Lebanese Fattoush Salad

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This authentic Lebanese Fattoush Salad is basically a Mediterranean fried bread salad. It's made with fried pita, lettuce, tomatoes and cucumbers, then tossed in a zesty sumac Mediterranean dressing. This salad recipe is one of my favorites that my mom makes all the time - it's vegan, flavor-packed and easy to make!

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Lebanese Fattoush Salad

This Lebanese Fattoush Salad is the quintessential salad that you’ll find at all Lebanese restaurants and it’s the quintessential salad that I grew up eating. Anytime my family is serving Lebanese food for dinner, we always include fattoush or tabbouleh as an appetizer, along with hummus!

Single serving bowl of Lebanese Fattoush Salad on a marble background. Salad includes lettuce, tomatoes, parsley, cucumbers, green peppers, radishes, green onions and fried pita bread. Fried pita bread on the marble background.

What is Fattoush

Fattoush is basically a Mediterranean fried bread salad that typically includes lettuce, tomatoes, cucumbers, radishes and fried pieces of pita bread. My family also likes to add green peppers, green onions and parsley.

So, in Arabic, the word “fattoush” is derived from “fatteh” which literally means “crumbs.” As you can imagine, this Fattoush Salad is basically a hodgepodge of pita bread that’s been seasoned then fried (or toasted) in addition to other vegetables that are in season. For that reason, there’s no rules when it comes to the vegetables you use in Fattoush! It’s a great base recipe that you can build upon and dress up how you’d like.

There are some creative variations of the Lebanese Fattoush Salad, but to me what makes it come together is good pita bread and drenching it in the zesty dressing made with extra virgin olive oil, fresh lemon juice, sumac and pomegranate molasses. I actually make a big batch of the dressing and just drizzle it on any salad I make or even use it as a marinade for chicken kabobs.

All the ingredients for a traditional Lebanese Fattoush Salad including lettuce, parsley, fried pita bread, tomatoes, green peppers, radishes, green onions and cucumbers.

How to Prepare the Pita Bread

Since this fattoush salad is essentially fried bread salad, I think this is the most important part of the recipe. So pay close attention…

Start by cutting up thin Arabic pita bread into triangles. It’s best to use fresh bread and not store-bought pita bread.

Pita bread cut up into triangles on a large skillet ready to get fried.

In a large pan, heat up high quality extra virgin olive oil, then add the cut up pita, kosher salt, freshly ground black pepper and give the pan a good toss. It’s very plainly seasoned, but the olive oil and light frying on the stovetop is what gives it that ummphh factor! I can just eat this pita alone all day.

Pita bread cut up into triangles on a large skillet with salt, pepper and olive oil - fried and golden. Wooden spatula on the frying pan mixing the pita around.

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.

For best results, add the fried pita bread after tossing the salad, right before serving.

Fried pita on a round plate set on a marble background next to a bowl of chopped parsley - the ingredients for a Fattoush Salad.

When you’re ready to serve the salad, give it all a toss, add the pita bread on top and enjoy.

It’s vegan, fresh and fabulous and one of my favorite salads of all time…duh!

Large bowl of Lebanese Fattoush Salad on a marble background. Salad includes lettuce, tomatoes, parsley, cucumbers, green peppers, radishes, green onions and fried pita bread.

I hope you love this healthy-ish feelgood Lebanese Fattoush Salad, the way my family prepares it. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.



  • 1 large double ply pita bread, cut into triangles
  • 3 tablespoon olive oil
  • Kosher salt, to taste
  • Freshly cracked pepper, to taste
  • 1 large head of romaine lettuce, chopped
  • 1 large vine-ripe tomato, diced
  • 2-3 Persian cucumbers, quartered
  • 1/2 a large green pepper, chopped
  • 5 radishes, diced
  • 2 green onions/scallions, chopped
  • 1/4 cup fresh chopped parsley


  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon sumac (substitute grated lemon zest)
  • 1 teaspoon pomegranate molasses (substitute balsamic glaze)
  • 1/2 teaspoon mint, fresh or dried
  • 1/2 teaspoon kosher salt
  • Fresh cracked black pepper, to taste


  1. In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers. Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.
  2. In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, kosher salt and fresh cracked black pepper. Whisk together until the dressing is emulsified and well blended.
  3. Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
  4. Add the fried pita bread to the salad immediately before serving and gently toss again.
  5. Serve chilled or at room temperature.


  • Substitutes
    • Sumac can be found at specialty retailers in the spice section. If you can’t find it, substitute lemon zest for the closest taste.
    • Pomegranate molasses can be tricky to find. I buy mine at a Middle Eastern Grocery store but it’s also available on Amazon. You can also make your own by reducing down pomegranate juice (with our without sugar). You can leave it out of the recipe or substitute balsamic glaze.
  • Storage: The dressing will keep well for up to 1 month in the fridge. Once tossed though, the salad should be eaten within a few hours for best result
  • Updated Post: This post has been updated on May 30, 2018 to include newer photos, and more user-friendly instructions.


  • Reply
    June 1, 2018 at 2:44 pm

    Made this a few nights ago for my husband and he raved that it was better than the restaurants and that it was a total keeper and i couldn’t agree more!! Thank you for this delicious recipe!

    • Reply
      Yumna Jawad
      June 1, 2018 at 7:47 pm

      Thank you so much Muna! I love to hear that…you made my day! 🙂

  • Reply
    Kasi Bonnick
    June 1, 2018 at 5:05 am

    It is really a great and helpful piece of info. I’m glad that you shared this helpful info with us. Please keep us informed like this. Thank you for sharing.

    • Reply
      Yumna Jawad
      June 1, 2018 at 11:21 am

      So glad to hear that! Thanks so much for your feedback! I’ll continue to share 🙂

  • Reply
    January 19, 2018 at 8:35 pm

    Never been the biggest fan of fattoush but, bro, this restored my faith in fattoush! Good one @feelgoodfoodie!

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