Fattoush Salad
My easy Fattoush Salad recipe features bright and fresh veggies, tender herbs, crisp lettuce, toasted pita, and a zesty sumac vinaigrette.
This is such a beautiful and simple salad packed with flavor and texture. Fattoush is one of my favorite salads to order when I dine out at a Middle Eastern or Lebanese restaurant and now you can make it at home!
Table of Contents
The Most Delicious Fattoush Salad Recipe
This fattoush salad recipe is the side dish of summer! It’s a Middle Eastern staple, fattoush is fresh and bright, featuring seasonal vegetables like tomatoes, cucumbers, radishes, and lettuce, plus a hefty dose of parsley and mint.
As good as summer tomatoes are, the crispy pita bread toasted in olive oil and spices really takes this salad over the top. Croutons are so over–crispy pita bread is king!
Because fattoush salad is so simple, it’s so important to use veggies at their peak flavor and freshness. I love serving it alongside a simple roast chicken or with my beef kofta kebabs for a fresh and healthy summer dinner.
What is Sumac?
Sumac is a Middle Eastern spice that tastes somewhat like fresh lemon juice – a bit sour and zesty! But it’s much more complex and nuanced in flavor. It’s truly one of my favorite spices and I love using it in roasting, like with my roasted sumac potato wedges.
You can find sumac in well-stocked grocery stores (try the bulk spices section), at your local mediterranean or middle eastern market, or on amazon!
How to Make Fattoush Salad
Fattoush salad comes together in no time at all! I recommend using a small food processor or immersion blender to really emulsify the dressing.
Tools Needed
Ingredients & Substitutions
- Lettuce. I love using little gem lettuce here, but you can use romaine as well.
- Red onion. Make sure to slice the red onion very thin so that it’s not too overwhelming.
- Tomatoes. Use any good, ripe tomatoes!
- Cucumber. I like using baby or persian cucumbers or english cucumbers. Regular cucumber can be used, but be sure to peel it first.
- Radishes. I love the crunch that radishes add here! You can use any fresh radishes that you like.
- Pita bread. Look for pita bread that has a pocket as it’s better for tearing and toasting.
- Fresh herbs. Mint and parsley are classic here.
- Sumac vinaigrette. My simple sumac vinaigrette calls for sumac, olive oil, lemon juice, red wine vinegar, honey, oregano, cumin, and a bit of dijon for tang.
The Process
- Make the dressing. In a mason jar, combine the olive oil, red wine vinegar, lemon juice, sumac, oregano, cumin, honey, and dijon. Use an immersion blender to blend the vinaigrette until smooth and then season to taste with salt and pepper. Alternately, whisk all the ingredients together by hand until emulsified.
- Make the pita chips. Line a baking sheet with parchment paper. Open the pita pockets and tear the pita into pieces. Toss with the olive oil and sprinkle with the za’atar, sumac, and salt. Bake at 375 F for 7-8 minutes, until golden brown and crispy. Remove from the oven and let the pita cool.
- Prep the lettuce. Tear the lettuce leaves off the head of lettuce and rinse them in cold water. Pat them dry or use a salad spinner to dry the lettuce. Lay the lettuce on a baking sheet and refrigerate until ready to use.
- Marinate the vegetables. In a large mixing bowl, add the chopped tomatoes, cucumbers, sliced onion, and radishes, and half of the torn herbs and toss them with a few spoonfuls of the dressing and a sprinkle of salt and pepper. Let them marinate for 15 minutes.
- Assemble the fattoush salad. Toss the marinated vegetables with the lettuce and pita crisps with more dressing right before serving. Top with the remaining fresh herbs and serve right away.
Recipe Tips & Tricks
Blend the dressing so that it doesn’t separate. I love using an immersion blender for emulsifying dressings so that they don’t separate. You could also toss everything into a blender or food processor and blend until smooth and emulsified.
Make the dressing in advance. The flavor of the sumac dressing only gets better as it sits so I recommend making it about an hour in advance.
Marinate the veggies. Rather than just tossing all the salad ingredients with the dressing before serving, I like to toss the vegetables and herbs in some of the dressing ahead of time so that the flavor really soaks in. This is an optional step, but I think it makes a difference!
Don’t add the pita chips until right as you serve the salad. Part of what makes this salad so great is the texture of the crispy pita in the salad. Don’t add the crisps until right as you plan to serve the salad for best results.
Storage Instructions
This fattoush salad is best enjoyed fresh! If you are prepping ahead for a dinner party, prepare everything and add the dressing and toasted pita right before serving.
Any leftover sumac dressing can be stored in an airtight container in the fridge for up to 2 weeks. Store toasted pita in an airtight container at room temperature for up to 2 days.
What to Serve with Fattoush Salad
This light and fresh salad can really be served with anything! I love serving it with a main protein or pasta for a balanced meal that keeps me feeling full and satisfied. Some of my favorite mains to serve with fattoush salad are:
- Grilled Greek Salmon
- Chimichurri Shrimp
- Grilled Lemon Herb Chicken
- Roast Chicken Piccata
- Caramelized Shallot Pasta
- Grilled Salmon Skewers
This easy and flavorful Fattoush Salad recipe is the salad of summer! It’s the perfect side dish to so many recipes. If you do try this recipe, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Salad Recipes to Try
Thai Steak Salad
Loaded Wedge Salad
Italian Chopped Salad
Steak and Caramelized Onion Salad
Vietnamese Chicken Salad
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Fattoush Salad Recipe
Ingredients
Salad
- 3 heads of little gem lettuce or 1 head of romaine
- 1/4 red onion, thinly sliced
- 2-3 ripe tomatoes, chopped
- 3 baby cucumbers or 1/2 english cucumber, chopped
- 6 radishes, chopped
- 1/4 cup flat-leaf parsley leaves, torn
- 1/4 cup fresh mint leaves, torn
- 2 pita pockets
- 3 tablespoons olive oil
- sumac, for sprinkling
- za'atar for sprinkling (optional)
- kosher salt & freshly cracked pepper
Sumac Vinaigrette
- 2/3 cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespons fresh lemon juice
- 1 tablespoon sumac
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 teaspoons honey
- 1 teaspoon dijon mustard
Instructions
- Make the dressing. In a mason jar, combine the olive oil, red wine vinegar, lemon juice, sumac, oregano, cumin, honey, and dijon. Use an immersion blender to blend the vinaigrette until smooth and then season to taste with salt and pepper. Alternately, whisk all the ingredients together by hand until emulsified.
- Make the pita chips. Line a baking sheet with parchment paper. Open the pita pockets and tear the pita into pieces. Toss with the olive oil and sprinkle with the za'atar, sumac, and salt. Bake at 375 F for 6-8 minutes, until golden brown and crispy. Remove from the oven and let the pita cool.
- Prep the lettuce. Tear the lettuce leaves off the head of lettuce and into bite-sized pieces. Rinse them in cold water and pat them dry or use a salad spinner to dry the lettuce. Lay the lettuce on a baking sheet and refrigerate until ready to use.
- Marinate the vegetables. In a large mixing bowl, add the chopped tomatoes, cucumbers, sliced onion, and radishes, and half of the torn herbs and toss them with a few spoonfuls of the dressing and a sprinkle of salt and pepper. Let them marinate for 15 minutes.
- Assemble the fattoush salad. Toss the marinated vegetables with the lettuce and pita crisps with more dressing right before serving. Top with the remaining fresh herbs and serve right away.
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