Fattoush Salad

Jump to Recipe

Fattoush Salad is hands down one of my top 10 favorite things to say. And it’s quite possibly the best salad on the face of the earth.

Fattoush Salad // What's Gaby Cooking

Lately I’ve been having a love affair with Lebanese food. There are countless dips and nibbles that have been gracing my kitchen, but my current favorite is the Fattoush Salad. Made with tons of farmers market lettuce, vegetables, herbs and toasted pita, it’s along the same lines as a greek salad, but different. It’s dressed with the most fantastic sumac vinaigrette that is so addictive it will most likely have you licking your bowl clean. I’m pulling this one out of the What’s Gaby Cooking archives and giving it a little extra oomph!

Not to mention that after the decadent weekend we just had, a fattoush is exactly what the doctor order! It totally negates all those mid-day s’mores, countless baby back ribs, and cheese boards I consumed, right?

P.S. Sumac and Pomegranate Molasses are both available at most any Whole Foods – but here are some links to Amazon if you want to order them!

Fattoush Salad

5 from 1 vote
Fattoush Salad is hands down one of my top 10 favorite things to say. And it’s quite possibly the best salad on the face of the earth.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish, Salad
Cuisine Mediterranean
Servings 4 servings


For the Salad

  • 1 pita pocket ripped into pieces
  • 1 tablespoons olive oil
  • 1 teaspoon ground sumac
  • 2 heads baby lettuce or butter lettuce
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes halved
  • 4 Persian cucumbers sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves minced
  • 2 teaspoons red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • Kosher salt to taste


  • Preheat the oven to 350 degrees.
  • Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
  • In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
  • In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
  • Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.


This is a great way to use up some stale bread because you are adding magnificent dressing to it.

Nutrition Information

Calories: 475kcal | Carbohydrates: 19g | Protein: 3g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Sodium: 87mg | Potassium: 270mg | Fiber: 2g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg

Photo Credit: Matt Armendariz

Food Styling Credit: Adam Pearson


  1. Pathetic posting when two of the spices/ingredients are not readily available anywhere in the Western World, i.e. “Sumac”, “Pomegranate molasses”?

    1. Hi Frank. So sorry that you think this post is pathetic. Both Sumac and Pomegranate Molasses are readily available on amazon. I’ve updated the post to include links so it makes it easier.

      Have a great day

    2. Frank, you can buy these ingredients at Williams Sonoma, Whole Foods, some regular grocery stores and online. Don’t be hateful.

  2. Just made this a second time in a week! Yummy! No problems finding sumac and pomegranate molasses, my local supermarket has both!

  3. I am not familiar with sumac and pomegranate molasses, but it looks very tasty. Next time I go to the grocery store, I’ll check to see if they carry them.

  4. Absolutely fabulous. I want to live in this salad. I want to live in this salad and pour the dressing on my skin. Enjoyed it by your hands this past weekend and hope I do it justice as I recreate it today. CAN’T GET IT OUT OF MY MIND!!!! Thank you, thank you, thank you!

  5. I learned to make this salad from my mother in law in Lebanon over 50 yrs ago. We never used the pomegranate molasses. The sumac is important though. Middle Eastern stores sell it. It was one of the best salads i ever tasted back then, and my family loves it here in the US.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating