fattoush

Fattoush salad combines fresh veggies, crisp pita, and a tangy sumac dressing in just 25 minutes. Crunchy, zesty, and filling.

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Total Time 26

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 220

Ingredients Method Notes

Ingredients

Salad

2 cup romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup radishes, thinly sliced
0.5 cup fresh parsley, roughly chopped
0.25 cup fresh mint, chopped
0.5 unit red onion, thinly sliced
2 unit pita bread, split and cut into cubes
2 tablespoon olive oil (for toasting pita)

Dressing

3 tablespoon olive oil
2 tablespoon lemon juice, freshly squeezed
1 tablespoon red wine vinegar
1 teaspoon sumac
0.5 teaspoon salt
0.25 teaspoon black pepper

Method

Preheat your oven to 400°F (200°C). Spread pita cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Toast for about 8-10 minutes, stirring halfway, until golden and crisp. Let them cool.
While pita toasts, chop the romaine lettuce, tomatoes, cucumber, radishes, parsley, mint, and red onion as listed. Add them to a large bowl.
In a small jar or bowl, combine olive oil, lemon juice, red wine vinegar, sumac, salt, and pepper. Shake or whisk until the dressing looks slightly cloudy—this means it’s emulsified and will coat everything evenly.
Add the cooled pita chips to the salad bowl. Pour on the dressing and toss everything really well. I always add half the salt first, then taste after mixing—sometimes sumac and vinegar bring out more flavor than you expect.
Serve immediately so the pita stays crunchy. If making ahead, keep the pita separate and toss right before eating.

Notes

I reach for fattoush when I want something crunchy and fresh but not fussy. It’s my go-to on sweltering days because it actually fills me up without feeling heavy. Plus, it’s one of those salads that tastes like sunshine—bright, a little tart, a little herby.

Tips for real-life fattoush

Don’t skip toasting the pita. That crunch is half the pleasure here. I use day-old pita—the dryer it starts, the better it crisps in the oven. If I’m in a rush, I’ll even toss pita triangles in a hot dry skillet for a few minutes—no need to turn on the oven at all.

The sumac makes the dressing: if you’ve never tried it, the flavor is tangy in a totally different way than lemon. Start with the recipe’s amount, but if you like a more pronounced sour note, add a little extra and taste. Also: always add half your salt, toss, then adjust. The veggies release water as they’re dressed, so the flavors change a bit after a few minutes.

Variations and swaps

Real talk: almost any crunchy lettuce works (iceberg is fine). Purple cabbage holds up well too, especially if you’re prepping ahead. If you’re out of cherry tomatoes, diced regular tomato works—just seed it first so the salad doesn’t get soggy.

If you want some protein, add a handful of cooked chickpeas or leftover rotisserie chicken right in the salad. But avoid store-bought croutons or tortilla chips—those just never do what fresh-toasted pita does here.

Storing and prepping ahead

If you want to meal prep, cut all your veggies and store them undressed in an airtight container. Keep toasted pita chips and dressing separate and toss everything together just before eating. The dressed salad doesn’t keep its crunch past the first hour, but everything else holds for a day or two in the fridge.