olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt in a medium bowl.
5
Place the romaine, cucumbers, cherry tomatoes, radishes, and red onion in a large bowl.
6
Add half the pita chips and half the fresh mint and parsley to the bowl.
7
Toss with half the dressing and season to taste, adding more dressing as desired.
8
Top with the remaining pita chips, parsley, and mint.
9
Sprinkle with additional sumac and serve.

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Tips & Notes

Pro tips

Toast pita at 425°F for 13–20 minutes, tossing halfway through, until crisp and golden brown—this prevents sogginess and adds essential texture.
Add half the pita chips and herbs before tossing with dressing, then top with the remaining half just before serving to maintain crispness.
Whisk the dressing ingredients thoroughly so the sumac, pomegranate molasses, and honey distribute evenly and don't settle at the bottom.
Taste and adjust seasoning after tossing—you may prefer more lemon juice, sumac, or salt depending on the ripeness of your vegetables.

Substitutions

Persian cucumbers → English cucumber or regular cucumber, peeled and seeded if watery
Pomegranate molasses → rice vinegar plus honey (1 tablespoon vinegar + ½ teaspoon honey per 1 tablespoon molasses)
Fresh mint and parsley → cilantro or dill for a different herbaceous profile, or use what you have on hand
Sumac → finely grated lemon zest (for tartness, though the flavor differs)

Storage & make-ahead

Keep vegetables, dressing, and pita chips separate for up to 4 hours; assemble just before serving to maintain pita crispness.

Common Questions

Can I make the pita chips ahead of time?

Yes. Toast the pita at 425°F for 13–20 minutes until golden, cool completely, and store in an airtight container for up to 2 days. Add them to the salad just before serving to keep them crisp.

What can I substitute for pomegranate molasses?

Use equal parts fresh lemon juice mixed with a pinch of honey, or substitute 1 tablespoon rice vinegar plus ½ teaspoon honey. The flavor will be slightly different but equally tangy and bright.

Is fattoush salad vegetarian?

Yes, this recipe is vegetarian and vegan-friendly (the honey can be replaced with agave or omitted).

Can I scale this recipe?

Yes. Double or halve all ingredient amounts proportionally. If scaling up significantly, toast pita chips in batches to ensure even browning.

How long does the salad last?

Keep the chopped vegetables and dressing separate for up to 4 hours. Store pita chips separately. Toss together just before serving to prevent the pita from softening.