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.
Table of Contents
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
- 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
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.
Step 2: Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
Step 3: In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
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.
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
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Fattoush Salad
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
Nutrition Information
Photography: Matt Armendariz, Food Styling: Adam Pearson
Looks SO good, and looks so fresh!!
You know how much I love Fattoush!!! I'll join you for this anytime!
I am obsessed with the Fattoush at this restaurant in Seattle and have been dying to make on eat home- gorgeous!!
Mmmm I'm a huge fattoush fan! But first I need to find me a pita man! 😉
Not sure I have ever had this salad before ~ now I must!!
Yummy salad! That dressing sounds amazing!!
I have a batch of tomatoes that need to be worked- this is perfect!
This is gorgeous! I love the dressing!
Nice salad! I am liking all of the fresh herbs in it!
This salad looks pretty yummy. 🙂
haha i love saying FATTOUSH too! 😉 totally reminds me of our dinner when you visited DC!! love this and so healthy/perfect for the weekend!
This sounds wonderful. I will now track down some pomegranate molasses today!!
This salad, pass me a fork!
Oh Gaby this salad!!!! Love!!
As a Middle Eastern gal I can't thank you enough for not putting anything ridiculous in this gorgeous fattoush salad. 🙂 I've seen some crazy variations. 😉