fattoush

Fattoush salad brings the flavors of the Middle East to your table, with crunchy pita and fresh veggies. Try it now!

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Total Time 26

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 210

Ingredients Method Notes

Ingredients

2 pieces whole wheat pita bread toasted or baked until crispy
2 cups romaine lettuce chopped
1 cup cucumber diced
1 cup tomato diced
0.5 cup radish thinly sliced
0.33 cup red onion thinly sliced
0.25 cup fresh parsley chopped
0.25 cup fresh mint chopped
0.5 unit lemon juiced
3 tablespoons extra-virgin olive oil
1 teaspoon sumac optional, adds tangy flavor
0.5 teaspoon salt or to taste
0.25 teaspoon black pepper freshly ground

Method

Preheat the oven to 180°C (356°F). Cut the pita bread into small pieces and toast them until golden and crispy, about 7–10 minutes. Set aside to cool.
In a large salad bowl, combine romaine lettuce, cucumber, tomato, radish, red onion, parsley, and mint. Toss gently to mix.
In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and sumac (if using) until well blended.
Pour the dressing over the salad and toss until the vegetables are evenly coated.
Just before serving, add the crispy pita chips and toss gently to maintain their crunch.

Notes

The Fattoush salad is a staple of Middle Eastern cuisine, celebrated for its vibrant flavors and refreshing crunch. Its versatility is one of its strongest assets—delicious as a light lunch, a starter, or as a colorful side at gatherings. This classic salad is especially popular during warm months thanks to its crisp freshness and tangy dressing.

Tips and Ingredient Swaps

To achieve the signature texture, use day-old pita bread and toast it until golden before mixing with the vegetables. If you want a gluten-free option, substitute with gluten-free flatbread or even chickpea croutons. For the dressing, sumac is a traditional spice that adds a tangy note, but if unavailable, a little extra lemon juice can brighten things just as well. Fresh herbs are key: don’t skip the parsley and mint—they elevate the flavor profile.

Preparation Insights

For an extra crisp salad, keep the toasted pita separate until just before serving. This prevents the bread from getting soggy. When slicing the vegetables, try to keep them roughly the same size for a balanced bite and attractive presentation. Don’t overdress the salad; drizzle the dressing gradually, tossing gently to coat. This helps maintain the bright, crisp texture. If prepping ahead, store the chopped vegetables, toasted pita, and dressing separately, combining only when ready to serve.

Serving Suggestions and Pairings

Fattoush pairs wonderfully with Middle Eastern dishes such as hummus, baba ganoush, grilled kebabs, or falafel. For a more substantial meal, add grilled chicken or chickpeas. You can also experiment with extra veggies like bell peppers or a handful of arugula for a peppery kick. Serve this salad family-style in a large bowl so everyone can enjoy the varied textures and colors.