Go Back
Close-up of Fattoush salad for recipe card, showing crispy pita and fresh vegetables.
Easy Mediterranean Recipes Admin

Middle Eastern Fattoush Recipe

A traditional and vibrant Fattoush recipe featuring crispy toasted pita, a blend of fresh herbs, and a zesty Lebanese sumac dressing, perfectly suited for a healthy Mediterranean diet.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Calories: 326.5
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large head Romaine lettuce chopped
  • 3 medium tomatoes chopped
  • 2 large cucumbers chopped
  • 5 radishes thinly sliced
  • 1 green bell pepper chopped
  • 4 green onions chopped
  • 1 cup fresh parsley chopped
  • 1/2 cup fresh mint chopped
  • 2 pieces pita bread or 1 cup pita chips, cut into 1-inch pieces.
For the Lebanese Sumac Dressing:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp pomegranate molasses
  • 1 tsp ground sumac
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large Chef's Knife Chopping all vegetables and herbs.
  • 1 Large Cutting Board Surface for chopping.
  • 1 Measuring Spoons & Cups Accurately measuring dressing ingredients (oil, molasses, lemon juice).
  • 1 Extra-Large Mixing Bowl Combining the vegetables and tossing the entire salad.
  • 1 Small Bowl or Jar with Lid Whisking/shaking the dressing to emulsify.
  • 1 Whisk or Fork Preparing the dressing.
  • 1 Slotted Spoon Crucial Pro Tip: Transferring the dressed salad to the serving platter to leave moisture behind.
  • 1 Baking Sheet Toasting/baking the pita bread.
  • 1 Oven or Toaster Oven Baking the pita (or an air fryer).
  • 1 Serving Platter or Bowl Final plating.

Method
 

Toast the Pita:
  1. Preheat oven to 350°F (180°C). Toss pita pieces with 1 tbsp olive oil and a pinch of salt. After that bake for 8-12 minutes until golden and crisp. Then set aside to cool.
Prepare Vegetables:
  1. Now, in a very large bowl, combine the chopped lettuce, tomatoes, cucumbers, radishes, bell pepper, green onions, parsley and mint.
Prepare the Dressing:
  1. Whisk or shake the olive oil in a small jar, include lemon juice, pomegranate molasses, sumac, garlic, salt and pepper until well combined and emulsified.
Assemble and Serve:
  1. Just before serving, drizzle about three-quarters of the dressing over the vegetables. Toss it gently. Then fold in the toasted pita pieces. Now, serve immediately, garnished with a light sprinkle of sumac.

Notes

Pro Tip: To prevent a watery salad, use a slotted spoon to transfer the salad from the mixing bowl to the serving dish, leaving any accumulated moisture behind.