Fattoush Salad

I’m so excited for you to try my Fattoush recipe! Packed with crunchy veggies, crisp lettuce, fresh herbs, and crispy homemade pita chips tossed in a lemony sumac dressing. Video.

My girlfriends call this “fattooshie salad” because it’s lean and healthy and, in a nutshell, good for the tooshie! 😉 Fresh, crunchy vegetables and crisp chopped lettuce are tossed with crispy thin homemade pita chips and a lemony sumac dressing- a delightful balance of flavors and texture! Next to tabouli, it is probably one of my favorite salads on the website.

What makes this Fattoush recipe truly shine are two things: the creamy tahini yogurt sauce, spooned on the plate, under the salad, and the thin, homemade pita chips. Ok maybe three…. and the sumac dressing!

Scroll down to find out how to serve it to a crowd– use a large platter for the best presentation. It’s a stunning salad, and was always a favorite in our catering business.

What is fattoush?

Fattoush comes from the Arabic word “fatta” which means “crushed” or “crumbs,” referring to crispy pieces of pita bread that are tossed into the salad at the end. Think of this like a Middle Eastern “bread” salad. The thin and crispy pita chips are the star of the show!

Fattoush Salad Ingredients

1. Homemade Pita Chips: the star ingredient, pita bread, is brushed with olive oil and zaatar spice, baked until crispy, then broken into bite-sized pieces. For the best results, use thin pocket pita bread or split the pita pocket in half so it’s thinner.
2. Cucumber: Fresh and crisp, cucumber adds a refreshing taste and crunch- we use thinned-skinned cucumber here- English, Turkish or Persian.
3. Tomato: Vine-riped tomatoes have the best flavor- we love using cherry or grape tomatoes, but any variety will work.
4. Radishes: These vibrant and peppery vegetables add a pleasant crunch and peppery bite to the salad.
5. Bell Pepper: Use red, green, purple, or yellow; bell peppers add sweet flavor and crunchy texture.
6. Onion: The crunch and bite of red onion are nice here, but green onions work, too.
7. Lettuce: Sturdier lettuces work best: romaine lettuce or romaine hearts, little gem lettuce, radicchio, purslane, endive, or a mix.
8. Fresh Herbs: A combination of parsley, dill & mint, the Middle Eastern “trifecta”!
9. Yogurt-Tahini Sauce: A creamy, tangy sauce made with Greek yogurt and tahini paste complements the salad perfectly and creates a tasty foundation. And yes, vegan yogurt works great here.

The Best Fattoush Salad Dressing

This tangy fattoush salad dressing is made with simple ingredients.

• Extra-virgin olive oil – to add richness to the salad, as well as polyphenols.
• Sherry vinegar (or use red wine vinegar)- for punchy acidity.
• Fresh lemon – we use the lemon zest and lemon Juice for a fresh lemony flavor.
• Pomegranate molasses – if you have it- but we make it optional here!
• Sumac– the signature Middle Eastern spice that adds a tangy, tart quality.
• Salt and black pepper- to taste.

How to make Fattoush Salad

1. Make the crispy Pita Chips. Brush pita bread with olive oil, sprinkle with zaatar spice, and bake until crispy.

Tip: If your pita bread is thick, split it apart (at the pocket) for thinner pieces. You can cut the pita into triangles if you like or bake it whole and break it apart for a more organic look.

Thin-style pita bread, like you see below, can be found in the freezer section of Middle Eastern grocery stores. I always load up and store it in my freezer. Or make pita bread from scratch- a fun project!

2. Prep the veggies and herbs. While the pita bread is crisping in the oven, prep the veggies and herbs and chop everything into bite-sized pieces.

3. Marinate the veggies. Place the chopped veggies and herbs in a large bowl and toss with the olive oil, vinegar, lemon zest, salt and pepper, optional pomegranate molasses, and half of the sumac. Don’t add the lettuce or the pita chips yet!

4. Whisk the tahini yogurt sauce in a small bowl, setting both aside until ready to serve.

5. Combine. Toss the lettuce into the bowl, and lastly, add the crispy pita chips. Adding it right before serving ensures it stays nice and crisp. Soggy pita is NOT good!

6. Serve. Spoon a few tablespoons of the creamy yogurt-tahini sauce onto a plate, swirling with the back of a spoon, then pile the fattoush salad over the top. Sprinkle with sumac.

Storing Fattoush and Making Ahead

Fattoush is best served right away; otherwise, the pita chips can get soggy, but leftovers will keep up to 24 hours in an airtight container in the refrigerator.

To make it ahead. Place the fattoush dressing ingredients in a jar and keep in the fridge for up to 4 days. Pita chips can be made up to 3 days ahead and stored on the counter. Tahini yogurt sauce can be made up to 3 days ahead and stored in the refrigerator. Salad veggies, herbs, and lettuce can be prepped ahead, placed in a bowl, covered with a damp paper towel, and refrigerated up to 24 hours. Combine right before serving.

If serving for a crowd, spoon tahini yogurt sauce on an extra-large platter (rather than a bowl), top with dressed salad, sprinkle with sumac and fresh herbs.

How to serve Fattoush Salad

Serve Fattoush with your favorite protein like grilled chicken, fish or grilled tofu. You can also add cheese- for example grilled halloumi would be nice here. Create a Middle Eastern feast with hummus, falafels and baba ganoush.

Lebanese Chicken with 7-Spice

Our favorite Hummus

Authentic Homemade Falafel

Best Baba Ganoush Recipe

Watch How to Make it!

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