There’s something wonderfully satisfying about a salad that’s both refreshing and substantial. For me, that salad is Fattoush. It’s more than just leaves and vegetables; it’s a mosaic of textures and bright, zesty flavours that instantly transports me to a sunny Levantine garden. I’ve been making this Fattoush Salad recipe for over six years, and it never disappoints. It’s my go-to for a vibrant lunch or as the star side dish at a family barbecue, bringing a brilliant freshness to the table.

What makes this Fattoush Salad truly special is the combination of crisp, toasted pita bread, crunchy vegetables, and an intoxicatingly tangy dressing made with sumac and pomegranate molasses. This isn’t just any salad; it’s an experience. The crisp romaine, juicy tomatoes, sharp radishes, and fragrant fresh mint all play their part, but it’s the sumac-dusted pita croutons that really steal the show. They soak up a little of the dressing while remaining wonderfully crunchy, providing a delightful contrast in every single bite.

This salad recipe is ideal for anyone looking to eat more fresh, flavourful food without spending hours in the kitchen. It works beautifully for a midweek meal when you want something light yet filling, and it always gets compliments when shared with friends. If you enjoy bright, bold flavours and satisfying textures, this Fattoush Salad will quickly become a favourite in your home, just as it has in mine.

Recipe Overview

This Fattoush Salad recipe delivers a truly authentic taste with its signature tangy dressing and a generous mix of fresh vegetables and herbs. The flavour profile is bright and zesty from the lemon and sumac, with a subtle sweetness from the pomegranate molasses and a fresh kick from the mint. I’ve found that toasting the pita until it’s deeply golden gives it the best possible crunch, ensuring it stands up to the dressing without becoming soggy.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Fattoush Salad

• Genuine Flavour: We focus on the authentic trio of sumac, lemon, and pomegranate molasses in the dressing. This creates a deeply savoury, tangy taste that perfectly complements the fresh vegetables, rather than a simple vinaigrette.
• Ready in Under 30 Minutes: From chopping the vegetables to toasting the pita, the whole process is straightforward and comes together in about half an hour, making it a brilliant option for a busy day.
• A Flexible Recipe: You can easily adapt this salad to what you have. Throw in some chopped bell peppers for sweetness, a handful of chickpeas for extra protein, or some crumbled feta for a salty, creamy addition.
• Great for Summer Gatherings: This salad is a standout dish at any barbecue or potluck. It’s light, refreshing, and pairs wonderfully with grilled meats like our Smoky Grilled Chicken Skewers.
• Family Tested: My kids absolutely devour this every time I make it. They love hunting for the extra-crunchy bits of pita bread hidden amongst the leaves!

Fattoush Salad

⏱️ 20 min prep  •  🍳 10 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the most vibrant Fattoush, using the freshest possible ingredients is key. The quality of your olive oil and pomegranate molasses will make a noticeable difference to the dressing. I often use Odysea Pomegranate Molasses for its lovely balance of sweet and tart notes. All measurements are provided in metric for accuracy.

• For the Crispy Pita:
• 2 large khubz or pita breads, about 150g total
• 2 tbsp olive oil
• 1 tsp sumac
• 1/2 tsp sea salt
• For the Salad:
• 1 large romaine lettuce, washed and roughly chopped
• 250g ripe tomatoes, diced
• 1/2 large cucumber, diced
• 150g radishes, thinly sliced
• 4 spring onions, finely sliced
• 1 large handful of fresh mint leaves, roughly chopped
• 1 large handful of fresh flat-leaf parsley, roughly chopped
• For the Sumac Dressing:
• 100ml extra virgin olive oil
• Juice of 1 large lemon (about 60ml)
• 1 tbsp pomegranate molasses
• 2 tsp sumac
• 1 clove garlic, crushed
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Elena’s Tip: Don’t be shy with the fresh herbs! The combination of mint and parsley is what gives Fattoush its signature fresh, aromatic quality. I sometimes add even more than the recipe calls for if I have them on hand.

How to Make Fattoush Salad

The process for making this salad is all about preparation and timing. We’ll start by making the crispy pita, then prepare the vegetables while it cools, and finally, bring everything together with the zesty dressing just before serving.

1. Preheat your oven to 180°C (160°C fan). Tear or cut the pita bread into bite-sized pieces, roughly 2-3cm in size.
2. In a medium bowl, toss the pita pieces with 2 tablespoons of olive oil, 1 teaspoon of sumac, and sea salt until they are evenly coated. Spread them in a single layer on a baking tray.
3. Bake for 8-10 minutes, turning halfway through, until the pita is golden brown and completely crisp. Remove from the oven and set aside to cool completely. This step is crucial for maximum crunch.
4. While the pita is toasting, prepare the salad ingredients. In a large salad bowl, combine the chopped romaine lettuce, diced tomatoes, cucumber, sliced radishes, and spring onions.
5. Gently fold in the chopped fresh mint and parsley. What works best for me is to add the herbs last to keep them from bruising too much.
6. Now, let’s make the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, pomegranate molasses, 2 teaspoons of sumac, crushed garlic, salt, and pepper.
7. Seal the jar and shake it vigorously for about 30 seconds until the dressing is well combined and emulsified. Have a little taste and adjust the seasoning if needed – you might want a little more salt or lemon juice.
8. Just before you’re ready to serve, pour about two-thirds of the dressing over the vegetables and toss gently to coat everything.
9. Add the cooled, crispy pita pieces to the bowl and give it one final, gentle toss. Drizzle with the remaining dressing and serve immediately.

Tips From My Kitchen

• Keep it Crunchy: The single most important rule of Fattoush is to add the crispy pita at the very last second. If you toss it in too early, it will absorb the dressing and become soft. The goal is a delightful crunch in every bite.
• The Secret Step: I learned that for an even more flavourful dressing, let it sit for at least 10 minutes after shaking. This gives the garlic time to infuse the oil and the sumac to meld with the lemon juice, deepening the overall flavour.
• Make-Ahead Method: You can be very efficient by prepping the components ahead of time. The dressing can be made and stored in a jar in the fridge for up to a week. The vegetables can be chopped and stored in an airtight container in the fridge for a day. The pita can be toasted a day in advance and kept in an airtight container at room temperature. Then, just assemble when you’re ready to eat!
• Storage: Once dressed, this salad really doesn’t keep well. If you have leftovers, it’s best to store the undressed salad components separately in the fridge. The vegetables will keep for another day, ready for a fresh lunch, perhaps a different meal like a Crispy Chicken Caesar Wrap.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Baking tray
• Small jar with a lid (for the dressing)
• Salad servers

Delicious Variations to Try

One of the best things about a salad recipe like this is how easily you can adapt it. Here are a few variations we enjoy at home:

• Add Some Protein: To turn this into a more substantial main course, add some grilled halloumi cheese, a handful of chickpeas, or some shredded leftover roast chicken.
• A Little Bit of Heat: For those who like a spicy kick, add half a teaspoon of Aleppo pepper flakes or a finely chopped red chilli to the dressing. It adds a lovely warmth without overpowering the fresh flavours.
• Make It Cheesy: Crumble about 100g of feta cheese over the salad just before serving. Its salty, creamy texture works beautifully with the tangy dressing and crisp vegetables.

What to Serve With Fattoush Salad

This Fattoush Salad is a versatile dish that can be served as a light main or a vibrant side. It pairs wonderfully with many other dishes.

• Grilled Meats: The salad’s bright acidity cuts through the richness of grilled lamb koftas, chicken kebabs, or a juicy steak.
• Mezze Platter: Serve it as part of a larger spread with creamy hummus, smoky baba ghanoush, falafel, and warm flatbreads for a fantastic sharing meal.
• A Refreshing Drink: A glass of chilled rosé wine or a sharp, homemade lemonade complements the zesty flavours of the salad perfectly.

Frequently Asked Questions

Fattoush Salad

A vibrant and refreshing Middle Eastern salad featuring crispy homemade pita chips, fresh vegetables, and a zesty sumac-pomegranate dressing. Perfect as a light lunch or a side dish.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Middle Eastern

Calories: 425

Ingredients Method Notes

Ingredients

  

For the Crispy Pita

• 2 large khubz or pita breads about 150g total
• 2 tbsp olive oil
• 1 tsp sumac
• 1/2 tsp sea salt

For the Salad

• 1 large romaine lettuce washed and roughly chopped
• 250 g ripe tomatoes diced
• 1/2 large cucumber diced
• 150 g radishes thinly sliced
• 4 spring onions finely sliced
• 1 large handful of fresh mint leaves roughly chopped
• 1 large handful of fresh flat-leaf parsley roughly chopped

For the Sumac Dressing

• 100 ml extra virgin olive oil
• Juice of 1 large lemon about 60ml
• 1 tbsp pomegranate molasses
• 2 tsp sumac
• 1 clove garlic crushed
• 1/4 tsp black pepper

Method

 

1. Preheat your oven to 180°C (160°C fan). Tear or cut the pita bread into bite-sized pieces, roughly 2-3cm in size.
2. In a medium bowl, toss the pita pieces with 2 tablespoons of olive oil, 1 teaspoon of sumac, and sea salt until they are evenly coated. Spread them in a single layer on a baking tray.
3. Bake for 8-10 minutes, turning halfway through, until the pita is golden brown and completely crisp. Remove from the oven and set aside to cool completely. This step is crucial for maximum crunch.
4. While the pita is toasting, prepare the salad ingredients. In a large salad bowl, combine the chopped romaine lettuce, diced tomatoes, cucumber, sliced radishes, and spring onions.
5. Gently fold in the chopped fresh mint and parsley. What works best for me is to add the herbs last to keep them from bruising too much.
6. Now, let's make the dressing. In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, pomegranate molasses, 2 teaspoons of sumac, crushed garlic, salt, and pepper.
7. Seal the jar and shake it vigorously for about 30 seconds until the dressing is well combined and emulsified. Have a little taste and adjust the seasoning if needed – you might want a little more salt or lemon juice.
8. Just before you're ready to serve, pour about two-thirds of the dressing over the vegetables and toss gently to coat everything.
9. Add the cooled, crispy pita pieces to the bowl and give it one final, gentle toss. Drizzle with the remaining dressing and serve immediately.

Notes

Serve immediately after tossing to ensure the pita bread stays crispy. For a make-ahead option, store the dressing, salad components, and crispy pita separately and combine just before serving.

I really hope you give this Fattoush Salad recipe a try. It’s a dish full of life and texture, and a wonderful way to enjoy fresh, seasonal vegetables. It’s so much more than a simple side dish; it’s a meal that feels both wholesome and exciting. Let me know how you get on in the comments below – I’d love to hear if you add your own special twist!

From my kitchen to yours,
Elena