Authentic Lebanese Fattoush Salad

This Lebanese fattoush salad is fresh, crunchy, and packed with romaine lettuce, cucumbers, tomatoes, radishes, red onion, mint, parsley, and crispy toasted pita. Everything is tossed in a bright lemon dressing made with extra virgin olive oil, pomegranate molasses, garlic, and sumac.

Serve this fattoush with my Chicken Kabobs in Oven for an easy dinner. Add Creamy Hummus and warm pita for a mezze-style spread, pour a cold Cucumber Lemonade, or pair it with my Authentic Greek Salad when you want a table full of fresh Mediterranean-style sides.

This salad is all about contrast.

The romaine, cucumber, radishes, and onion are fresh and crisp.

Tomatoes add juicy sweetness.

Mint and parsley bring plenty of fresh herb flavor.

Then crispy pita pieces soak up just enough of the tangy lemon-pomegranate dressing while still keeping some crunch.

It comes together quickly and works as a side dish, light lunch, or part of a larger Middle Eastern-style meal.

What You Need

How to Make Lebanese Fattoush Salad

• Cut the pita bread or Lebanese bread into bite-size pieces.
• Toss the bread pieces with olive oil and salt.
• Toast or bake until golden and crisp, then set aside.
• In a small jar or bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, and salt.
• Shake or whisk until the dressing is well combined.
• Add the romaine lettuce, cucumbers, tomatoes, red onion, radishes, mint, and parsley to a large bowl.
• Pour the dressing over the salad and toss gently.
• Add the crispy pita bread just before serving.

• Toss lightly again and serve immediately.

What Is Fattoush

Fattoush is a Levantine bread salad built around fresh vegetables, herbs, and pieces of toasted or fried flatbread.

The crispy pita is one of the ingredients that makes fattoush different from an ordinary chopped salad.

Sumac and pomegranate molasses also give the dressing its distinctive tart, fruity flavor.

Saveur similarly describes fattoush as a Levantine bread salad and pairs crisp pita with herbs, radishes, lemon, and sumac.

Why Pomegranate Molasses Works So Well

Pomegranate molasses is much more concentrated than pomegranate juice.

A couple of teaspoons are enough to give the vinaigrette a noticeably sweet-tart, fruity flavor.

It works especially well here because the salad already contains sharp onion, peppery radishes, fresh herbs, and tart sumac.

If you don’t have pomegranate molasses, you can make the salad without it, but the flavor will be noticeably different.

How to Make Crispy Pita for Fattoush

The pita should be crisp enough to behave almost like a crouton.

Cut it into small pieces.

Coat lightly with olive oil and salt.

Bake at 375°F (190°C) for 6–8 minutes.

Let the pieces cool before adding them to the salad.

Cooling matters because hot pita can create steam and soften faster when tossed with the vegetables.

How to Keep Fattoush From Getting Soggy

There are three important rules.

Dry the vegetables thoroughly. Extra water dilutes the dressing.

Dress the vegetables shortly before serving. Salt and acidity pull moisture from vegetables over time.

Add the pita last. This is the most important step.

The pita should touch the dressing only shortly before the salad reaches the table.

Why Sumac Is Used in Fattoush

Sumac is a deep red Middle Eastern spice with a tart, citrus-like flavor.

It works particularly well in dishes that contain tomato, cucumber, onion, herbs, and olive oil.

In fattoush, it reinforces the acidity from the fresh lemon without adding extra liquid.

Sprinkle a tiny extra pinch over the finished salad if you want the sumac flavor to stand out more.

Pita Bread for Fattoush: Toasted or Fried

Both methods can work.

Frying creates a richer, very crisp pita.

Baking is easier, uses less oil, and still produces plenty of crunch.

For an everyday salad, I prefer baking the pita with olive oil and salt.

The most important thing is simply to make sure it is crisp before it goes into the bowl.

What to Serve With Fattoush Salad

Fattoush works especially well with:

• Chicken kabobs
• Grilled chicken
• Shawarma
• Kofta
• Hummus
• Falafel
• Grilled fish
• Rice
• Couscous
• Roasted potatoes
• Warm pita
• Baba ganoush

It can also be served on its own as a light lunch.

FAQs

More Recipes You Will Like :

• Lebanese Skillet Pizza (Lahmacun-Style) – Easy Stovetop Recipe
• Charcoal Chicken Shop Chicken Skewers
• Creamy Cucumber Salad with Greek Yogurt
• Authentic Greek Salad
• Avocado Cucumber Salad with Lemon and Herbs

Authentic Lebanese Fattoush Salad

Fresh Lebanese fattoush salad with crisp romaine, cucumber, tomatoes, radishes, mint, parsley, crunchy toasted pita, and a tangy pomegranate molasses and sumac dressing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

rest time 0 minutes mins

Total Time 28 minutes mins

Servings: 4

Course: Salad, Side Dish

Cuisine: Middle Eastern

Calories: 235

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

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• Crispy Pita Bread Croutons
• 2 pita breads or 1 Lebanese bread
• 2 tbsp olive oil
• 1/4 tsp cooking salt or kosher salt
• Salad
• 5 cups cos or romaine lettuce cut into large bite-size pieces
• 2 Lebanese cucumbers thinly sliced into 1/8-inch rounds (3 mm)
• 1 cup cherry tomatoes halved, about 7 oz (200 g), or 1 1/2 regular tomatoes cut into large chunks
• 1/2 small red onion thinly sliced
• 5 red radishes finely sliced
• 1/2 cup mint leaves lightly packed, large leaves torn in half
• 1 tbsp roughly chopped parsley
• Dressing
• 1/4 cup extra virgin olive oil 60 ml
• 2 tbsp lemon juice 30 ml
• 2 tsp pomegranate molasses
• 1 medium garlic clove finely grated or crushed
• 1 tsp sumac optional but recommended
• 1/2 tsp cooking salt or kosher salt

Equipment

• Cutting board
• Sharp knife
• Large mixing bowl
• Small jar or bowl
• Whisk
• Baking sheet
• Measuring spoons
• Measuring cups

Method

 

1. Cut the pita bread or Lebanese bread into bite-size pieces.
2. Toss the bread with olive oil and salt.
3. Spread on a baking sheet and bake at 375°F (190°C) for 6–8 minutes, or until golden and crisp. Let cool.
4. Add the romaine lettuce, cucumbers, tomatoes, red onion, radishes, mint, and parsley to a large mixing bowl.
5. In a small jar or bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, and salt.
6. Shake or whisk until the dressing is well mixed.
7. Pour the dressing over the salad and toss gently.
8. Add the crispy pita bread just before serving.
9. Toss lightly and serve immediately.

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 440mgPotassium: 540mgFiber: 5gSugar: 7gVitamin A: 5200IUVitamin C: 34mgCalcium: 95mgIron: 2.2mg

Video

Notes

• Add the crispy pita bread right before serving so it does not get soggy.
• Use fresh lemon juice for the brightest flavor.
• Sumac is optional, but it gives the salad a classic Middle Eastern taste.
• Adjust the pomegranate molasses to taste if you prefer a sweeter or tangier dressing.
• Store dressing, vegetables, and pita separately if making ahead.

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Estimated reading time: 6 minutes