fattoush salad

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Lebanese Fattoush Salad

large double ply pita bread

olive oil

Kosher salt (to taste)

cracked pepper (to taste)

romaine lettuce (chopped)

tomato (diced)

Persian cucumbers (quartered)

green pepper (chopped)

radishes (diced)

green onions/scallions (chopped)

parsley

lemon juice

garlic (pressed

sumac (substitute grated lemon zest)

pomegranate molasses (substitute balsamic glaze)

mint (fresh

salt

black pepper (to taste)

In a large skillet, heat 3 tablespoons of extra virgin olive oil on medium heat. Add the pita bread and season with kosher salt and freshly cracker peppers.

Fry the pita for 5-7 minutes until the pieces are crispy and golden in color. (Alternatively, bake the pita bread at 425F° for 5-10 minutes.) Set the fried bread aside.

In a large bowl, add the salad dressing ingredients: olive oil, lemon juice, garlic, sumac, pomegranate molasses, mint, salt and pepper. Whisk together until the dressing is emulsified and well blended.

Add the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley to the large bowl of dressing and toss to combine.

Add the fried pita bread to the salad immediately before serving and gently toss again.

Serve chilled or at room temperature.

https://content.jwplatform.com/videos/VazzfPuM.mp4

Fattouh Salad

This Fattoush Salad&nbsp;is a delicious Lebanese salad with chicken, mint, and a special spice called sumac. This salad is fresh, loaded with tantalizing herbs, and so healthy!

Fattoush Salad

pita breads (broken in small pieces)

english cucumber (chopped)

green bell pepper (chopped)

tomatoes (chopped small)

onions

radishes (sliced)

parsley (fresh, chopped)

tbsp mint (finely chopped)

salt (or

tsp pepper (or

sumac

Prepare the pita chips: Break the pita bread into small pieces and fry them in some olive oil on the stove top. Take them out as soon as they are golden brown and crispy. Alternatively you can toss them with olive oil, salt, pepper, sumac and place them under the broiler for a couple minutes until crispy.

Chop up the base: Chop up your veggies into small cubes and add to a large bowl. Chop the herbs finely and add this to the same bowl.

Prepare the dressing: In a small bowl whisk the olive oil, lemon juice, salt, pepper, and sumac together till thick.

Combine your salad: Toss together the dressing, salad and pita chips. Serve up!

This classic fattoush salad recipe will become your new favorite salad! It's a versatile salad, and the perfect way to use up those random leftover raw vegetables (the amounts given here are flexible and you can add/substitute any veggies you'd like). Recipe yields 4 large or 6 to 8 side salads.

Fattoush Salad with Mint Dressing

whole grain pitas (7” diameter), torn into bite-sized pieces

fine sea salt

mint

romaine lettuce, chopped (about 1 medium head of lettuce)

tomato, chopped, or 1 cup quartered cherry tomatoes

cucumber

red onion (about 1 small onion)

chopped radish (about 3 medium)

mint leaves

feta (optional)

sumac,

To toast the pita: Preheat your oven to 400 degrees Fahrenheit. On a large, rimmed baking sheet, toss the torn pita with 2 tablespoons olive oil until lightly coated. Sprinkle with salt and bake in the oven until the pieces are very golden and crispy, tossing halfway, 8 to 12 minutes. Set the baking sheet aside to cool.

To prepare the salad: Make the salad dressing as directed and set aside. In a large serving bowl, combine the chopped lettuce, tomatoes, cucumber, onion, radish, mint, optional parsley and feta, and toasted pita.

Wait until you&#8217;re ready to serve to drizzle up to 1/2 cup dressing over the salad. Gently toss until all of the ingredients are lightly coated in dressing. Serve promptly, and sprinkle individual servings generously with sumac.

This salad is best consumed soon after making, since the dressing will wilt the lettuce and soften the pita with time. If you intend to have leftovers, store the salad separately from the dressing, and toss individual salads before serving. The salad will keep this way, covered and refrigerated, for up to 4 days.

Your Fattoush salad looks so good and healthy. Thank you for sharing the recipe. I'll definitely try this out!

I made this last night and it was delicious!  I followed your recipe exactly.  I was not sure about the mint in the dressing, but I did love it.  I eat a lot of salads, so I enjoy trying new composed salads.  I served this with grilled chicken for a light, healthy dinner.  Thanks for another great recipe!

I made this salad for dinner tonight and it was DELICIOUS! So very light and refreshing .. it was great as an appetizer salad but I can imagine it would make a great lunch salad with the addition of the garbanzos or maybe falafel balls.  I cheated and used Trader Joe's pita chips for the croutons.

My only question .. the dressing turned out a little "thin".   I'm sometimes not sure why some dressings thicken up and others don't.  It sure did not negatively affect the flavor. 

Kate, you are a salad genius .. I absolutely love trying these beautiful, tasty salads and my family loves them too! This one is a keeper!

Such a delicious recipe! I mixed the mint dressing into 1/2 cup cooked green lentils, then tossed with the salad and it was perfect.

This was such a fabulous salad! I can’t wait to make it again.

This is SO delicious  I absolutely love how all the flavors work together &amp; that mint dressing is incredibly yummy! Thanks Kate &amp; Cookie!

Made the Fresh Mint Dressing to go with this amazing salad!  We couldn't find any sumac at the grocery but will trek over to our Middle Eastern market soon so we can add that next time.  It was so fresh and delicious. We picked mint from our garden along with tomatoes and some hot banana peppers (finely chopped so could add heat as like).  We topped the salad with some Greek seasoned chicken thighs for a wonderful Sunday afternoon dinner that we will have often!!! We also made a double batch of the dressing and will use it on sandwiches and other dishes as well!  Thanks again!!! ( We just found this site/email newsletter not too long ago but this is the 4th recipe we have tried.  All have been soooo yummy!!!!)

Absolutely delicious.   Light, tasty and easy to make.  Made it for 15 as part of a barbecue.  Definitely making again.  Everyone wanted the recipe. Thank you for sharing.

I used chickpeas in place of the pita (idea that other commenters had) and roasted up some leftover zucchini and squash with sumac sprinkled on it — yum! Very happy with the results!

Your Autumn Kale Salad with Fennel and Honeycrisp has long been my absolute favorite salad but OMG this one is just as good! The mint dressing is divine! I couldn't stop saying how delicious it was all dinner. Huge win right here! Thank you!

I served this salad with your vegetable soup for lunch and it was a huge hit!  Everyone wanted the recipe! I will absolutely make this again! The mint made it so yummy!

This salad is amazingly fresh and flavorful.  I’ve already made it twice and everyone in my house loved it!  The dressing is really the star of the show.  Try this recipe   The mint and lemon are a wonderful combo !   I had a few guests as well and they asked me to share it - and I was happy to.

This is the best Fattoush I've tried so far - and, living in the UAE for over 6 years, I have tried MANY of them :) The dressing is so wonderful in taste, I definitely am saving it to my favorites.

Thank you, Kate! Your website is just amazing. I have also cooked lentil soup yesterday - it is fantastic! So flavourful and delicious. I will be exploring other recipes, too!

This is a nice salad and a good change from the "norm." The mint dressing is refreshing. We made ours with romaine, tomato, diced cucumber. radishes, diced zucchini, and kalamata olives. I'm the only red onion fan in the family so I added those to mine after plating all of them. I did not have any pita bread on hand so I used naan bread instead and it worked out well. The radishes I prepped with the mandoline slicer so they were quite thin. Also, instead of sumac, I used zaatar seasoning because I had it on hand and it has sumac in it. Zaatar comes in a lot of different compositions but mine has thyme, sesame seeds, sumac, and cilantro. I also sprinkled the zaatar on the naan bread prior to toasting it. We had this salad with the mujadara (one of our favorites that we always serve with shatta) and it was a really good side for that dish. I really like the mint dressing and think that it would be good with many different salads. Thanks again for another great recipe, Kate.

This was amazing! Big hit with the whole family!

Delicious, just like all of your other recipes Kate! I would never have thought of doing a mint dressing, but I had half a bunch about to turn and this put it to great use. I can't wait to try the dressing on ripe melon as a summer starter. I topped my fattoush salad with fried halloumi and it made a very nice lunch.

This has become a family favorite and is requested for dinner weekly by my kids (age 7 and 10). We add chickpeas to make it a little heartier as it is our main course. Thank you!!

So good. I used less honey in the dressing since I thought it was sweet enough after 2 TBLs. Also added a handful of parsley. I went easy on the red onion and added avocado. I wasn’t sure how much sumac to sprinkle on since I’ve never used it before. This was a great summer weekday meal.

So good! Its funny my sister is out in Kansas city this week and was raving about the Mixx. I told her that some of your recipes are inspired by the. Will have to make her this one when she gets home.

Fattoush is a Middle Eastern chopped salad made with fresh herbs, crispy pita bread, and a zesty sumac dressing. This bright, refreshing recipe is delicious alongside falafel, grilled halloumi, or any summer meal.

breads

Extra-virgin olive oil (for drizzling)

Sea salt (for sprinkling)

lettuce

Persian cucumbers (thinly sliced)

cherry tomatoes (halved)

red radishes (thinly sliced)

red onion

pomegranate molasses

honey

ground sumac (plus more for sprinkling)

garlic (grated)

sea salt

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.

Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.

Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.

Inspired by the traditional Middle Eastern salad, this recipe is refreshing and noushing.

Fattoush Salad with Chickpeas

whole wheat pitas (gluten-free if you have an allergy)

romaine lettuce (large, chopped)

radicchio (small)

onion

Persian cucumbers (chopped)

oz chickpeas (canned, drained and rinsed)

vine ripened tomato (chopped)

parsley (chopped)

dill (chopped)

vegan feta (crumbled, optional)

lemon (juiced)

tsp balsamic vinegar

Italian seasoning

salt and pepper (to taste)

tsp mustard

Begin by preparing the pita chips. Preheat your oven to 425°F and line a baking sheet with parchment paper.

Slice each pita into 8 triangles and arrange them on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for approximately 7 minutes, flipping the chips halfway through to ensure even crispness.

While the pita chips are baking, assemble all the salad ingredients in a large bowl, reserving the cooked pita chips for the top layer.

Next, prepare the dressing by combining all the dressing ingredients in a jar or bowl, and mix until smooth.

Once the pita chips are ready, place them over the assembled salad.

Finally, drizzle the dressing over the salad and pita chips, toss gently to coat, and enjoy your delicious fattoush salad!

This Fattoush salad recipe is fresh, light, and flavorful, made with chopped vegetables, fresh herbs, and toasty pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce. (Adapted from Spice, by Ana Sortun)

Fattoush Salad Recipe

x 6 to 8-inch thin pocket bread- see notes

Salt

sesame seeds (or use zaatar!)

cherry tomatoes, halved

red onion,

yellow bell pepper, diced

radishes,

flat-leaf parsley, chopped,

chopped,

sherry vinegar or red wine vinegar

lemon

sumac (divided)

Salt and pepper

lemon juice to taste, if needed

plain yogurt

tahini paste (mix it first)

garlic clove, finely minced

salt and pepper

Make the pita chips

To make the toasted pita chips, cut the pita pocket in half, then pull apart the pocket so it is just one layer. You can cut them into triangles or leave them whole and break them apart after they are toasted. Place on a parchment-lined sheet pan. Brush or spray with olive oil (just the top side is fine) and sprinkle with sesame seeds and salt. Bake in the middle of the oven until crisp and perfectly golden, 10-15 minutes. The time will depend on the thickness of the pita so watch carefully. You&#8217;ll need two cups of pita chips for this recipe. Feel free to do this 1-2 days ahead. 

Chop the veggies and herbs and place them all in a large bowl ( leave out the lettuce and pita). Add the dried mint, olive oil, vinegar, lemon zest, half of the sumac, and the pomegranate molasses. Season with salt and pepper and toss well.

Make the yogurt -tahini sauce

Whisk the yogurt, tahini, garlic, lemon, and pinch of salt and pepper in a small bowl.

Combine

When ready to serve, add the chopped lettuce and toasted pita chips to the salad and toss to combine. Taste and adjust salt and lemon to taste.

To serve,

spoon a few tablespoons of yogurt tahini sauce onto a plate and swirl with the back of a spoon. Top with a mound of Fattoush Salad. Sprinkle with more sumac fresh herbs,  and drizzle olive oil around the plate if you like. Serve immediately.

Preheat the oven to 300F

Because I am on a low carb program, I am going to leave out the pita chips but I can't wait to make this.  Thank you.

Absolutely love this salad as much as I love the Tuscan bread salad.  Delicious and a bit different.  These two are perfect for a hot summer evening supper.

Ridiculously delicious!!! We have a new favourite salad dressing - the combination of sherry vinegar, sumac and pomegranate molasses is simply out of this world! As is the creamy tahini (with extra tahini as we made our own and got rather carried away but it was amazing). And those deadly spicy pita chips have doubled up as ultra-yummy snacks with drinks. 
Thank you so much yet again for the inspiration, Sylvia.

The dressing takes salad to a whole new level!! The pomegranate molasses &amp; sumac are incredible flavors!! Tyyy!!

I don't know how Sylvia knows how to make international cuisine taste exactly like it's supposed to but this fattoush salad is exactly like the ones I order in my favorite mediterranean restaurants.  It's tangy and flavorful and full of delicious, wholesome ingredients.  We made a big batch and served it over the yogurt tahini sauce with a crusty bread and a glass of wine and that was dinner!  Thank you, Sylvia for the delicious recipes.

Enjoyed making this, don't skimp on the mint.  The yogurt tahini stood out.  I also loved the homemade pita chips.  I am going to make some more of these with the left over pita and add more zaatar and salt then I did the first time.

https://content.jwplatform.com/videos/WiKbr0bA.mp4

Watch how to make a Middle Eastern salad called Fattoush, with fresh vegetables, homemade pita chips and delicious fattoush dressing.

Fattoush Recipe Video

fattoush salad with chickpeas and a tangy lemon sumac dressing

greens

Tablespoons chopped mint

olives

radish (thinly sliced)

cherry tomatoes (quartered)

red onion (thinly sliced)

pita

chickpeas

pressed garlic

cinnamon

Heat your oven to 400℉. Cut the pita bread into bite sized strips and spread out on a baking sheet. Bake in the oven until crispy about 5 minutes or so depending on the freshness of the bread. Mine were already a few days old, so they toasted pretty quickly.

To make the salad dressing combine the olive oil, lemon juice, garlic, salt, sumac and cinnamon in a small jar. Shake to mix.

Add all the salad ingredients to a bowl with about 2/3 of the salad dressing. Toss well to combine and enjoy!

Crisp Lebanese fattoush with fresh herbs, chopped vegetables, crunchy pita, and a tangy dressing.

pita breads (two-ply if possible, torn

olive oil (for baking or air frying, optional)

mini cucumbers (chopped (or 1 English cucumber))

tomatoes (medium, diced (or 1 1/2 cups cherry tomatoes, halved))

radishes

spring onions (thinly sliced)

parsley (stems removed)

mint leaves (stems removed)

extra virgin olive oil

garlic (minced)

sumac (optional)

black pepper

½ bell pepper (diced)

pomegranate seeds

arugula (or mâche (lamb’s lettuce) or fresh thyme

Crisp the pita (choose one method).Oven: Heat the oven to 425°F / 220°C. If you can, split the pita into thinner layers first. Toss the pita with olive oil and salt, spread in a single layer, and bake 5 minutes (thin) or 10 minutes (thicker), tossing once halfway, until crisp and golden. Cool completely.Air fryer: Air fry at 350°F / 175°C for 3 to 6 minutes, shaking once or twice, until crisp. Cool completely.Fry: Heat a few centimeters of neutral oil until hot. Fry the pita in batches for about 1 minute, stirring and flipping, until golden and crisp. Transfer to paper towels, season lightly with salt, and cool completely.

Prepare the salad. Add the romaine, cucumbers, tomatoes, radishes, spring onions, parsley, and mint to a large bowl. (If using optional add-ins, add them here.)

Make the dressing. Whisk lemon juice, extra virgin olive oil, salt, and pepper. Whisk in pomegranate molasses if using, plus sumac and garlic if using. Taste and adjust to your liking.

Assemble and serve. Drizzle the dressing over the salad and toss until evenly coated. Add the pita right before serving so it stays crunchy, either sprinkled on top or tossed in at the very end. Serve immediately.

https://content.jwplatform.com/videos/6ongFvNR.mp4

This authentic Lebanese fattoush salad recipe features crunchy pita bread chips and fresh vegetables tossed in a zesty sumac dressing.

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Fattoush Salad with Mint Dressing

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Fattoush Salad Recipe

Fattoush Salad with Chickpeas

Lebanese Fattoush Salad

Top 9 fattoush salad recipes from across the web

The most viewed fattoush salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Fattoush Salad

Fattoush Salad

Fattoush Salad with Mint Dressing

Fattoush Salad with Mint Dressing

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Fattoush Salad with Chickpeas

Fattoush Salad Recipe

Fattoush Salad with Chickpeas

Lebanese Fattoush Salad

The most viewed fattoush salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine