Some salads are just salads, a simple side dish to round out a meal. And then there are salads that are the main event, a vibrant explosion of flavor and texture that you’ll find yourself craving. That, my friends, is a Lebanese fattoush salad. It’s one of my absolute favorite recipes to make, especially when I want something that feels both incredibly fresh and deeply satisfying.
Fattoush is a brilliant culinary invention from Lebanon. At its heart, it’s a simple chopped salad, but it’s elevated into something truly special with two key ingredients: crispy fried pita bread and a zesty sumac dressing. It’s crunchy, tangy, and packed with fresh herbs. It’s the perfect quick meal for a busy weeknight, a showstopper for a potluck, and a delightful addition to any picnic spread. Our Food Rhythms presents you with this beginner-friendly recipe that will make you feel like a kitchen superstar.
What Makes Fattoush So Special?
Fattoush stands out in the world of salads. It’s not just a bowl of greens; it’s a party of textures and tastes. The name comes from the Arabic word fatteh, which refers to dishes that use stale, toasted, or fried bread as a base. It's a clever and delicious way to use up leftover pita.
The magic of this Middle Eastern salad recipe lies in a few key elements:
- The Crispy Pita Chips: This is the signature crunch. We’ll make our own crispy pita chips that are seasoned and toasted to perfection. They are the best part.
- The Sumac Dressing: Sumac is a wonderfully tangy, lemony spice that is the heart and soul of the dressing. It gives the salad its characteristic bright, zesty flavor.The Fresh Herbs: Fattoush is loaded with fresh herbs, typically parsley and mint. They add a burst of freshness that makes the whole salad feel alive.
Ingredient Overview
This recipe uses simple, fresh ingredients. Here’s a breakdown of what you’ll need and why it matters.
- For the Crispy Pita Chips:
- Pita Bread: You can use white or whole wheat pita. Thinner pitas will get crispier.
- Olive Oil & Spices: A little olive oil, salt, and sumac will turn plain pita into irresistible, crunchy bites.
- For the Salad:
- Romaine Lettuce: This provides a sturdy, crunchy base that holds up well to the dressing.
- Vegetables: We’re using a classic combination of tomatoes, cucumbers, bell peppers (any color works), and radishes. They all add their own unique crunch and freshness.
- Red Onion: A little bit of thinly sliced red onion adds a nice pungent bite.
- Fresh Herbs: A generous amount of fresh parsley and mint is non-negotiable. They are essential to the salad’s flavor.
- For the Sumac Salad Dressing:
- Extra Virgin Olive Oil: The base of our dressing. Use a good quality one for the best flavor.
- Lemon Juice: Freshly squeezed lemon juice provides bright acidity.
- Ground Sumac: This is the star ingredient. It's a reddish-purple spice with a tangy, almost sour flavor. You can find it in the spice aisle of most large supermarkets or at any Middle Eastern grocery store.Garlic & Pomegranate Molasses: A minced garlic clove adds a bit of bite, and a touch of pomegranate molasses adds a wonderful sweet-tart complexity. If you can’t find pomegranate molasses, you can leave it out, but it adds a lovely depth.
Step-by-Step Instructions
This beginner-friendly recipe is broken down into two easy parts: making the crispy pita chips and assembling the salad.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6
Part 1: Make the Crispy Pita Chips
Ingredients:
- 2 large pita breads
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground sumac
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prep the Pita: Cut the pita bread into bite-sized, 1-inch squares.
- Season: In a medium bowl, toss the pita squares with olive oil, salt, and sumac until they are evenly coated.
- Bake: Spread the seasoned pita in a single layer on a baking sheet. Bake for 8-10 minutes, or until they are golden brown and crispy. Keep a close eye on them, as they can burn quickly. Once done, set them aside to cool.
Part 2: Assemble the Fattoush Salad
Ingredients for the Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 ½ teaspoons ground sumac
- 1 teaspoon pomegranate molasses (optional)
- 1 clove garlic, minced
- ½ teaspoon salt
Ingredients for the Salad:
- 1 large head of romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 English cucumber, chopped
- 1 bell pepper (any color), chopped
- 5-6 radishes, thinly sliced
- ½ red onion, thinly sliced
- 1 cup fresh parsley, roughly chopped
- ½ cup fresh mint leaves, roughly chopped
Instructions:
- Make the Dressing: In a small bowl or a jar with a lid, whisk together the olive oil, lemon juice, sumac, pomegranate molasses (if using), minced garlic, and salt. Whisk until the dressing is well combined.
- Combine the Vegetables: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, bell pepper, radishes, and red onion.
- Add the Herbs: Add the fresh parsley and mint to the bowl.
- Dress the Salad: Pour about half of the dressing over the salad and toss gently to coat everything. You can add more dressing as needed, but you don’t want to oversaturate it.
- Add the Pita and Serve: Just before serving, add the cooled crispy pita chips to the salad and give it one final toss. This ensures the pita stays crunchy. Serve immediately.
Pro Tips and Variations
- Meal Prep Tip: You can make the pita chips and the dressing a few days in advance. Store the pita chips in an airtight container at room temperature and the dressing in the fridge. Chop your vegetables ahead of time too, but wait to assemble and dress the salad until you’re ready to eat.
- Make it a Meal: To turn this into a more substantial meal, add a source of protein. Grilled chicken, chickpeas, or crumbled feta cheese are all fantastic additions.
- Customize Your Veggies: Feel free to add or substitute other vegetables. Purslane is a traditional addition if you can find it.Don't Toss it Late: The most important tip for a great fattoush is to add the pita chips right at the end. If they sit in the dressing for too long, they will become soggy.
Serving Suggestions
This Lebanese fattoush salad is incredibly versatile.
It’s hearty enough to be a light main course, especially with some added protein. It also makes a fantastic side dish for grilled meats like chicken kebabs or lamb chops. It’s the perfect vibrant addition to any Middle Eastern-inspired feast.
A Salad You'll Actually Crave
Fattoush is proof that a quick and easy salad can be the most exciting dish on the table. It’s a wonderful rhythm of fresh, crunchy, and tangy flavors that come together in perfect harmony. It’s one of my go-to recipes for a reason; it’s simple to make, packed with flavor, and always feels special.
