Save to Pinterest The first time I made fattoush, it wasn't planned at all. I'd grabbed a bunch of vegetables at the market, and a friend texted asking what was for lunch. Standing in my kitchen with an armful of greens and herbs, I remembered my Lebanese neighbor once mentioning how she'd toss everything together with crispy bread and a squeeze of lemon. That simple idea transformed what could have been a sad salad into something electric—crunchy, bright, alive. Now whenever I make it, I'm transported back to that sunny afternoon and how something so humble became something I crave constantly.
I served this at a potluck last spring, and I watched someone take their first bite and literally close their eyes. They asked what it was, and when I said 'salad,' they laughed like I'd fooled them. That moment taught me that fattoush isn't what people expect when you say salad—it's herbaceous and bold and nothing like the iceberg and ranch routine most of us grew up with.
Ingredients
- Mixed greens (romaine, arugula, or purslane): Use whatever looks freshest, but arugula adds a peppery bite that brings the whole salad into focus.
- Tomatoes and cucumber: Dice them roughly the same size so every bite feels balanced and intentional.
- Radishes: These are the secret weapon—they add a sharp, crisp snap that keeps the salad interesting.
- Red onion: Thin slices give you bite without overwhelming, and they soften slightly as they sit.
- Fresh parsley and mint: Don't skip these or use dried herbs; the freshness is the whole point.
- Pita bread: Buy it the same day you're making this—older pita won't crisp up the same way.
- Extra-virgin olive oil: This matters more than you'd think; cheap oil turns the dressing flat.
- Sumac: If you can't find it, lemon zest mixed with a tiny pinch of salt mimics the tanginess, but sumac is worth seeking out.
Instructions
- Crisp your chips first:
- Preheat your oven to 375°F and cut pita into bite-sized pieces. Toss them with olive oil and sea salt, then spread them out on a baking sheet—don't crowd them or they'll steam instead of crisp. Bake for 8–10 minutes until they're golden and make that satisfying crunch sound when you break one.
- Prepare your vegetables:
- While the chips toast, chop your greens, tomatoes, cucumber, radishes, and onion. A helpful trick: keep them in separate piles on your cutting board until you're ready to combine them, so nothing gets bruised or wilted.
- Build your salad bowl:
- Toss all your greens and vegetables together in a large bowl—this is the foundation, and it should look generous and full.
- Make your dressing:
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, sumac, minced garlic, salt, and pepper. The sumac will give it a beautiful dusty color and that tart, almost fruity taste that makes fattoush taste like nothing else.
- Bring it together:
- Just before serving—and this is important—add the crispy pita chips and pour the dressing over everything. Toss gently so the chips don't shatter into dust, then taste and adjust for salt and lemon juice if needed. Serve right away so every bite has that crunch.
Save to Pinterest There's something about this salad that turns a regular lunch into a moment. Maybe it's the smell of toasted pita mixed with fresh herbs, or the way the colors look on the plate, but it never feels like you're just eating your vegetables. It feels intentional and joyful.
The Story Behind Sumac
Sumac is one of those spices that changes everything once you discover it. It's the magenta-red powder that adds a lemony tartness without any bitterness, and it's been used in Middle Eastern cooking for centuries. I resisted buying it for years thinking I could just use more lemon, but that misses the point entirely—sumac gives you a subtle depth that lemon alone can't touch. Once you have a jar, you'll find yourself reaching for it on roasted vegetables, grilled fish, and yogurt because it's just that good.
Customizing Your Fattoush
The beauty of fattoush is that it invites improvisation. I've made it with shredded cabbage when I ran out of lettuce, added diced bell pepper for sweetness, or thrown in green onions for a little extra sharpness. The structure stays the same—fresh vegetables, crunchy chips, tangy dressing—but the details are up to you. Some people love adding chickpeas for protein, others drizzle in a bit of pomegranate molasses for a deeper flavor.
Serving and Pairing
Fattoush works beautifully as the main event or as part of a larger spread. I often make it alongside grilled chicken or lamb, but it's equally happy standing alone as a vegetarian lunch. It pairs perfectly with warm flatbread, creamy hummus, and maybe a cold drink because something about this salad makes you thirsty in the best way.
- Make the chips ahead of time and store them in an airtight container so they stay crispy for a day or two.
- If you're serving a crowd, prep the vegetables and dressing separately and let people assemble their own bowls so the chips stay crunchy.
- Fattoush is best eaten the same day you make it, but the individual components will keep in the fridge for a few days if you need to prep ahead.
Save to Pinterest This salad has become my go-to when I want something that feels both nourishing and exciting. It's the kind of dish that reminds you why simple food, made with intention and good ingredients, is always enough.
Ask About This Recipe
- → What gives Fattoush its distinctive tangy flavor?
The tangy flavor comes from a dressing combining lemon juice, red wine vinegar, and ground sumac, which adds a unique citrusy spice.
- → How are the pita chips prepared to stay crunchy?
Pita bread pieces are tossed with olive oil and sea salt, then baked at 375°F until golden and crisp, ensuring a crunchy texture.
- → Can I substitute the herbs in this salad?
Yes, fresh parsley and mint provide distinctive freshness, but you can adjust with other herbs like cilantro or basil based on preference.
- → Is this dish suitable for vegan diets?
Absolutely, all ingredients including greens, vegetables, herbs, and the olive oil-based dressing are plant-based with no animal products.
- → How should I store leftovers to keep freshness?
Keep the salad and pita chips separate; store greens and dressing in airtight containers in the fridge and add chips just before serving to maintain crispness.
- → What variations can enhance this salad's flavor?
Adding diced bell pepper or green onions adds extra crunch and flavor; rubbing garlic on pita before baking intensifies aroma.