A Perfect Fattoush Salad

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This Fattoush Salad is hands down one of my top 5 favorite salads of all times. Loaded with lettuce, tomatoes, pita chips and the most addictive sumac vinaigrette, it's an amalgamation of some of my favorite things in salad form.

Fattoush Salad in a large shallow serving bowl with plates.


 

Why I Love This Recipe

Lately I've been having a love affair with Lebanese food (like my loaded falafel salad). There are countless dips and nibbles that have been gracing my kitchen, but my current favorite is the Fattoush Salad. A fattoush salad is made of vegetables like tomatoes, cucumbers, and radishes (optional), along with herbs like parsley and mint. It also includes toasted or fried pieces of pita bread and a tangy dressing made from lemon juice, sumac and olive oil. It's along the same lines as a greek salad in that it's packed with veggies, but also a very different flavor profile. It's dressed with the most fantastic sumac vinaigrette that is so addictive it will most likely have you licking your bowl clean.

Ingredients & Substitutions

Mise en place of all ingredients to make fattoush salad with sumac vinaigrette.
  • Pita Bread
  • Olive Oil
  • Ground Sumac
  • Little Gem Lettuce
  • Green Onions
  • Cherry Tomatoes
  • Persian Cucucmbers
  • Mint
  • Parsley
  • Lemon
  • Pomegranate Molasses
  • Garlic
  • Red Wine Vinegar
  • Kosher Salt

*For a full list of ingredients and instructions please see recipe card below.

How to Make Fattoush Salad

A parchment paper lined baking sheet with pita torn into pieces, drizzled with olive oil and sprinkled with sumac.

Step 1: 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.

A parchment paper lined baking sheet with toasted pita fresh from the oven.

Step 2: Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.

A bowl with chopped lettuce, green onions, tomatoes, cucumber, mint, and parsley.

Step 3: In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.

A small glass mixing bowl with all ingredients to make sumac vinaigrette- which includes water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil.

Step 4: 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.

A white bowl with a fattoush salad, topped with toasted pita.

Step 5: 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.

How to Store Fattoush Salad

Salads are best eaten fresh. If you are prepping ahead for a dinner party, prepare everything and add the dressing and toasted pita right before serving.

Tips & Tricks

Let's talk sumac! And if you haven't ever bought Sumac.... buy it immediately! It's tastes like lemon and it's excellent on potatoes, in dressings, on fish and chicken... you name it!

FAQs

What is a fattoush salad made of?

A fattoush salad is made of vegetables like tomatoes, cucumbers, and radishes, along with herbs like parsley and mint. It also includes toasted or fried pieces of pita bread and a tangy dressing made from lemon juice and olive oil.

What is the difference between Tabbouleh and fattoush?

Tabbouleh is a Levantine salad made primarily with parsley, bulgur wheat, tomatoes, onions, mint, olive oil, and lemon juice. Fattoush is a Middle Eastern salad made with mixed greens, cucumbers, tomatoes, radishes, and toasted or fried pieces of pita bread.

What does Fattoush dressing taste like?

It has a tangy and refreshing flavor with a combination of sumac, lemon, garlic, and olive oil.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Fattoush Salad

Author: Gaby Dalkin
5 from 2 votes
Fattoush Salad is hands down one of my top 5 favorite things to eat. And it’s quite possibly the best salad on the face of the earth.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish, Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

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
  • ¼ cup fresh mint leaves
  • ¼ 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
  • ¾ cup extra-virgin olive oil
  • Kosher salt to taste

Instructions
 

  • 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.

Notes

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photography: Matt Armendariz, Food Styling: Adam Pearson

36 Comments

  1. 5 stars
    Oh my goodness this was delicious. It was fabulous! I paired it with a side of baked pita bread with zaatar so yummy!

  2. 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.

  3. 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!

  4. 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.

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

  6. 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.

    3. That’s not true. I ordered both on Amazon and I know the local grocery store has them.

  7. Need this for an upcoming "Salad Sunday" - Love a good salad! Healthy and clean.

  8. There's so much to love here. The recipe. The name of the dish (I keep saying Fat Tush). The photos and styling. It's perfection.

  9. love a good fattoush salad. definitely will be recreating this... thanks for sharing a great recipe!

5 from 2 votes (1 rating without comment)

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