Fattoush is a colorful, zesty salad that brings the sun-drenched flavors of the Levant straight to your table.
This iconic Middle Eastern dish combines crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, radishes, and fragrant herbs—tossed in a bold dressing of lemon juice, garlic, olive oil, and tangy sumac.
What sets Fattoush apart is the golden, toasted pita bread torn into rustic bites and tossed through the salad, soaking up the dressing while keeping its satisfying crunch.
A drizzle of pomegranate molasses adds a sweet-sour twist that makes every forkful pop. Whether served alongside grilled meats, part of a mezze spread, or on its own as a vibrant main, Fattoush is the definition of fresh, textured, and endlessly craveable.
⦁ 2 pita breads, split horizontally
⦁ 1 garlic clove, crushed
⦁ 1 tsp salt
⦁ 2 tbsp fresh lemon juice
⦁ 1½ tsp pomegranate molasses
⦁ ¾ cup extra virgin olive oil
⦁ ½ cup fresh mint leaves, coarsely chopped
⦁ ½ cup minced flat-leaf parsley
⦁ 2–3 tomatoes, diced
⦁ 1 large cucumber, chopped into half-moons
⦁ 1 green pepper, chopped
⦁ 1 onion, cut into thin wedges
⦁ 1 head romaine lettuce, cut into ½-inch ribbons
⦁ 1 tbsp sumac powder
1. Toast at 180°C (350°F) pita breads in the oven until golden and crisp. Once cooled, break into 1-inch pieces.
2. In a mortar, pound garlic with salt until a smooth paste forms. Stir in lemon juice and pomegranate molasses, then drizzle in olive oil, whisking until emulsified.
3. In a large bowl, combine tomatoes, onion, cucumber, bell pepper, lettuce, parsley, and mint. Pour dressing over salad and toss well.
4. Sprinkle toasted pita pieces and sumac powder on top just before serving.
🛒 Choosing Ingredients
✔ Pita Bread – Use day-old or slightly stale pita; thinner pitas toast faster and give better crunch
✔ Sumac – Essential for the signature tangy flavor; look for bright red sumac with a citrusy aroma
✔ Pomegranate Molasses – Adds sweet-sour depth; if unavailable, substitute with balsamic vinegar + a touch of honey
✔ Fresh Herbs – Use flat-leaf parsley and fresh mint for aroma and brightness; avoid dried substitutes
✔ Vegetables – Use firm cucumbers, ripe tomatoes, crisp romaine, and sweet peppers for best flavor and texture
👩🍳 Preparation Tips
✔ Toasting Pita – Toast at 180°C (350°F) for 8–10 minutes until golden and crisp; cool before breaking into pieces
✔ Smooth Garlic Paste – Pound garlic with salt in a mortar for a mellow, emulsified base for the dressing
✔ Balanced Dressing – Taste and adjust lemon juice and molasses for ideal tartness before tossing
✔ Mix in Stages – Toss herbs and vegetables with dressing first, then add toasted pita just before serving to maintain crunch
✔ Make-Ahead Friendly – Prep vegetables and dressing separately and store chilled; combine before serving
🔥 Cooking Techniques & Temperatures
✔ Toasting Pita – Bake in a preheated oven at 180°C (350°F) until crisp, flipping once halfway through
✔ Sauté Variation – Optional: Lightly sauté onions or peppers for a warmer version, but traditionally all ingredients are raw
✔ Room Temperature Dressing – Allow dressing to come to room temperature before tossing for best emulsification
🥗 Serving & Storage
✔ Serve Immediately – Toss just before serving for the crunchiest texture
✔ Garnish Tip – Finish with a final sprinkle of sumac and a drizzle of olive oil or molasses
✔ Leftovers – If needed, store salad and pita separately; recombine before eating
✔ Pairings – Serve with grilled meats, falafel, or part of a mezze platter