Fattoush is a vibrant and refreshing Middle Eastern salad that perfectly balances crisp textures and tangy flavors. Made with fresh vegetables, fragrant herbs, and crunchy pita chips, this salad is both hearty and wholesome. The secret to its irresistible taste lies in the zesty dressing, featuring lemon juice, olive oil, pomegranate molasses, and sumac, which adds a delightful citrusy and slightly sweet depth. Popular across the Levantine region, Fattoush is a staple at family gatherings and an essential part of mezze spreads. Whether enjoyed as a light meal or a side dish, this salad brings a burst of color and flavor to any table.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for crispy pita)
- Cooling Time: None
- Cuisine: Middle Eastern
- Flavor Profile: Tangy, savory, slightly sweet, and refreshing
- Texture: Crisp, crunchy, and juicy
What is Fattoush?
Fattoush is a popular Middle Eastern salad made with a mix of fresh, chopped vegetables and crispy pieces of pita bread. It is known for its bright, tangy flavor, thanks to a dressing that typically includes lemon juice, olive oil, garlic, and sumac. The salad often features ingredients like romaine lettuce, cucumbers, tomatoes, radishes, onions, and fresh herbs like parsley and mint.
The crispy pita, which is either deep-fried, baked, or air-fried, adds a crunchy texture that contrasts with the juicy vegetables. Pomegranate molasses is sometimes added for a hint of sweetness and depth of flavor. Fattoush is a staple in Levantine cuisine (Lebanon, Syria, Jordan, and Palestine) and is often enjoyed as a refreshing side dish or light meal.
Ingredients
- Romaine Lettuce: Fresh and crisp, providing a sturdy base for the salad.
- Cucumbers: Cool and refreshing, adding a juicy crunch.
- Tomato: Ripe and juicy, bringing a burst of sweetness and acidity.
- Sweet Pepper: Adds a mild sweetness and a vibrant pop of color.
- Radishes: Slightly peppery and crunchy, enhancing the texture.
- Red Cabbage: Shredded for a bold color and a satisfying crunch.
- Red Onion: Thinly sliced for a sharp, slightly sweet bite.
- Parsley: Fresh and fragrant, infusing the salad with a bright herbal note.
- Mint Leaves: Adds a refreshing and aromatic touch.
- Pomegranate Seeds: Juicy and tart, offering bursts of sweetness.
- String Cheese (Optional): Creamy and mild, balancing the tangy flavors.
- Crunchy Pita Bread: Deep-fried, baked, or air-fried for a crispy, toasty texture.
Dressing
- Lemon Juice: Provides a zesty, citrusy brightness.
- Olive Oil: Smooth and rich, bringing everything together.
- Pomegranate Molasses: Deep, tangy-sweet flavor for complexity.
- Garlic: Minced for a bold, aromatic kick.
- Salt: Enhances all the flavors.
- Dried Mint: Infuses a subtle earthiness and freshness.
- Sumac: Adds a tart, lemony depth.
- Oregano or Thyme (Arabic Zaatar): Brings warm, herbal notes for an authentic touch.
How to Make Fattoush
1. Wash and dry all the vegetables.
2 . Cut the lettuce, tomato, cucumber, and sweet pepper into small or medium-sized pieces, depending on your preference.
3 . Thinly slice the onion and radishes, then finely shred the red cabbage.
4 . Chop the parsley and mint, then add all the veggies to a bowl and set aside.
5 . Prepare the dressing by mixing the lemon juice, olive oil, pomegranate molasses, salt, dried mint, sumac, oregano (or thyme), and minced garlic. Set it aside.
6. Cut the pita bread into small cubes or thin slices, then deep-fry, bake, or air-fry until crispy.
7 . Pour the dressing over the vegetables and mix well. Add the crunchy bread and drizzle with extra pomegranate molasses.
8. Garnish with string cheese and pomegranate seeds.
Enjoy your fresh and flavorful salad!
Tips & Tricks for Perfect Fattoush
- Use Fresh, Crisp Vegetables: Fattoush is all about texture and freshness. Choose firm cucumbers, juicy tomatoes, and crisp lettuce for the best results.
- Crispy Pita is Key: The pita should be well-toasted or fried until golden and crunchy. To keep it from getting soggy, add it just before serving.
- Balance the Dressing: The signature tangy dressing is what makes Fattoush unique. Adjust the lemon juice, pomegranate molasses, and sumac to get the perfect balance of acidity and sweetness.
- Massage the Onions: If raw onions are too strong, soak them in cold water for a few minutes to mellow their sharpness.
- Let the Flavors Marinate: Toss the salad with the dressing and let it sit for a few minutes before adding the pita. This allows the flavors to meld beautifully.
- Customize Your Additions: Add grilled halloumi, chickpeas, or feta for a more filling salad. Some people also love a sprinkle of roasted nuts for extra crunch.
- Serve Immediately: To enjoy the best texture, serve Fattoush fresh. The longer it sits, the softer the pita gets.
- You can adjust the measurements of the dressing and veggies to your preference.
Fattoush Variations
- Protein-Packed Fattoush: Add grilled chicken, shrimp, or chickpeas to make the salad more filling and protein-rich.
- Cheesy Fattoush: Top with crumbled feta, grilled halloumi, or shredded mozzarella for a creamy contrast to the crispy pita.
- Spicy Fattoush: Add a pinch of chili flakes, sliced jalapeños, or a drizzle of spicy harissa for extra heat.
- Fruit-Infused Fattoush: Incorporate fresh fruits like diced apples, oranges, or strawberries for a hint of sweetness.
- Nutty Fattoush: Sprinkle roasted almonds, walnuts, or pine nuts for added crunch and depth of flavor.
- Grain-Boosted Fattoush: Mix in quinoa, bulgur, or cooked lentils to create a heartier version of the salad.
- Dairy-Free & Vegan Fattoush: Simply omit the cheese and ensure the pita is baked or air-fried for a fully plant-based version.
How to Store Fattoush
- Separate the Components: For the best texture, store the salad and dressing separately. Keep the crispy pita in an airtight container to prevent it from getting soggy.
- Refrigerate the Salad: Place the chopped vegetables and herbs in an airtight container and refrigerate for up to 1 day. While Fattoush is best enjoyed fresh, storing the veggies separately helps retain some crispness.
- Store the Dressing: Keep the dressing in a sealed jar or container in the refrigerator for up to 3 days. Shake or stir well before using.
- Keep Pita Crunchy: Store fried or baked pita chips in an airtight container at room temperature for up to 3 days. Add them to the salad just before serving.
- Avoid Freezing: Fattoush does not freeze well, as the vegetables lose their crispness and the pita becomes soggy.
Frequently Asked Questions
Yes! Simply omit the cheese and ensure that the pita bread is baked or air-fried without any dairy. The salad is naturally vegan-friendly when made this way.
For a spicy kick, add some chili flakes, sliced jalapeños, or a drizzle of hot sauce. You can also add a bit of harissa to the dressing for a more intense heat.
If you don’t have pomegranate molasses, you can substitute it with a mix of balsamic vinegar and a little honey or maple syrup for a similar sweet and tangy effect.
Other Recipes to Try
Fattoush
Ingredients
- 8 large romaine lettuce leaves
- 2 small cucumbers
- 1 large tomato
- 1 large sweet pepper
- 3 large radishes
- 1 cup shredded red cabbage
- 1 small red onion
- ¼ cup chopped parsley
- 8 fresh mint leaves
- Pomegranate seeds
- String cheese (optional, but it tastes really good with it)
- Crunchy pita bread (deep-fried, baked, or air-fried)
For the dressing:
- 1 large lemon juiced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 clove garlic minced
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon dried mint
- 1 teaspoon sumac
- ½ teaspoon oregano or thyme (Arabic zaatar)
Instructions
- Wash and dry all the vegetables.
- Cut the lettuce, tomato, cucumber, and sweet pepper into small or medium-sized pieces, depending on your preference.
- Thinly slice the onion and radishes, then finely shred the red cabbage.
- Chop the parsley and mint, then add all the veggies to a bowl and set aside.
- Prepare the dressing by mixing the lemon juice, olive oil, pomegranate molasses, salt, dried mint,sumac, oregano (or thyme), and minced garlic. Set it aside.
- Cut the pita bread into small cubes or thin slices, then deep-fry, bake, or air-fry until crispy.
- Pour the dressing over the vegetables and mix well. Add the crunchy bread and drizzle with extra pomegranate molasses.
- Garnish with string cheese and pomegranate seeds.
- Enjoy your fresh and flavorful salad!
Video
Notes
- Use Fresh, Crisp Vegetables: Fattoush is all about texture and freshness. Choose firm cucumbers, juicy tomatoes, and crisp lettuce for the best results.
- Crispy Pita is Key: The pita should be well-toasted or fried until golden and crunchy. To keep it from getting soggy, add it just before serving.
- Balance the Dressing: The signature tangy dressing is what makes Fattoush unique. Adjust the lemon juice, pomegranate molasses, and sumac to get the perfect balance of acidity and sweetness.
- Massage the Onions: If raw onions are too strong, soak them in cold water for a few minutes to mellow their sharpness.
- Let the Flavors Marinate: Toss the salad with the dressing and let it sit for a few minutes before adding the pita. This allows the flavors to meld beautifully.
- Customize Your Additions: Add grilled halloumi, chickpeas, or feta for a more filling salad. Some people also love a sprinkle of roasted nuts for extra crunch.
- Serve Immediately: To enjoy the best texture, serve Fattoush fresh. The longer it sits, the softer the pita gets.
- You can adjust the measurements of the dressing and veggies to your preference.
The best salad at any time with Any meal. It’s delicious nutritious and easy to make.
❤️❤️