Fattoush salad made with crunchy romaine, cucumbers, radishes, and golden pita chips tossed in a fruity Mediterranean dressing.
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My favorite part about this fattoush salad is the crisp pita chips, lightly fried in olive oil, absorbing all the dressing, creating a nostalgic, flavorful bite.
I remember the first time I had fattoush salad. It all took place in St. Louis, Missouri, at a Lebanese eatery named The Vine. It was ten years ago and it was love at first bite.
Fast forward many years later, I was reintroduced to Fattoush salad again by my neighbor Amina, who later became one of my closest friends. She would always invite my family for dinner out of pure hospitality and kindness, and her mother always prepared this amazing fattoush salad for us. Ah, what great memories...
Through all the years of eating fattoush, I came up with the perfect recipe I know you'll love.♡
Fattoush Ingredients
Lettuce
There is no other lettuce superior to romaine lettuce. It's crunchy, not bitter, and has a mild taste. I like to chop the romaine into bite-sized pieces.
Vegetables
The primary ingredients of a tasty fattoush salad are tomatoes, green onions, cucumbers, and radishes. With the crispiness of cucumbers and radishes, the juicy taste of tomatoes, and the strong flavor of green onions, these fresh ingredients give the salad a distinct flavor. The combination of these components goes well with the tart vinaigrette usually served with fattoush salad.
Herbs
Fresh mint leaves and fresh parsley are essential. I like to chop both, leaving some leaves whole. It's delicious.
Meditteranean Dressing
The base of the Mediterranean dressing is olive oil, lemon juice pomegranate molasses, sumac, and dried earthy oregano. This dressing is so fruity and amazing.
Pita Bread
Egyptian-style pita bread is ideal. I like to open the pita and tear it into pieces before frying them golden brown. However, I do not live in the most able state to get quality Mediterranean foods (as I live in Wisconsin). However, time and time again I use Greek pita, I cut them into cubes right before frying and they also work very nicely.
How to Make Fattoush Salad
Make the Mediterranean Dressing
- First, add the lemon juice, pomegranate molasses, red wine vinegar, dried oregano, sumac, salt, and pepper into a mixing bowl.
- Whisk the ingredients together until they are well combined.
- Slowly drizzle the olive oil into the bowl while continuously whisking the mixture. Keep whisking until the dressing becomes glossy and no pools of olive oil are visible.
Fry the Pita Bread
- Cut the pita into bite-size pieces.
- Heat a skillet over medium heat.
- Once heated drizzle in a couple tablespoons of olive oil.
- Add the pita pieces, and season with a pinch of salt and pepper.
- Fry the pita until golden brown, continuously stirring, about 5 minutes.
- Remove the crispy bread and place aside on a paper-towel-lined plate.
Put it All Together and Serve
- To prepare the salad, start by thinly slicing the cucumbers and radishes. I recommend using a mandolin slicer for this step.
- Cut the tomatoes into small wedges and lightly chop the romaine lettuce, mint, and parsley.
- Next, place the romaine at the bottom of a large serving bowl or platter. Follow it up by adding the radishes, cucumbers, and fresh herbs.
- Then, top everything off with the tomatoes and fried pita. Lastly, drizzle the dressing over all ingredients and lightly toss everything together before serving.
Substitutions & Variations
Although fattoush salad is delightful and full of flavor as is, here are a few substitutions and Variations to consider.
- Protein - add chickpeas, grilled chicken, or steak for extra protein.
- Iceberg lettuce - swap romaine for iceberg. Both are light in flavor and have a nice crunch factor.
- Veggie-loaded - Add sweet bell peppers, artichoke hearts, or shredded carrots for a veggie-loaded version.
If you are looking for a protein-packed salad, try my steak salad with escarole or if you are looking for a salad that can be easily packed for picnics, work, or school, try my creamy chicken salad recipe.
How to Store
Fattoush salad is best enjoyed fresh, however, if you need to make it ahead, you can prepare all the ingredients separately and store them in airtight containers in the refrigerator. When you're ready to serve, toss everything together, add the dressing, and fry the pita just before serving. This will ensure that your salad is as fresh and crispy as possible
More Crave-Worthy Salads
- Shirazi salad
- Steak Salad with Pickled Fennel and Parmesan
- Beet Salad with Goat Cheese and Balsamic Vinaigrette
- Red Cabbage Salad with Greek Dressing
- Brussel Sprout Salad with Sweet Orange Dill Dressing and Fennel
Fattoush Salad Recipe
Amazing Fattoush salad with crunchy romaine, cucumbers, and radishes. A refreshing mix of veggies tossed in a fruity Mediterranean dressing.
- Prep Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 People 1x
- Category: Main Course, Salads
- Cuisine: Middle Eastern
Ingredients
Mediterranean Dressing
- 1 large romaine lettuce, rinsed, dried, and chopped
- ¼ cup lemon juice (about 1 large lemon)
- 2 tablespoons pomegranate molasses
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon sumac
- ½ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 3 tablespoons extra virgin olive oil
- 4 small radishes thinly sliced
- 4 small Persian cucumbers thinly sliced
- 2 medium green onion, thinly sliced
- 2 medium tomatoes on the vine, cut into small wedges
Herbs
- ¼ cup lightly packed mint leaves, lightly chopped
- ¼ cup lightly packed fresh parsley, lightly chopped
Other
- 2 medium pita bread cut into pieces
- + olive oil for frying
Instructions
MAKE THE MEDITERRANEAN DRESSING
- Add the lemon juice, pomegranate molasses, red wine vinegar, dried oregano, sumac, salt, and pepper into a mixing bowl.
- Whisk the ingredients together until they are well combined.
- Slowly drizzle the olive oil into the bowl while continuously whisking the mixture.
- Keep whisking until the dressing becomes glossy and no pools of olive oil are visible. Place aside.
FRY THE PITA BREAD
- Cut the pita into bite-size pieces.
- Heat a skillet over medium heat.
- Once heated drizzle in a couple tablespoons of olive oil.
- Add the pita pieces, and season with a pinch of salt and pepper.
- Fry the pita until golden brown, continuously stirring, about 5 minutes.
- Remove the crispy bread and place aside on a paper-towel-lined plate. Place aside.
PUT IT ALL TOGETHER AND SERVE
- Place the romaine at the bottom of a large serving bowl or platter, followed by the radishes, cucumbers, green onion, and fresh herbs.
- Top with tomatoes and the fried pita. Drizzle the dressing over all of the ingredients and lightly toss just before serving.
Alissa says
Great recipe. I'm going to make it again today. It was so flavor and filling.