fattoush

Fattoush salad brings crisp veggies, fresh herbs, and crunchy pita together in 20 minutes. Try this for a lunch that actually keeps you full.

Print Recipe Pin Recipe

Total Time 21

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 310

Ingredients Method Notes

Ingredients

Salad

2 units pita breads day old, sliced into 2 cm pieces
2 tablespoons olive oil plus extra for pita
1 teaspoon sumac
0.5 teaspoon salt
2 cups cherry tomatoes halved
1 unit cucumber persian or half a large one, diced
1 unit red bell pepper diced
4 units radishes sliced
2 cups romaine lettuce torn in pieces
0.5 cup flat-leaf parsley roughly chopped
0.5 cup fresh mint leaves roughly chopped
1 unit small red onion thinly sliced

Dressing

0.25 cup extra-virgin olive oil
2 tablespoons lemon juice about 1 lemon, plus more to taste
1 tablespoon red wine vinegar
2 teaspoons sumac
1 teaspoon pomegranate molasses optional but worth it
0.5 teaspoon sea salt
0.25 teaspoon black pepper

Method

Preparing the pita chips

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment for easy clean-up.
Toss the pita pieces with a drizzle of olive oil, a pinch of salt, and 1 teaspoon sumac. Spread them on the baking sheet in a single layer.
Bake for 7–9 minutes, giving them a toss halfway through. They’re ready when crisp and golden on the edges. Let cool before adding to the salad.

Salad

In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, radishes, lettuce, parsley, mint, and red onion. I use my hands to gently mix so the greens don’t bruise.

Dressing

Whisk together olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses (if using), salt, and pepper. I taste here and sometimes add extra lemon for more punch.

Putting it all together

Right before eating, pour the dressing over the salad and toss gently. Then add the crunchy pita chips so they stay crisp.
Give it one last toss and serve straight away. If making ahead, keep the pita separate until the last minute—nobody likes soggy bread.

Notes

I started making fattoush on tired weeknights because it hits the "actual meal" feeling without a lot of fuss. That mix of crunchy pita and sharp sumac wakes up every bite—and nobody asks where the protein is (see below for why).

Real-life tips

If you only try one thing differently, slice your onions paper-thin—I run mine on a mandoline, but a sharp knife does the job. If they're too strong, soak them in cold water while prepping the rest. I never skip toasting the pita: even store-bought, it adds so much more than tossing straight from the package.

When you mix, hands are your best tool—lettuce tears less and the herbs don’t bruise. And for sumac: if you've only got ground sumac, use it, but that bright punch matters. I keep a cheap shaker on hand just for salads like this.

Substitutions & variations

You can swap out the vegetables for what you like—I've used green bell pepper, baby spinach, or even leftover roast veggies from the fridge. Don’t skip the fresh herbs though; dried won’t cut it for flavor or texture. Out of pomegranate molasses? Add a bit more lemon juice for brightness, but the subtle sweet-sour note will be missing.

If you want more protein, toss in chickpeas or some cooked chicken—I do this on days when I need the salad to stretch from lunch until dinner.

Meal prep & storage

Fattoush really works best fresh, but you can prep all the chopped veggies and dressing the night before. Store the pita chips separately in an airtight container so they don't lose their crunch. Only toss everything together when you're about to eat—after 30 minutes dressed, the pita starts to soften and loses that magic crunch.