Fattoush Salad Recipe (Mediterranean Middle Eastern Style)
Fattoush is a bright, tangy, and refreshing Middle Eastern salad made with crisp vegetables, fresh herbs, and pieces of toasted or fried pita bread. It’s known for its zesty sumac-laced dressing that brings all the flavors together. Popular across Lebanon, Syria, Palestine, and Jordan, this salad is a staple of Levantine cuisine and is a perfect side or light meal—especially in warm weather.
Time:
Prep Time: 20 minutes
Cook Time (for pita): 10 minutes
Total Time: 30 minutes
Ingredients:
For the Salad:
2 pieces of pita bread, cut into small squares or triangles
2 tablespoons olive oil (for toasting/frying the pita)
1 large cucumber, diced
3-4 radishes, thinly sliced
1 large tomato, diced
1 small red bell pepper, diced
4-5 romaine lettuce leaves, chopped
2 green onions, chopped
½ red onion, thinly sliced (optional)
¼ cup fresh parsley, chopped
2 tablespoons fresh mint leaves, chopped (or 1 tsp dried mint)
For the Dressing:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice (or to taste)
1 tablespoon red wine vinegar or pomegranate molasses
1 teaspoon sumac
1 small garlic clove, minced
Salt and black pepper to taste
Instructions:
Prepare the Pita Chips:
Option 1 (Baked): Preheat the oven to 375°F (190°C). Toss pita pieces with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 8–10 minutes, or until golden and crispy.
Option 2 (Fried): Heat a few tablespoons of oil in a pan over medium heat. Fry the pita pieces until crispy and golden. Drain on paper towels.
Chop the Vegetables:
Dice the cucumber, tomato, and bell pepper.
Slice the radishes and onions.
Chop the lettuce, green onions, parsley, and mint.
Add all chopped vegetables and herbs to a large salad bowl.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar or pomegranate molasses, sumac, minced garlic, salt, and pepper until emulsified.
Assemble the Salad:
Pour the dressing over the chopped vegetables and toss to combine.
Add the crispy pita chips just before serving to maintain their crunch.
Serving Suggestions:
Serve immediately as a side dish with grilled meats, falafel, or hummus.
For a hearty meal, add grilled chicken or chickpeas on top.
Tips
Use Stale or Day-Old Pita:
Slightly stale pita works best for crisping. It holds up better and toasts evenly.
Don’t Add Pita Too Early:
Always mix in the pita just before serving to prevent it from getting soggy.
Chop Vegetables Evenly:
Cut veggies into similar bite-sized pieces for even distribution and a better eating experience.
Fresh Herbs Matter:
Use fresh parsley and mint if possible for a brighter flavor. Dried mint can work in a pinch, but fresh adds vibrancy.
Adjust Dressing to Taste:
Some like it more lemony, others more tangy from vinegar or pomegranate molasses. Taste and adjust as needed.
Chill Before Serving (Optional):
For a more refreshing salad, refrigerate for 15–20 minutes after mixing the veggies and dressing (without the pita).
Variations
Add Protein:
Grilled Chicken or Shrimp: Makes it a full meal.
Chickpeas or Lentils: Great for a vegetarian/vegan protein boost.
Change Up the Greens:
Substitute kale, arugula, or baby spinach for romaine.
Use a mix for texture and nutrition.
Try Different Vegetables:
Add avocado, carrots, or cherry tomatoes.
Swap bell pepper colors for sweetness or variety.
Flavor Variations in the Dressing:
Add a pinch of cumin or Aleppo pepper for warmth.
Use pomegranate molasses for a sweet-sour depth.
Add a dollop of yogurt to the dressing for creaminess.
Make it Gluten-Free:
Use gluten-free pita or substitute with toasted gluten-free flatbread or even roasted chickpeas for crunch.
Use Air Fryer for the Pita:
Toss pita pieces with a little olive oil and air-fry at 375°F (190°C) for 3–5 minutes until crispy.
Frequently Asked Questions (Q&A)
Q: What is sumac, and can I skip it?
A: Sumac is a tangy, lemony spice made from dried berries. It’s a key ingredient in Fattoush and gives it its signature flavor. If you don’t have it, you can substitute with a bit of extra lemon juice or vinegar—but it won’t have quite the same depth.
Q: Can I make Fattoush salad ahead of time?
A: Yes—chop all veggies and prepare the dressing in advance. Keep them separate in the fridge and toss together with pita chips just before serving to keep everything crisp.
Q: Is Fattoush salad vegan?
A: Yes! As written, it’s naturally vegan. Just be sure to use vegan pita bread (most are) and avoid adding any animal-based proteins or dairy unless desired.
Q: Can I use bottled dressing?
A: You could, but the homemade lemon-sumac dressing is what makes this salad special. It’s quick to make and worth it.
Q: What’s the difference between Fattoush and Tabbouleh?
A: Fattoush uses larger chunks of vegetables and crispy pita, while tabbouleh is parsley-heavy with finely chopped ingredients and bulgur wheat.
Nutrition Information (Approximate Per Serving)
(Based on 4 servings with baked pita and basic dressing)
Calories: 220
Protein: 4g
Fat: 12g
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g
Sodium: 320mg
Cholesterol: 0mg
Note: Values may vary depending on exact ingredients, added proteins, and preparation method.
Conclusion
Fattoush is more than just a salad—it’s a celebration of fresh produce, bold flavors, and Middle Eastern tradition. It’s light yet satisfying, tangy, crunchy, and endlessly customizable. Whether you’re serving it as a starter, a side, or a main with added protein, this salad brings brightness to any table.
Try it once, and it may become a staple in your kitchen!