Fattoush (فتوش) — Lebanese Crispy Bread Salad with Sumac Dressing
Fattoush is a beloved Lebanese salad that turns day-old pita into crunchy croutons and pairs it with crisp vegetables and a bright sumac-lemon dressing. It’s a classic mezze dish served across the Levant, especially in warm seasons.
Printable Recipe Card
Servings: 4 · Total: 28 min · Difficulty: easy
Ingredients (quick list)
- 160 g pita bread (about 2 medium pitas, split into 2 layers)
- 20 ml olive oil (for baking the pita)
- 2 g kosher salt (for seasoning the pita)
- 220 g romaine lettuce (washed, dried, chopped)
- 180 g cucumber (diced)
- 240 g tomatoes (diced, seeds drained if very juicy)
- 80 g radishes (thinly sliced)
- 90 g green bell pepper (diced)
- 40 g green onions (thinly sliced)
- 25 g fresh parsley (finely chopped)
- 8 g fresh mint (finely chopped)
- 45 ml lemon juice (freshly squeezed)
+ 5 more in the full ingredients section below.
Steps (summary)
- Heat the oven to 190°C (375°F) and set a rack in the middle. Split the pita into thin layers, then tear into 3–4 cm pieces so t…
- Toss the pita pieces with 20 ml olive oil and 2 g salt until lightly coated. Spread in a single layer on a sheet pan and bake f…
- While the pita bakes, prepare the vegetables and herbs and keep them cold and dry. Chop the romaine, dice the cucumber and toma…
- Make the sumac dressing in a bowl: whisk lemon juice, extra-virgin olive oil, sumac, pomegranate molasses, grated garlic, salt,…
- In a large mixing bowl, combine romaine, cucumber, tomatoes, radishes, bell pepper, and green onions. Add the parsley and mint,…
- Pour about three-quarters of the dressing over the salad and toss for 20–30 seconds to coat every piece. Taste and add the rema…
+ 1 more steps in the full instructions section below.
Cultural Background
Fattoush is a hallmark of Lebanese home cooking and mezze culture, traditionally using leftover pita to avoid waste. Sumac and pomegranate molasses give the salad its signature Levantine tartness and vivid, refreshing character.
Equipment
💡 Tips
- Dry the lettuce and herbs thoroughly (use a salad spinner) to keep the pita crisp and the dressing clingy.
- For extra crunch, bake the pita until it is fully crisp all the way through; pale pita softens faster once dressed.
- If your sumac is mild, increase it to 9 g (3 tsp) and let the dressing rest 5 minutes for fuller tang.
⚠️ Common Mistakes
❌ Tossing the pita with the salad too early, making it soggy.
✅ Fix: Add pita chips only at the end and serve immediately; keep extra chips on the side for topping.
❌ Watery tomatoes diluting the dressing.
✅ Fix: Dice tomatoes and drain excess juice for 2 minutes, or use firmer ripe tomatoes and remove some seeds.
❌ Harsh raw garlic overpowering the dressing.
✅ Fix: Grate the garlic finely and let the dressing rest 2–5 minutes; or reduce garlic to 3 g for a softer bite.
🧊 How to Store
Store undressed salad (vegetables and herbs) in an airtight container for up to 24 hours and dressing refrigerated for up to 5 days. Keep pita chips sealed at room temperature for 2 days. Toss only what you will eat; once dressed, fattoush is best within 30 minutes.
📅 Make Ahead
Bake the pita chips up to 2 days ahead and keep them airtight at room temperature. Chop vegetables and herbs up to 12 hours ahead and refrigerate, well covered and very dry. Whisk the dressing up to 5 days ahead; shake before using.
🍽️ Pairs Well With
- Hummus
- baba ghanoush
- grilled chicken shish taouk
- kafta
- labneh
- olives.
Regional Variations
- Some Lebanese households add purslane (bakleh) for a lemony, succulent crunch.
- In parts of Syria and Palestine, fattoush may include toasted bread rubbed with garlic and more pomegranate molasses for deeper sweetness.
- A summer variation adds 120 g diced watermelon for a sweet-tart contrast with sumac.
Ingredients
- 160 gpita bread (about 2 medium pitas, split into 2 layers)
- 20 mlolive oil (for baking the pita)
- 2 gkosher salt (for seasoning the pita)
- 220 gromaine lettuce (washed, dried, chopped)
- 180 gcucumber (diced)
- 240 gtomatoes (diced, seeds drained if very juicy)
- 80 gradishes (thinly sliced)
- 90 ggreen bell pepper (diced)
- 40 ggreen onions (thinly sliced)
- 25 gfresh parsley (finely chopped)
- 8 gfresh mint (finely chopped)
- 45 mllemon juice (freshly squeezed)
- 60 mlextra-virgin olive oil (fruity style preferred)
- 6 gsumac (about 2 tsp)
- 10 mlpomegranate molasses (adds classic tang and depth)
- 6 ggarlic (1 large clove, finely grated)
- 1 gblack pepper (about 1/2 tsp, freshly ground)
🔄 Substitutions
- pomegranate molasses→ 8 ml lemon juice + 5 ml honey
- romaine lettuce→ cos lettuce or mixed baby greens (same weight)
- green bell pepper→ 120 g purslane or 90 g diced cucumber extra
Instructions
- 1
Heat the oven to 190°C (375°F) and set a rack in the middle. Split the pita into thin layers, then tear into 3–4 cm pieces so they crisp evenly and stay craggy for catching dressing.
- 2
Toss the pita pieces with 20 ml olive oil and 2 g salt until lightly coated. Spread in a single layer on a sheet pan and bake for 6–8 minutes, stirring once halfway, until deeply crisp and lightly golden.
- 3
While the pita bakes, prepare the vegetables and herbs and keep them cold and dry. Chop the romaine, dice the cucumber and tomatoes, slice the radishes, and dice the bell pepper so the salad has a balanced bite in every forkful.
- 4
Make the sumac dressing in a bowl: whisk lemon juice, extra-virgin olive oil, sumac, pomegranate molasses, grated garlic, salt, and black pepper until emulsified. Let it stand for 2 minutes so the sumac blooms and the garlic mellows slightly.
- 5
In a large mixing bowl, combine romaine, cucumber, tomatoes, radishes, bell pepper, and green onions. Add the parsley and mint, then toss gently to distribute the herbs without bruising the leaves.
- 6
Pour about three-quarters of the dressing over the salad and toss for 20–30 seconds to coat every piece. Taste and add the remaining dressing in small amounts until the salad is bright and tangy but not swimming.
- 7
Add the warm or room-temperature pita chips right before serving and toss once more very briefly. Serve immediately so the bread stays audibly crisp while still picking up a light sheen of the sumac dressing.
🪪 Recipe Passport
Cultural Background
Fattoush is a hallmark of Lebanese home cooking and mezze culture, traditionally using leftover pita to avoid waste. Sumac and pomegranate molasses give the salad its signature Levantine tartness and vivid, refreshing character.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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