Lebanese Fattoush Salad
Updated Mar 15, 2026
This authentic healthy Lebanese Fattoush Salad is made with seasoned fried pita bread, fresh vegetables and tossed in a zesty sumac dressing.
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The Most Popular Lebanese Salad
This Lebanese Fattoush Salad is an iconic salad that you’ll find at all Lebanese restaurants and throughout the Middle East. It’s a fresh and bright salad made with seasonal vegetables and topped with pita bread – it’s so good for serving with chicken tawook or beef kafta.”
Happy Cooking!
– Yumna
Fattoush Ingredients
- Lettuce: You can use romaine or iceberg lettuce, and you can even throw in some spinach.
- Parsley: Chop it up finely to add a fresh brightness to the salad.
- Tomatoes: Very common in fattoush salads and usually it’s the large kinds like roma or vine tomatoes, but you can also use cherry or grape tomatoes.
- Green peppers: Other types of sweet or spicy peppers work too.
- Cucumbers: It’s a key ingredient in many Middle Eastern salads, especially fattoush. Any cucumbers work, but Persian cucumbers are most popular.
- Green onions: While you can use white, yellow or red onions, green onions have a sweeter and more mellow flavor so they don’t overpower the dressing.
- Radishes: Try throwing radishes in fattoush to add a mild spicy flavor that’s crisp and fresh.
- Dressing: You’ll need extra-virgin olive oil, lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper.
How to Make Fattoush Salad
Recipe Video Tutorial
Lebanese Fattoush Salad
Video
Ingredients
Salad
- 1 large head romaine lettuce chopped
- 1 large vine-ripe tomato diced
- 2-3 Persian cucumbers quartered
- ½ large green pepper chopped
- 5 radishes diced
- 2 green onions sliced
- ¼ cup Chopped parsley
Dressing
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 garlic cloves pressed or grated
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- ½ teaspoon dried mint
- ½ teaspoon salt
- black pepper to taste
Fried Pita Bread
- 1 large double ply pita bread cut into triangles
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
- Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
- Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
- Add the fried pita bread to the salad immediately before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use the freshest ingredients possible for the best salad. It can be hard to do that during the winter months, but selecting high quality fresh vegetables will create the best results!
- Keep the fried pita on the side when serving. You can toss it on top right at the table or allow everyone enjoying the salad to add as much as they want.
- Make the dressing in a blender or small food processor. That will really help to emulsify the dressing so that it doesn’t separate. If you’re mixing by hand, it helps to press or grate the garlic to keep it fine.
Serving Ideas
- With Chicken Dishes: Grilled Chicken Kabobs, Shish Tawook, Chicken Shawarma
- With Beef Dishes: Beef Kafta, Beef Shish Kabobs, Lebanese Kibbeh Balls
- With Vegetarian Meals: Falafel, Mujadara, Rice Bowl
FAQs
Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. You’ll also typically see green peppers, green onions and parsley. In Arabic, the word “fattoush” comes from “fatteh” which literally means “crumbs.” So this Fattoush Salad is like a hodgepodge of leftover pita bread with seasonal vegetables, with lettuce, tomatoes and cucumbers being the most common.
If you prefer to bake the pita bread, you can toss the bread, olive oil, salt and pepper in a baking dish and bake at 425° for 5-10 minutes, depending on the thickness of the pita bread you use.
Comments
Pomegranate molasses is available at Coleโs or Woolies.
Thanks for the tip!
What kind of mint do you use please? Spearmint or peppermint, or another kind?
Hi there! Spearmint is typically used for dried mint seasoning.
I want to convert your recipe to feed 90 people as a side dish with many other main & side dishes. Have you ever converted it for larger crowds? If yes, any advice?
Sorry, I haven’t before! I’ve doubled and tripled this recipe before but that’s about it!
I normally donโt write reviews, but this salad was SO good. I live in Metro Detroit, and we have a ton of great Lebanese restaurants, but this salad definitely topped them. So fresh, easy and delicious. I baked my pita chips instead of frying, and they turned out wonderful. This is one of those recipes that packs restaurant-style flavor at home. Thank you for giving me another salad at home that sets the bar for when I go out.
Wow, that is so sweet!! Thank you so much, Nick! I’m so happy you love the recipe!!
Saving this as Fattoush Salad is one of my absolute favorites.
Yay, I hope you love it!!
I have made this recipe multiple times! This salad never disappoints! Itโs so fresh and perfect for hot summer days when you donโt want to cook.
Yay! So happy to hear it! It’s my favorite!!
It looks like a great recipe. Unless I missed it, it would be awesome to have it in a โprint recipeโ format. Thank you for posting your recipe.
Hi there! I actually do have a print function. You can scroll down to the recipe card and click the printer icon (on the photo) to get the printable version of any of my recipe (in this case, it will bring you to this link: https://feelgoodfoodie.net/wprm_print/lebanese-fattoush-salad). Hope that helps!
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