Mediterranean Middle Eastern Fattoush Salad

Fattoush Salad Recipe (Mediterranean Middle Eastern Style)

Fattoush is a bright, tangy, and refreshing Middle Eastern salad made with crisp vegetables, fresh herbs, and pieces of toasted or fried pita bread. It’s known for its zesty sumac-laced dressing that brings all the flavors together. Popular across Lebanon, Syria, Palestine, and Jordan, this salad is a staple of Levantine cuisine and is a perfect side or light meal—especially in warm weather.

Time:

Prep Time: 20 minutes

Cook Time (for pita): 10 minutes

Total Time: 30 minutes

Ingredients:

For the Salad:

2 pieces of pita bread, cut into small squares or triangles

2 tablespoons olive oil (for toasting/frying the pita)

1 large cucumber, diced

3-4 radishes, thinly sliced

1 large tomato, diced

1 small red bell pepper, diced

4-5 romaine lettuce leaves, chopped

2 green onions, chopped

½ red onion, thinly sliced (optional)

¼ cup fresh parsley, chopped

2 tablespoons fresh mint leaves, chopped (or 1 tsp dried mint)

For the Dressing:

¼ cup extra virgin olive oil

2 tablespoons fresh lemon juice (or to taste)

1 tablespoon red wine vinegar or pomegranate molasses

1 teaspoon sumac

1 small garlic clove, minced

Salt and black pepper to taste

Instructions:

Prepare the Pita Chips:

Option 1 (Baked): Preheat the oven to 375°F (190°C). Toss pita pieces with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet and bake for 8–10 minutes, or until golden and crispy.

Option 2 (Fried): Heat a few tablespoons of oil in a pan over medium heat. Fry the pita pieces until crispy and golden. Drain on paper towels.

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Chop the Vegetables:

Dice the cucumber, tomato, and bell pepper.

Slice the radishes and onions.

Chop the lettuce, green onions, parsley, and mint.

Add all chopped vegetables and herbs to a large salad bowl.

Make the Dressing:

In a small bowl or jar, whisk together olive oil, lemon juice, vinegar or pomegranate molasses, sumac, minced garlic, salt, and pepper until emulsified.

Assemble the Salad:

Pour the dressing over the chopped vegetables and toss to combine.

Add the crispy pita chips just before serving to maintain their crunch.

Serving Suggestions:

Serve immediately as a side dish with grilled meats, falafel, or hummus.

For a hearty meal, add grilled chicken or chickpeas on top.

Tips 

Use Stale or Day-Old Pita:
Slightly stale pita works best for crisping. It holds up better and toasts evenly.

Don’t Add Pita Too Early:
Always mix in the pita just before serving to prevent it from getting soggy.

Chop Vegetables Evenly:
Cut veggies into similar bite-sized pieces for even distribution and a better eating experience.

Fresh Herbs Matter:
Use fresh parsley and mint if possible for a brighter flavor. Dried mint can work in a pinch, but fresh adds vibrancy.

Adjust Dressing to Taste:
Some like it more lemony, others more tangy from vinegar or pomegranate molasses. Taste and adjust as needed.

Chill Before Serving (Optional):
For a more refreshing salad, refrigerate for 15–20 minutes after mixing the veggies and dressing (without the pita).

Variations

Add Protein:

Grilled Chicken or Shrimp: Makes it a full meal.

Chickpeas or Lentils: Great for a vegetarian/vegan protein boost.

Change Up the Greens:

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Substitute kale, arugula, or baby spinach for romaine.

Use a mix for texture and nutrition.

Try Different Vegetables:

Add avocado, carrots, or cherry tomatoes.

Swap bell pepper colors for sweetness or variety.

Flavor Variations in the Dressing:

Add a pinch of cumin or Aleppo pepper for warmth.

Use pomegranate molasses for a sweet-sour depth.

Add a dollop of yogurt to the dressing for creaminess.

Make it Gluten-Free:

Use gluten-free pita or substitute with toasted gluten-free flatbread or even roasted chickpeas for crunch.

Use Air Fryer for the Pita:

Toss pita pieces with a little olive oil and air-fry at 375°F (190°C) for 3–5 minutes until crispy.

Frequently Asked Questions (Q&A)

Q: What is sumac, and can I skip it?
A: Sumac is a tangy, lemony spice made from dried berries. It’s a key ingredient in Fattoush and gives it its signature flavor. If you don’t have it, you can substitute with a bit of extra lemon juice or vinegar—but it won’t have quite the same depth.

Q: Can I make Fattoush salad ahead of time?
A: Yes—chop all veggies and prepare the dressing in advance. Keep them separate in the fridge and toss together with pita chips just before serving to keep everything crisp.

Q: Is Fattoush salad vegan?
A: Yes! As written, it’s naturally vegan. Just be sure to use vegan pita bread (most are) and avoid adding any animal-based proteins or dairy unless desired.

Q: Can I use bottled dressing?
A: You could, but the homemade lemon-sumac dressing is what makes this salad special. It’s quick to make and worth it.

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Q: What’s the difference between Fattoush and Tabbouleh?
A: Fattoush uses larger chunks of vegetables and crispy pita, while tabbouleh is parsley-heavy with finely chopped ingredients and bulgur wheat.

Nutrition Information (Approximate Per Serving)

(Based on 4 servings with baked pita and basic dressing)

Calories: 220

Protein: 4g

Fat: 12g

Carbohydrates: 25g

Fiber: 4g

Sugar: 5g

Sodium: 320mg

Cholesterol: 0mg

Note: Values may vary depending on exact ingredients, added proteins, and preparation method.

Conclusion

Fattoush is more than just a salad—it’s a celebration of fresh produce, bold flavors, and Middle Eastern tradition. It’s light yet satisfying, tangy, crunchy, and endlessly customizable. Whether you’re serving it as a starter, a side, or a main with added protein, this salad brings brightness to any table.

Try it once, and it may become a staple in your kitchen!