Lebanese Fattoush Salad Recipe

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!

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!

What is fattoush salad? 

Fattoush is a popular Middle Eastern salad known for its vibrant flavors, colors, and crunch. The word “fattoush” comes from the Arabic word “fatteh”, meaning “crumbled” or “crushed”. 

An Arabic fattoush salad is typically made with raw chopped veggies like romaine lettuce, tomatoes, cucumbers, radishes, and bell peppers, but these are flexible. Feel free to use your favorites instead!

The veggies are tossed in a traditional fattoush salad dressing made with ingredients like sumac and pomegranate molasses, then topped with fried pita bread for crunch. With bright and tangy flavors, refreshment in every bite, and salty, crunchy chips, there’s so much to love about a fattoush salad.

Ingredients 

• 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

To 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.

Meanwhile, make the dressing by whisking the olive oil, lemon juice, minced garlic, sumac, pomegranate molasses, salt, and pepper in a small bowl until well combined.

To 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! 

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:

• Sous Vide Lamb Chops 
• Instant Pot Persian Beef Stew
• Greek Lamb Lettuce Wraps 
• Roasted Squash Salad with Creamy Tahini Dressing

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.

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

• Lebanese Cabbage Salad 
• Lebanese Garlic Sauce 
• Shirazi Salad (Persian Cucumber Tomato Salad) 
• Israeli Couscous Tabbouleh Salad 
• Tahini Yogurt Sauce (Middle Eastern Yogurt Sauce)
• Israeli Couscous with Tomatoes 

​​​​Did you make this Lebanese salad recipe?

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