Lebanese Fattoush Salad

A Perfect Fattoush Salad

I could eat this salad every single day and still want more! See how it’s done in my video, right here! Get the Fattoush Kit for the vinaigrette here! Find the recipe for the pita chips here. You can add cucumbers and any other vegetables you have on hand to this salad. The more the merrier!

Pita chips crushed over fattoush salad

It was kind of like someone telling you, hey, you have crumbs on your face from the cookie you just inhaled.

Or: there’s a tag hanging from the sleeve of your blouse.

Or: yes, we loved your recipes. But…


Well, the fattoush. My husband refused to eat it that way. Your way.

And that was how I was ushered, ever so gently, into the world of perfect fattoush, the classic Lebanese bread salad. My friend Janet was graciously testing recipes for me for the Rose Water & Orange Blossoms cookbook, and her assignment was the fattoush.

Here I’d gotten all sassy with “Fattoush Wedge Salads” for the book, applying to it the inventiveness with Lebanese recipes that I love so much. They’re good wedges, and you’ll find them here in the early recipes of my blog. But fattoush, in all of its classic glory, they are not.

Pomegranate molasses and spices in a bowl for fattoush salad dressing

Janet is a brilliant and gentle soul, and I could tell she didn’t want to offend. When I did pull the thoughts from her, she said her Lebanese husband didn’t at all want to eat the fattoush as a wedge. It just wasn’t the same. It wasn’t nearly as good.

I understood. Honestly, I had been on the fence about doing the wedge-style for the book anyway. Really I was! I thought it was a good idea not to mess with traditional version.

There’s more though, Janet said. My eyes grew wide! Do tell?!

It’s the vinaigrette…it’s missing the pomegranate molasses. The pomegranate molasses just gives it the [here Janet smacked her lips with the tips of her fingers in place of a word] that is so good, SO classic fattoush.

Now, in the world of becoming a great cook and writing a great cookbook, there are few things that will hold you back more than a thin skin. And in the world of the Lebanese, where our people love to share, ever so lovingly, what is right about their way and wrong about yours, you learn to take it all in. You learn to actually enjoy the exchange. You learn to actually listen.

You learn to . . . learn.


Thank God for that. My classic fattoush is now the darling of my table, the darling of my plate.

It’s gotten to be so addictive that I will, in the face of enormous, epic Lebanese spreads of my own making, fill my plate half with fattoush, and the rest is just a supporting cast. A yogurt-marinated chicken skewer (the shish tawook from my cookbook!) makes the perfect side kick to a plate of fattoush. It’s all I need.

I’m in so deep that I’ve made a how-to fattoush video, and over at Maureen Abood Market, a Fattoush Kit. In it you’ll find the perfect imported Lebanese Pomegranate Molasses, the ground sumac, and my own special touch (but still classic, I promise), Garlic Mint Salt. Oh, and a recipe card. This is perfect for you, and perfect for a host’s gift.

You know the salad we’ll have on our table this Thanksgiving then. Fattoush rocks as a compliment to the turkey and all of the sweet/soft/rich trimmings. I don’t know if my fattoush will get half the plate’s real estate that day, but she’ll be there with all of the other Thanksgiving dishes we never mess with, because we love them at their classic best.

Lebanese Fattoush Salad

Maureen Abood
I could eat this salad every single day and still want more! See how it’s done in my video, right here! Get the Fattoush Kit for the vinaigrette here! Find the recipe for the pita chips here. You can add cucumbers and any other vegetables you have on hand to this salad. The more the merrier!
No ratings yet!
Prep Time 20 mins
Total Time 20 mins
Servings 8



  • For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the Garlic Mint Salt, 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.


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  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.

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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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