Fattoush Salad Recipe

A hand uses tongs to serve a fresh salad with lettuce, radish, tomatoes, and crispy pita pieces from a large bowl, surrounded by red plates, drinks, and small bowls of spices on a white lace tablecloth.

Fattoush Salad Recipe

A fresh and vibrant fattoush salad made with crisp vegetables, golden sumac-spiced pita, and a bright lemon dressing, ready in just 20 minutes and perfect for any meze spread or light meal.

Course Salads

Cuisine Middle Eastern

Keyword pita, salad

Prep Time 15

Cook Time 5

Total Time 20

Servings as a side salad

Calories 269kcal

Author Maria Koutsogiannis

Ingredients

For the dressing

3 tbsp fresh squeezed lemon juice
¼ cup extra-virgin olive oil
1 tsp kosher salt plus more for sprinkling on top
¼ tsp ground pepper
1 tsp sumac plus more for sprinkling on top
1 tsp liquid honey
⅛ tsp ground cinnamon

For the pita

2 small-medium pitas (pita pockets), torn into bite-sized pieces
3 tbsp extra virgin olive oil
¼ tsp kosher salt
¼ tsp sumac

For the salad

4 cups packed chopped romaine lettuce from about 2 medium heads of romaine
5 red radishes, thinly sliced
1 cup cherry tomatoes, halved
2 persian cucumbers, thinly sliced into rounds
½ cup thinly sliced red onion
⅓ cup fresh coarsely chopped mint leaves
¼ cup fresh coarsely chopped parsley

Instructions

Make the dressing: In a small bowl whisk together the dressing ingredients until well combined. Set aside.
Toast the pita: Tear the 2 pitas into bite-sized pieces and set aside. Add 2 tablespoons of olive oil to a large frying pan over medium heat. When the oil is hot, add the pieces of pita bread and toss to coat the pita evenly. Cook, stirring occasionally, until the pita is golden brown and crispy, about 5-7 minutes. When done, set aside on a paper-towel lined plate and season with ¼ teaspoon kosher salt and ¼ tsp sumac.
Assemble the salad: To a large salad bowl, add the chopped romaine lettuce, thinly sliced radishes, halved cherry tomatoes, thinly sliced cucumber, thinly sliced red onion, fresh mint leaves and fresh chopped parsley. Pour the dressing over all of the vegetables and toss to combine. Then, add the crispy pita and toss gently once more. Season the top of the salad with extra sumac if desired. Serve immediately.

Notes

Traditionally fattoush salad dressing contains pomegranate molasses. If this is easily accessible to you, feel free to add 1 tablespoon of pomegranate molasses to the dressing as well. It adds a delicious flavour!
We love to serve this salad with our Sheet Pan Kofta Recipe (15-Minute Mediterranean Dinner)

Nutrition