This Lebanese-inspired fattoush salad tosses vibrant vegetables and homemade pita chips in a tangy-sweet dressing. Enjoy it as an ultra-refreshing side dish with your favorite Middle Eastern or Mediterranean meals!
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I love experimenting with salad recipes from around the world, from tangy Thai cucumber salad to Italian radicchio salad to the classic Vietnamese bun noodle salad. It’s a fun way to get me excited for my next international trip and inspires me to play with flavors and ingredients I wouldn’t normally think to put together.
This Lebanese Fattoush Salad recipe is another favorite of mine because it has it all: a medley of crisp and fresh vegetables, a tangy salad dressing that’s complex in the best way, and pita chips for plenty of crunch.
You’ll typically find fattoush on the menu at almost every Middle Eastern or Lebanese restaurant, but I highly recommend making your own at home. It’s easy to put together and comes in handy when you need a refreshing and impressive side dish or a light and healthy dinner!
Ingredient notes
- Romaine lettuce – This is the base of the salad. If you don’t have romaine on hand, feel free to use another leafy green you like, such as kale, spinach, iceberg lettuce, or butter lettuce.
- Cherry tomatoes – I like how cherry tomatoes add bursts of juicy flavor to every bite, but grape tomatoes or chopped Roma, heirloom, or beefsteak tomatoes will work just as well.
- Persian cucumbers – These cucumbers are smaller than English cucumbers, which makes them twice as crisp and crunchy.
- Bell pepper – Any color of bell pepper will do!
- Radishes – These add extra crunch and a hint of peppery flavor. Feel free to use red radishes or mix things up with watermelon radishes.
- Green onions – I like their mild taste, but you can substitute red onions here if you’d like.
- Fresh parsley
- Fresh mint
- Pita chips – I made homemade pita chips by baking fresh pita bread seasoned with olive oil, salt, and black pepper. They’re easy to make in the oven or air fryer and add the signature crunch to this salad when sprinkled on top. Want to save some time? Use store-bought pita chips instead.
For the fattoush dressing:
- Olive oil
- Lemon juice
- Garlic cloves
- Sumac – This Middle Eastern spice adds a unique citrusy, floral, and tangy dimension.
- Pomegranate molasses – This sweet and tangy syrup adds layers of complex fruity flavor and richness that shouldn’t be missed! You should be able to find pomegranate molasses at Middle Eastern grocers or online. If you can’t find it, substitute it for an equal amount of balsamic or red wine vinegar.
- Salt and pepper
How to make fattoush salad
- Make the Pita Chips: Cut the pita bread into bite-sized pieces and toss them with olive oil, salt, and pepper. Lay them on a baking sheet and bake in the oven until golden and crisp.
- Make the Dressing: Whisk together the olive oil, lemon juice, minced garlic, sumac, pomegranate molasses, salt, and pepper in a small bowl until well combined.
- Assemble the Salad: Combine the chopped veggies and herbs in a large salad bowl. Pour the dressing over the top and toss until everything is well coated. Just before serving, toss in the crispy pita chips. Enjoy!
Shortcut: Air fryer pita chips
Another easy way to make pita chips from scratch is in the air fryer! Slice and season the pita bread as normal, then place the pieces in the air fryer basket. Cook at 350ºF for about 5 minutes or until the chips are golden and crisp.
Tips and tricks
- Don’t add the dressing or pita chips until right before serving the salad. If the veggies and chips sit too long, they’ll become soggy.
- Feel free to make the salad dressing 3 to 4 days in advance to save time. Keep it in a sealed jar in the refrigerator until it’s time to eat.
- You can also chop the salad veggies and keep them in separate airtight containers in the fridge for 1 to 2 days before serving.
- If you have time, let the salad rest for 5 to 10 minutes after assembly so the flavors can meld.
Variations
Don’t be afraid to experiment with creative add-ins. Here are some variations to try:
- Add more veggies – Mix the traditional fattoush veggies with your favorites, like thinly sliced carrots, radicchio, spinach, or chopped kale.
- Mediterranean mix-ins – Enhance the fresh Mediterranean flavors with kalamata olives, crumbled feta cheese, marinated artichokes, pine nuts, or even pomegranate seeds.
- Boost the protein – Add grilled chicken, sliced lamb, chickpeas, white beans, avocado, quinoa, or falafel to turn this salad into a main dish!
- Gluten-free pita chips – Fattoush salad isn’t traditionally gluten-free because of the toasted pita bread, but you can easily make it gluten-free by making the chips with gluten-free pita bread or swapping them for gluten-free croutons.
Serving suggestions
In Lebanon and throughout the Middle East, fattoush salad is often served as part of a mezze spread with other small plates and appetizers, such as hummus, baba ganoush, tabbouleh, and falafel. Surround the mezze with a variety of fresh vegetables, bread, and crackers, then get to dipping.
You can also serve this salad as a fresh and healthy side dish with practically any Mediterranean-inspired main course. Try it with:
Storing
I recommend storing the salad and pita chips separately to prevent the bread from becoming soggy. To store, keep the salad in an airtight container in the fridge for 1 to 2 days and place the pita chips in an airtight container on the kitchen counter for up to 4 or 5 days.
Erin’s wine pairings
- A crisp and aromatic Sauvignon Blanc or a light and refreshing Pinot Grigio pairs well with the fresh fattoush ingredients.
- A dry Rosé with fruity notes is a delightful pairing, especially on a warm day.
- If you prefer red wine, choose a light-bodied variety that won’t overpower the delicate flavors, like Pinot Noir or Beaujolais.
More Middle Eastern-inspired recipes
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Full Recipe
Fattoush Salad
Ingredients
- 1 head romaine lettuce (chopped into bite-sized pieces)
- 1 cup cherry tomatoes (halved)
- 2-3 Persian cucumbers (thinly sliced)
- 1 bell pepper (red, orange or yellow, chopped)
- 5 radishes (sliced)
- 2 green onions (sliced)
- ¼ cup fresh parsley (minced)
- ¼ cup fresh mint (minced)
Dressing
- 3 Tablespoon olive oil
- 2 Tablespoon lemon juice
- 2 cloves garlic (grated or minced)
- 1 teaspoon sumac
- 1 teaspoon pomegranate molasses
- 1 teaspoon salt
- Pepper (to taste)
Pita Chips
- 1 large pita bread (cut into 1-inch pieces)
- 1 Tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400-degrees F.
Make the Dressing
- Whisk together the olive oil, lemon juice, garlic, sumac, pomegranate molasses, salt and pepper, until well combined. Set aside.
Bake the Pita Chips
- Toss the pita bread with olive oil, salt and pepper. Then bake it at 400°F for 5-10 minutes (depending on the thickness of your pita chips) until golden and crisp.
Assemble
- Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
- Add the fried pita bread to the salad immediately before serving.
Notes
-
Don’t add the dressing or pita chips until right before serving the salad. If the veggies and chips sit too long, they’ll become soggy.
-
Feel free to make the salad dressing 3 to 4 days in advance to save time. Keep it in a sealed jar in the refrigerator until it’s time to eat.
-
You can also chop the salad veggies and keep them in separate airtight containers in the fridge for 1 to 2 days before serving.
-
If you have time, let the salad rest for 5 to 10 minutes after assembly so the flavors can meld.
-
Add more veggies – Mix the traditional fattoush veggies with your favorites, like thinly sliced carrots, radicchio, spinach, or chopped kale.
-
Mediterranean mix-ins – Enhance the fresh Mediterranean flavors with kalamata olives, crumbled feta cheese, marinated artichokes, pine nuts, or even pomegranate seeds.
-
Boost the protein – Add grilled chicken, sliced lamb, chickpeas, white beans, avocado, quinoa, or falafel to turn this salad into a main dish!
-
Gluten-free pita chips – Fattoush salad isn’t traditionally gluten-free because of the toasted pita bread, but you can easily make it gluten-free by making the chips with gluten-free pita bread or swapping them for gluten-free croutons.
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