Lebanese Fattoush Salad

5 from 78 votes

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

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This Lebanese Fattoush Salad is the quintessential 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 the iconic fried pita bread – perfect for serving with chicken tawook or beef kafta.

Large bowl of Lebanese Fattoush Salad with small bowl of fried pita bread on the side

What is Fattoush?

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” 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 baked) in addition to other vegetables that are in season. For that reason, there are 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.

ingredients & SUBSTITUTIONS

There are some creative variations of the Fattoush recipe, 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.

How to make fattoush salad

Chop the ingredients

All the vegetables for the salad in bowls chopped

Make the dressing

2 image collage to show the dressing before and after mixing

Fry the bread

Two image collage to show the pita bread in a pan before and after frying

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

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.

assemble

For best results, add the fried pita bread after tossing the salad, right before serving. I also like leaving it on the side when serving to a crowd in case anyone is avoiding carbs and just wants the salad.

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

3 image collage to show the salad ingredients, then with the dressing on top, then tossed

Tips for making the recipe

  1. Use the freshest ingredients possible for the best salad, and organic if possible.
  2. Add the dressing just before serving so that the pita doesn’t get soggy.
  3. The salad is easily doubled if you are serving more people.

Frequently asked questions

Can you make the salad ahead of time?

If the salad has not been tossed, you can store it in an airtight container for up to 4 days. If it has been tossed, I would only recommend storing it for 24 hours since it will be soggy after that.  The dressing will keep well for up to 1 month in the fridge.

Can you bake the bread instead of frying it?

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.

What do you serve with fattoush salad?

This Arabic salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. It makes a great salad to serve at cook outs. Try it with:
Honey Lemon Salmon
Creamy Pesto Chicken
Vegan Creamy Tomato Pasta
Grilled Chicken Kabobs

Close up shot of the final fattoush salad with fork and spoon in the bowl for serving

This fattoush recipe is vegan, fresh and fabulous and the best part is you can make it with with any vegetables you prefer. It’s a great side salad any time of year!

More Mediterranean salads:

If you’ve tried this healthy-ish feel good Lebanese Fattoush Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Lebanese Fattoush Salad

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing
5 from 78 votes
Servings 4 servings
Course Salad
Calories 263
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

Salad

  • 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

Dressing

  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 2 garlic cloves pressed or grated
  • 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

Instructions

  • 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.
  • In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.
  • Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.
  • Add the fried pita bread to the salad immediately before serving and gently toss again.
  • Serve chilled or at room temperature.

Video

Notes

Storage: If the salad has not been tossed, you can store it in an airtight container for up to 4 days. If it has been tossed, I would only recommend storing it for 24 hours since it will be soggy after that. 
The dressing will keep well for up to 1 month in the fridge.
Sourcing and Substitutes: You can find the bulgur at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.
  • 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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 4 servings.

Nutrition

Serving: 1g, Calories: 263kcal, Carbohydrates: 16g, Protein: 3g, Fat: 21g, Saturated Fat: 2g, Sodium: 377mg, Potassium: 385mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1405IU, Vitamin C: 31.5mg, Calcium: 48mg, Iron: 1.2mg

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Large bowl of Lebanese Fattoush Salad with small bowl of fried pita bread on the side

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Comments

  1. We have just tried fattoush salad for iftar. The salad is great. I changed proportion of vegetables to my liking. We loved the dressing, it is absolutely fabulous! I guess that is thanks to sumac seasoning, that was the first time I tried to use it as a salad dressing component.

  2. This is a really lovely salad. The dressing is an absolute treat as well. Highly recommended. ⭐️

  3. Great recipe. I added shawarma chicken to the salad and replaced pita chips with farro due to health issues. The dressing was very tasty. I highly recommend it.

      1. I have been to the Middle East to visit my husbands family. This recipe is authentic and delicious as are your other recipes.

  4. Great recipe! The salad dressing recipe is perfection! My husband always complained that I never made the recipe with consistent measurements. I now make the dressing in a mason jar and triple it! I have it ready to go constantly and it helps so much!

    1. Oh that’s so perfect!! It’s such a handy recipe to have in your back pocket and make it often!! It’s my favorite dressing 🙂

  5. I had a question about the pita bread. Is it ok heat olive oil for frying to make the pita chips? Can I used corn oil?

  6. Thank you for this delicious recipe! It is exactly like the fatoush my Lebanese friend made for me in Lebanon many years ago! I have made it many times but didn’t have the pomegranate juice or sumac which really enhances the dressing. We have a wonderful Lebanese bakery here that has the best pita and ingredients. I will make this healthy, delicious salad all the time now! Do you have a good recipe for kafta? Shukran!

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