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Lebanese Fattoush Salad

Once you start making Lebanese Fattoush Salad, it will be a go-to favorite salad! My Fattoush recipe is an authentic Lebanese salad made with fresh vegetables, an addictive tangy Fattoush dressing, and pita chips.

Lebanese Fattoush Salad for the Mediterranean Diet

There are a few traditional Lebanese salads that belong in most every cook’s salad rotation: tabbouleh salad, Lebanese salata, and the darling of my own table and plate, Lebanese Fattoush salad. Read about how I got there in my story here.

Fattoush is made with a wonderful variety–lettuce plus fresh vegetables and herbs. Dress Fattoush with a unique dressing that is sweet-and-sour, bright with sumac spice, pomegranate molasses, and lemon. Finish Fattoush with a crush of crisp pita chips and a shower of fresh herbs.

Fattoush is so addictive for me that I will, in the face of enormous, epic Lebanese feasts of my own making, fill my plate half with Fattoush. The rest is just a supporting cast!! With a little chicken or kofta skewer alongside, I have all I need to feast and feast well.

Here’s how to make homemade Lebanese Fattoush salad with dressing we can’t get enough of:



What is Fattoush?

Also known as fatoush or fatoosh, the word Fattoush comes from the Arabic word “fatteh,” which refers to little “crumbs.” Both Fattoush salad and fatteh (a Lebanese dish with pita chips, yogurt and trimmings) are made with pita chips. They are among that class of dishes most every culture devises to make delicious use of dry bread. Cooking with economy!

We don’t, however, wait for dry pita bread to make Fattoush or to make the pita chips that are so essential to a Fattoush salad! The pita chips in Fattoush are traditionally fried for superior flavor and crunch.

What is the difference between tabbouleh and Fattoush?

Big difference. Huge difference!

Tabbouleh salad is an herb salad of finely chopped parsley and mint that includes a touch of tomato and bulgur. Tabbouleh salad dressing is a simple, lemony dressing. Fattoush is a lettuce and vegetable salad, crunchy and full bodied, with pita chips. Fattoush dressing includes pomegranate molasses, sumac, and lemon.

Ingredients for Fattoush salad.

Fattoush is certainly flexible in its salad components. Here is a list of ingredients to use as a guideline. Have other favorites, such as bell peppers, cucumbers, or baby lettuces? Go for it!

Romaine lettuce. Romaine has what it takes to stand up under Fattoush salad dressing and all of the other vegetables and pita chips.

Cherry or grape tomatoes. Why do I specify these? They hold together much better than slices of big, juicy summer tomatoes. Plus, we make Fattoush year round (you will too!). Cherry or grape tomatoes taste sooo much better than roma or other big tomatoes in the off-season.

Red onion. Slice it thin. Love the flavor, love the color.

Radishes. Slice these thin too. The bracing flavor and crunch of radishes are a thing of beauty in Fattoush.

Fresh mint. Don’t miss this special ingredient in your salad. Oh the freshness! The authentic Lebanese flavor! Use spearmint, which is the typical garden mint and the fresh mint sold in the grocery store.

Pita Chips. Do what works best for your time here: purchased pita chips will suffice, but most offerings are lackluster. Homemade pita chips are so good. Try them! Instructions are below.

Note that the traditional Fattoush salad in Lebanon, and for many who lived this flavor there, purslane (a flavorful, delicate green) is an important Fattoush ingredient. In my Lebanese-American making and eating of Fattoush, purslane isn’t there! But do know this and try it if you like!


Sumac spice in a blue bowl

Ingredients for Lebanese Fattoush Salad Dressing.

I call this the Ultimate Lebanese Salad Dressing because I make a jar, then use it on lots of salads, not just Fattoush! Here’s what you need, some are unique ingredients:

Pomegranate Molasses. Have you tried this fabulous flavor maker? Pomegranate molasses for Fattoush is as important as the pita chips to imparting the unique taste that is Fattoush. This syrup is simply reduced pomegranate juice and it is readily available. Find pure Lebanese pomegranate molasses here.

Lemon juice. Your road to acidic flavor is here. Use fresh! From one lemon will do for a big salad.

Fresh garlic. A small clove, minced. I like to grate my garlic on a microplane zester. So fast! Just watch your knuckles so that they don’t get caught in the shuffle!

Spices. Sumac spice is a citrus-like flavor, deep red in color, and a Fattoush must-have! We also include dried mint to level up the mint flavor that is hallmark Lebanese taste. Find both of these spices here.

Extra Virgin Olive Oil. The good stuff will make your Fattoush salad dressing sing!

Salt and pepper too.


Pita bread is cut in strips with scissors

How to make Fattoush salad?

Here is a step-by-step guide to making the very best Lebanese Fattoush salad:

Step 1. Are you making your own pita chips? If so, get those made right away. I like to make them and keep them on hand at-the-ready for Fattoush anytime. To make the pita chips, heat neutral oil (such as expeller-pressed avocado oil, safflower oil, or canola because these handle high fry temps without burning easily). Use pita cut into 1- to 2-inch pieces, or use a whole pita here (if your pita is of the thinner variety). Fry them quickly taking care to remove the pita immediately when it starts to turn golden. Salt them right away (or not at all).

P.S. purchased pita chips are alright too!

Step 2. Clean, dry, and chop or tear the romaine into 1- to 2-inch pieces. Slice the cherry tomatoes in half. Thinly slice the radishes. Cut the red onion in thin slices. Finely chop the mint.

Step 3. Dress the salad (see how to make the Fattoush dressing below). Add the pita chips just before serving and toss with the salad. Finish the salad with more crushed pita chips on top and a dusting of sumac and fresh mint.


Fattoush salad dressing ingredients with a jar of sumac and a spoon in Maureen Abood's hand

How to make Fattoush salad dressing.

This is such an easy Fattoush dressing! So many flavors:

In a small bowl, whisk the pomegranate molasses, lemon juice, garlic, sumac, dried mint, olive oil, salt and pepper. Taste, looking for balanced sweet-tart flavor. You likey?! Adjust as needed. Take care not to overdo it with the pomegranate molasses.

Leb Pro Tips for making the best Lebanese Fattoush salad.

  1. Use the freshest lettuce and vegetables you can find. The crisp fresh flavor of quality vegetables will make your salad ever so great.
  2. Keep the salad cold. I like to combine the lettuce and vegetables in a big zip lock bag or in the salad bowl covered with plastic wrap, and keep this in the refrigerator until just before serving.
  3. Add the pita chips just before serving. This way they will stay crisp without soaking too much dressing before serving.
  4. Toss some pita chips in the salad, then garnish with more on top. Pretty!
  5. Do everything in your power to get a bottle of pure pomegranate molasses. This flavor is so key to a great Lebanese Fattoush Salad! I promise you will use the bottle again and again (it won’t sit unused in the pantry like some speciality ingredients do). Then, don’t use too much pomegranate molasses! A balance of the essential sweetness here (not too much) is best.

fattoush-big-bowl

What do you serve with Fattoush?

The possibilities are huge! To eat Fattoush salad as a main dish, slice some chicken on top, add some chickpeas, or chopped chicken shawarma (oh yes). Bam, easy good protein!

We Fattoush for the holidays (any and all) around here, so consider Fattoush for those menus too (Memorial Day, 4th of July, Thanksgiving, Christmas, you name it!). And yes, Fattoush is both a noun and a verb in our house. As in, “want to Fattoush tonight? Yes, let’s!”

Your Fattoush salad menu (because we build the menu around the Fattoush!), try:

Chicken Shish Tawook (chicken skewers)

Lamb or Beef Kofta Skewers

Kibbeh any and all ways

Fatayer, little savory hand pies filled with spinach or meat

Chicken Shawarma or Roasted Cauliflower Shawarma with Lebanese Vermicelli Rice


Fattoush salad with tomatoes and a chicken skewer with white sauce on a blue background plate

Frequently Asked Questions.

What does fattoush taste like?

Fattoush is a fresh-tasting, bright salad with a lemony, minty, tangy Fattoush dressing. Think sweet-tart.

Is Fattoush healthy?

You bet. Fattoush is packed with nutrient-rich vegetables! If the fried pita chips get you down, bake them! And feel free to leave them out altogether for a gluten-free salad.

Can I bake the pita chips?

Right on. Baked pita chips are wonderful. Check out my recipe here.

What is the difference between fatteh and Fattoush?

Both use pita chips, and both words derive from the same word “fatteh” meaning “crumbs” in English. Fatteh is a layered dish of pita chips with yogurt and other trimmings (try my fatteh recipe here!). Fattoush is a salad that includes pita chips.


More Lebanese Recipes to Try:

Authentic Lebanese Mujadara

Lebanese Salata

Tabbouleh Salad

Easy Lebanese Cabbage Salad with garlic and lemon


Lebanese Fattoush Salad for the Mediterranean Diet

Lebanese Fattoush Salad

Maureen Abood
Once you start making Lebanese Fattoush Salad, it will be ago-to favorite salad! My Fattoush recipe is an authentic Lebanese salad made with fresh vegetables, an addictive tangy Fattoush dressing, and pita chips.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

For the pita chips (if making homemade)

  • Neutral oil for frying (such as avocado, safflower, or canola)
  • 2 large pitas, cut in 2-inch pieces
  • table salt, for dusting the pita chips

For the Fattoush Salad and Dressing:

Instructions
 

  • For the pita chips, in a large heavy pot, fill oil up to about 3 inches from the bottom. Heat to 375°F, or until a small piece of bread dropped into the oil makes lively bubbles. Add a big handful of the cut pita bread and fry for about one minute, or until golden brown. Remove with a slotted spoon to a paper towel lined pan or dish. Repeat to make as many pita chips as you'd like! Finish with a dusting of table salt (optional).
  • For the vinaigrette, in a small bowl whisk the lemon juice, pomegranate molasses, garlic, kosher salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac, and olive oil until it is thoroughly combined.
  • In your big salad bowl, combine the romaine, tomatoes, onion, radishes, and pita chips. Dress the salad with the vinaigrette, tossing it to evenly coat everything. Dust the fattoush with the remaining Garlic Mint Salt and sumac, fresh mint, and serve immediately.

Notes

  1. Use the freshest lettuce and vegetables you can find. The crisp fresh flavor of quality vegetables will make your salad ever so great.
  2. Keep the salad cold. I like to combine the lettuce and vegetables in a big zip lock bag or in the salad bowl covered with plastic wrap, and keep this in the refrigerator until just before serving.
  3. Add the pita chips just before serving. This way they will stay crisp without soaking too much dressing before serving.
  4. Toss some pita chips in the salad, then garnish with more on top. Pretty!
  5. Do everything in your power to get a bottle of pure pomegranate molasses. This flavor is so key to a great Lebanese Fattoush Salad! I promise you will use the bottle again and again (it won’t sit unused in the pantry like some speciality ingredients do). Then, don’t use too much pomegranate molasses! A balance of the essential sweetness here (not too much) is best.

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13 Comments

  1. SuzyM on November 4, 2016 at 7:59 AM

    Maureen – Good Morning from Troy, Michigan! I was curious … Are there any places near Troy that might be selling your cookbook? If not, have you ever thought about looking into this great store in Clawson, MI called, Leon & Lulu, that holds many events that are perfect for you (https://www.leonandlulu.com/events/books-authors/ and https://www.leonandlulu.com/events/made-to-eat/)? It’s in the old Ambassador Roller Rink. The owner, Mary Liz Curtin, has also just re-opened the building (which was an old theater) next to her called, the Show that helps promote all things coming from Michigan. Thank you for all your wonderful posts and recipes – I always look forward to them. Enjoy the beautiful weekend! Suzy

  2. M'Liss on November 20, 2016 at 10:51 PM

    Much like Italian recipes, there’s only one way, the way Momma & Nonna made it. Although it can be frustrating, I suppose that it’s how traditions stay true & alive through the generations.

  3. Anna on November 23, 2017 at 2:44 PM

    Can you share where your beautiful wooden salad bowl comes from? After making this delicious salad, I realized it deserves a gorgeous bowl!

    • Maureen Abood on November 27, 2017 at 6:43 AM

      Hi Anna–yes, a big gorgeous bowl is special! This one we use has been in the family forever and came from a beautiful shop in Lansing, MI that is no more…. Good places to check are Williams-Sonoma, or artisanal local wood workers that you can Google around for in your area. Also search for California artisans.

  4. Faith on April 13, 2019 at 11:01 PM

    This salad was amazing! Very delicious! For future purposes- can I make everything in advance and then pour the dressing on prior to serving?
    Thanks so much!

    • Maureen Abood on April 14, 2019 at 8:43 AM

      Isn’t it the best?! Absolutely, make in advance and simply assemble all before serving. Great idea.

  5. Yasir on June 26, 2019 at 5:36 PM

    I’m unable to find 100% pure pomegranate molasses in Canada. The brands I find seem diluted and have sugar added. Can pomegranate molasses be made by simply reducing pomegranate juice? The POM juice brand is easiest to find here.

    • Maureen Abood on July 1, 2019 at 11:38 AM

      Interesting–yes, that’s essentially how to make pomegranate molasses and worth doing! You can also sub balsamic vinegar if needed.

  6. Tracy on May 20, 2021 at 8:20 PM

    I love your cookbook and came here specifically to tell you that your fattoush dressing is now my everyday dressing, even if I have no pita on hand to make it an actual fattoush. I make a double batch in a glass bottle and store it in the fridge at all times. I took it to a salad potluck at my office and people said it was the best salad dressing they’ve ever tasted. Seriously, I paid premium for romaine throughout a Canadian winter during a worldwide pandemic so I wouldn’t miss out on my salad, which I now eat almost every day. Thank you for this!

    • Maureen Abood on May 25, 2021 at 9:56 AM

      Fattoush lovers unite!! This is so great Tracy, thank you. I love your idea of making a big batch and keeping on hand for quick fattoush any (every?!) day!

  7. Debra on February 7, 2022 at 12:36 PM

    I visited Lebanon last summer, and I believe I ate my weight in fattoush. My dear ex-pat friend and her Lebanese boyfriend took me to the Bekaa Valley, where we enjoyed a fabulous meal at a restaurant in the middle of who knows where. The proprietor fished our trout out of the lake while we were being seated. We feasted on hummus, kibbeh, freshly made goat cheese, olives, stewed vegetables, bread hot from the oven, fattoush, and the best grilled fish I have ever eaten in my life. While we dined under the trees, we watched children herding the goats that provided the milk for our cheese. It was a glorious day, and I am already looking forward to another trip to Lebanon someday. It’s such a beautiful country with lovely and hospitable people.

  8. John Roy on April 2, 2023 at 11:39 AM

    Maureen

    Interesting to see your recipe for fattoush, my Situ had a different recipe that was always my favorite “go to” when she would ask me what I wanted her to make.

    Parsley, red onions, tomatoes
    Fresh lemon, olive oil, sumac, allspice,salt and pepper
    Toasted bread on top…

    It’s all good I’m sure, would love to hear your thoughts on variations of recipes in Lebanese cuisine (is it a regional thing)?

    • Maureen Abood on April 7, 2023 at 2:49 PM

      John the different Lebanese ways with recipes is far broader than I ever knew growing up! I do love all of the variation which as you say, is regional but also I believe very familial. And your Situ’s fattoush sounds sooooo good. No lettuce, but all of those other vegetables plus spices and the toasted bread. I will try it! Thank you so much.

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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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