Fattoush Recipe

Name: Fattoush Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Middle-Eastern
Ingredients: 1/3 cup lemon juice; 1 garlic clove, minced (optional); 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; 1/4 cup extra virgin olive oil; 2 medium pita breads, separated, torn into pieces; Olive oil, for frying; 1 large romaine lettuce, chopped; 4 small Persian cucumbers, thinly sliced; 4 small radishes, thinly sliced; 3 green onions, thinly sliced; 2 medium tomatoes, cut into small wedges; ¼ cup fresh mint leaves; ¼ cup fresh parsley leaves, stems removed

ByAshley May 6, 2026May 6, 2026

Jump to Recipe

Fattoush salad made with crisp romaine, cucumbers, tomato, and fresh herbs with crispy olive oil-fried pita bread and tangy pomegranate dressing. Truly my favorite salad in the world!

I could eat this Lebanese salad every single day. I mean it! There's just so much going on: cucumbers, peppery radish, juicy tomatoes, and fresh mint and parsley that make every bite taste so fresh.

Then there's the bread. Egyptian bread, aish baladi, is a uniquely fluffy pita speckled with toasted wheat bran flakes on the exterior, which makes it rustier and more textured than, let's say, Greek Pita. It's chewy, yet airy, and tastes delicious. The salad dressing, which features pomegranate molasses, adds a frutiness that is just so tangy and delicious. The best part is how the crispy bread soaks up the dressing, yet still holds its crunch.

Fattoush salad ingredients including Persian cucumbers, sumac, dried oregano, olive oil, fresh herbs, pita bread, and pomegranate molasses arranged on a white surface.

Fattoush Ingredients

Romaine lettuce: Crisp, mild, and holds up well under dressing.
Persian cucumbers: Thin-skinned, small seeds, no peeling needed.
Ripe tomatoes: Use what's in season, roma, beef steak, heirloom, or vine tomatoes.
Radishes: Adds a peppery crunch.
Green onions: Sharp and flavorful.
Fresh mint and parsley: Non-negotiable. They're what give fattoush its bright flavor.
Pita bread: Egyptian-style pita, aish baladi, is the traditional choice.
Fattoush dressing: A fruity, tangy blend of lemon juice, red wine vinegar, pomegranate molasses, sumac, dried oregano, and extra virgin olive oil.

How to Make Fattoush Salad

Fattoush Salad Dressing

Add the lemon juice, pomegranate molasses, red wine vinegar, dried oregano, sumac, salt, and pepper into a mixing bowl. Whisk to dissolve the salt.

Slowly drizzle in the olive oil while continuously whisking. Set aside.

How to Fry Fattoush Pita Chips

Open the pita bread with your hands to create two thinner pieces. Tear into pieces.

In a skillet over medium heat, add olive oil and pita bread, and fry until golden. Transfer to a paper-towel-lined dish and place aside.

Fattoush Salad Dressing Over Fattoush Salad

How to Assemble Fattoush

Arrange the lettuce on a serving dish with the cucumbers, tomatoes, green onion, and radish. Add whole leaves of fresh parsley (stem removed) and fresh mint leaves. You can also give the herbs a rough chop if you don't want whole herbs.

Garnish by placing the crispy fried Egyptian bread on top. Pour the dressing all over everything and serve.

Serving Suggestions

I could eat this salad as is with grilled chicken; however, for a true experience, you have to pair it with other amazing Middle Eastern flavors like my Tahini Chicken, Shawarma, and a side of Vermicelli Rice. Perfect!

If you need a few sauces, try Muhammara, Tahini Sauce, and Zhoug Sauce!

Make Ahead Tips

Fattoush is easy to prep ahead with one rule: keep the pita separate until serving.

Chop all the vegetables and herbs up to 24 hours in advance and store them in the fridge. Make the dressing up to 5 days ahead and shake well just before using. Fry or bake the pita chips and store at room temperature in an airtight container for up to 2 days. When ready to serve, toss everything together and add the pita last.