fattoush

Fattoush salad brings fresh crunch, zesty sumac, and toasted pita all in 20 minutes. Try this classic recipe for real Lebanese flavor and texture.

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Total Time 21

Servings: 4 servings

Course: Salad

Cuisine: Lebanese

Calories: 270

Ingredients Method Notes

Ingredients

Salad

3 cup romaine lettuce, chopped
1 cup cherry tomatoes, halved
0.5 cup cucumber, chopped
0.5 cup radishes, thinly sliced
0.25 cup red onion, thinly sliced
0.25 cup flat-leaf parsley, chopped
0.25 cup fresh mint, chopped
2 unit pita breads, torn into bite-sized pieces

Dressing

0.25 cup extra virgin olive oil
3 tablespoon lemon juice, fresh
1 tablespoon red wine vinegar
1 teaspoon ground sumac
0.75 teaspoon salt
0.5 teaspoon garlic, finely minced
0.25 teaspoon black pepper

Method

Preheat your oven to 200°C (400°F). Spread the torn pita pieces on a baking sheet. Bake for 7–8 minutes until they're golden and crisp. Let them cool while you prep the rest.
In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, radish, red onion, parsley, and mint. Toss gently so you don’t bruise the greens.
In a small jar, combine olive oil, lemon juice, red wine vinegar, sumac, salt, garlic, and black pepper. Shake well — if you don’t have a jar, whisk in a bowl. I always taste before pouring; sumac can be punchy depending on the brand.
Pour the dressing over the vegetables. Toss just until everything’s coated. Wait to add pita until right before serving.
Just before you eat, add the crisp pita chips and toss one more time. Serve right away, while the pita is crunchy.

Notes

I keep coming back to fattoush because it has that perfect mix: loads of fresh crunch, bold citrus, and something to really chew — the pita chips. When you're tired of limp salads, this one actually feels like a meal.

What I’ve learned making fattoush

Don’t skimp on sumac. If you want the real tang, use the full teaspoon. I’ve tried making it with less, and it just tastes flat. Brands vary — if yours is older or pale, use a little extra.

Pita tip: tear, don’t cut the bread. You get those rough edges that crisp better. I always toast an extra handful because I snack on them before tossing with the salad.

For best texture, add the pita right before serving. If you mix them in early, they’ll soak up the dressing and go soggy fast — save a few to sprinkle on top for extra crunch.

Swaps and variations

If you don’t have romaine, I’ve used iceberg or even sturdy mixed greens — skip very tender leaves, they wilt. No sumac? It’s not the same, but a mix of lemon zest and a pinch of smoked paprika kind of mimics the tang and depth (still worth getting the real thing).

Gluten-free works too: just swap traditional pita for a gluten-free flatbread and toast as you would regular pita.

Storage and make ahead

You can prep the veggies and dressing a day in advance — store them separately in the fridge. Keep pita chips in an airtight container. Dress and toss everything together right at the last minute for that signature crunch.