Fattoush Salad
Fattoush is a Levantine bread salad of chopped vegetables, fresh herbs and toasted pita, tossed in a sharp dressing of lemon, sumac and pomegranate molasses. Baking the pita with a little oil keeps it light while still giving plenty of crunch. It comes together in 30 minutes and makes a fresh side next to soups and rice dishes on an iftar table.
Published
- Prep Time
- 20 mins
- Cook Time
- 10 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Fattoush Salad?
To make fattoush, toss torn pita with olive oil and sumac and bake at 200°C (400°F) for 8-10 minutes until crisp. Chop romaine, tomatoes, cucumber, radishes, green pepper, green onions, parsley and mint, then dress with olive oil, lemon juice, pomegranate molasses, garlic and sumac. Fold in the pita chips just before serving.
- Total time
- 30 mins
- Calories
- 310 per serving
- Protein
- 6 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Toasting
Ingredients
Pita chips
Salad
Dressing
Equipment
Baking sheet · Large salad bowl · Small bowl or jar · Whisk
Quick Directions
Toast the pita
Heat the oven to 200°C (400°F).
Make the dressing
Whisk the extra-virgin olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, salt and pepper in a small bowl, or shake them together in a jar.
Prepare the salad
Put the lettuce, tomatoes, cucumber, radishes, green pepper, green onions, parsley and mint in a large bowl.
Toss and serve
Just before serving, pour the dressing over the vegetables and toss well.
Step-by-Step Instructions
Follow these detailed steps to make the perfect fattoush salad.
Toast the pita
Heat the oven to 200°C (400°F). Split each pita into two thin rounds and tear or cut them into 2.5 cm (1 inch) pieces. Toss with the olive oil, sumac and a pinch of salt and spread them on a baking sheet. Bake for 8-10 minutes, tossing halfway, until golden and crisp. Let them cool; they crisp up more as they sit.
Make the dressing
Whisk the extra-virgin olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, salt and pepper in a small bowl, or shake them together in a jar.
Prepare the salad
Put the lettuce, tomatoes, cucumber, radishes, green pepper, green onions, parsley and mint in a large bowl.
Toss and serve
Just before serving, pour the dressing over the vegetables and toss well. Fold in most of the pita chips, scatter the rest on top and finish with a pinch of sumac. Serve straight away, while the pita is still crunchy.
Recipe Tips
- Dress the salad and add the pita only when you are ready to eat. Fattoush turns soggy quickly once it is dressed.
- Folding most of the chips in lets some of them soften in the dressing, while the ones on top stay crunchy.
- If you can find purslane, add a handful. It is a traditional fattoush green with a lemony crunch.
- Most pita is made without dairy, but some brands add milk or honey, so check the label if you need the salad vegan.
Variations
- Shallow-fry the pita pieces in 1 cm of oil over medium heat for 2-3 minutes, until golden, for richer, crunchier chips. This adds fat and calories.
- Add 1 cup cooked chickpeas, or serve with falafel or grilled chicken to make it a main meal.
- Scatter pomegranate seeds over the top for colour and a little sweetness.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 6 g |
| Carbs | 33 g |
| Fat | 18 g |
| Saturated fat | 2.5 g |
| Fibre | 5 g |
| Sugar | 9 g |
| Sodium | 490 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the undressed vegetables, dressing and pita chips separately. The chopped vegetables keep for 1 day in the fridge, the dressing for up to 5 days, and the chips for 3 days in an airtight container at room temperature.
Fattoush Salad FAQs
What is fattoush?
Fattoush is a Levantine bread salad of crisp toasted or fried pita, chopped vegetables and fresh herbs, tossed in a lemon, olive oil and sumac dressing. It is a popular side dish on iftar tables during Ramadan.
What is sumac and what can I use instead?
Sumac is a tart, deep red spice made from dried, ground sumac berries, sold at Middle Eastern grocery stores and in many spice aisles. If you cannot find it, add the finely grated zest of 1 lemon to the dressing. The salad will be less tangy and less red.
What can I use instead of pomegranate molasses?
Mix 1 tsp maple syrup with an extra 1 tsp lemon juice. It will not have the same fruity depth, but it balances the sharp dressing.
How do I keep fattoush from going soggy?
Keep the pita chips, dressing and chopped vegetables separate until just before serving, then toss everything together and eat it straight away.
Is fattoush vegan?
Yes, as long as your pita contains no milk or honey. The dressing is olive oil, lemon juice, pomegranate molasses, garlic and spices.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
