Fattoush Salad is a vibrant Middle Eastern dish that bursts with fresh flavors and satisfying textures. Crisp romaine lettuce, juicy tomatoes, and crunchy cucumbers mingle with toasted pita chips for a delightful contrast. Bright herbs like mint and parsley add a refreshing zing, while a tangy sumac dressing ties it all together. This salad is not only a feast for the eyes but also a wholesome, nutrient-packed meal that’s ready in just 45 minutes.
What makes Fattoush truly special is its perfect balance of crunchy, creamy, and zesty elements. The toasted pita adds a hearty bite, while the creamy dressing complements the crisp veggies. With just 30 minutes of prep and 15 minutes of cooking, it’s an easy yet impressive dish that’s perfect for any occasion. Whether as a light lunch or a side dish, this salad will leave your taste buds dancing.
Fresh & Flavorful Fattoush Salad Ingredients
- For the Salad:
- 2 pita breads, torn into 1-inch pieces (stale pita works best)
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
- 1 small head romaine lettuce, chopped
- 2 Persian cucumbers, thinly sliced (or substitute with 1 English cucumber)
- 1 cup cherry tomatoes, halved
- 4 red radishes, thinly sliced
- ⅓ cup thinly sliced red onion
- ½ cup fresh mint leaves
- ⅓ cup chopped fresh parsley
- For the Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses (substitute with balsamic glaze if unavailable)
- 1 teaspoon honey
- 1 teaspoon ground sumac, plus more for sprinkling
- 1 garlic clove, grated
- ½ teaspoon sea salt
Step-by-Step Fattoush Salad Instructions
- Preheat the oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Toast the pita: Place torn pita pieces on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly. Bake for 13 to 20 minutes, tossing halfway through, until golden and crisp.
- Make the dressing: In a medium bowl, whisk together olive oil, lemon juice, pomegranate molasses, honey, sumac, grated garlic, and salt until well combined.
- Assemble the salad: In a large bowl, combine romaine lettuce, cucumbers, cherry tomatoes, radishes, red onion, half the toasted pita, and half the mint and parsley.
- Dress and toss: Pour half the dressing over the salad and toss to coat. Taste and season as needed, adding more dressing if desired.
- Finish and serve: Top with the remaining pita, mint, and parsley. Sprinkle with extra sumac and serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
Fattoush Salad is a versatile dish that pairs beautifully with grilled meats like chicken or lamb. For a vegetarian option, serve it alongside hummus and warm pita bread. It also makes a refreshing side for Mediterranean-inspired meals like falafel or shawarma. Pro tip: Add a dollop of labneh or tzatziki on the side for extra creaminess!
Make It Your Own: Recipe Variations
Customize your Fattoush Salad to suit your taste! Swap romaine for mixed greens or arugula for a peppery twist. Add crumbled feta or grilled halloumi for a cheesy kick. If pomegranate molasses is hard to find, substitute with balsamic glaze or a splash of pomegranate juice. Experiment with seasonal veggies like bell peppers or zucchini for a fresh take!
Time-Saving Tips for Busy Cooks
To save time, prep the veggies and dressing a day ahead and store them separately in the fridge. Use store-bought pita chips instead of toasting your own for a quick shortcut. Bonus tip: Double the batch of toasted pita pieces—they make a great snack or salad topper for later!
Storage and Reheating Tips
Fattoush Salad is best enjoyed fresh, but you can store leftovers in an airtight container for up to a day. Keep the toasted pita separate to maintain its crunch. Note: The salad may become slightly watery due to the dressing, so give it a quick toss before serving. Avoid reheating—this salad is meant to be served cold!
Essential Equipment Guidance
For this recipe, you’ll need a baking sheet and parchment paper for toasting the pita. A sharp chef’s knife and cutting board are essential for prepping the veggies. A whisk or small jar with a lid works perfectly for mixing the dressing. Pro tip: Use a microplane grater for finely grating the garlic—it blends seamlessly into the dressing!
Fattoush Salad
Ingredients
- 2 pita breads, torn into 1-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
- 1 small head romaine lettuce, chopped
- 2 Persian cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 red radishes, thinly sliced
- ⅓ cup thinly sliced red onion
- ½ cup fresh mint leaves
- ⅓ cup chopped fresh parsley
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon honey
- 1 teaspoon ground sumac, plus more for sprinkling
- 1 garlic clove, grated
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.
- Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.
- Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.