Fattoush Salad Recipe with Crispy Pita & Sumac Dressing
This easy and authentic Fattoush Salad is a refreshing Middle Eastern salad made with crisp romaine, juicy tomatoes, radishes, herbs, crumbled feta, and crunchy toasted pita chips. Tossed in a tangy lemon, sumac, and pomegranate molasses dressing, it’s bright, bold, and full of flavor. Perfect as a side dish or light lunch, and ready in just 20 minutes!
4 people
Ingredients
For the salad:
- 1 head of romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 4-5 radishes thinly sliced
- 1 cup cucumbers, thinly sliced
- 2 green onions sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint leaves chopped
- 1/2 cup crumbled feta cheese
- 1 pita bread toasted and broken into pieces
- 1 –2 tsp olive oil to toast the pita
- 1 tsp ground sumac
For the dressing:
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 small shallot finely minced
- 3 tbsp olive oil
- 1 tbsp pomegranate molasses syrup
- Salt to taste
Instructions
Toast the Pita:
- Oven: Preheat your oven to 375°F (190°C). Brush pita bread with olive oil, sprinkle with sumac, and toast until golden and crispy (about 8–10 minutes). Let cool, then break into bite-sized pieces.
- Over the stove: To make toasted pita on the stove, start by tearing one pita bread into bite-sized pieces or triangles. If your pita is thick, split it in half first so the pieces are thinner and crisp up better. Heat 1–2 teaspoons of olive oil in a large skillet over medium heat. Add the pita pieces in a single layer (you may need to work in batches) and cook, stirring occasionally, for about 4–6 minutes or until golden and crispy. While the pita is still warm, sprinkle with a pinch of salt and about 1 teaspoon of ground sumac, then toss to coat. Let the chips cool completely on a paper towel-lined plate—they’ll continue to crisp up as they cool.
Make the Dressing:
- In a small bowl or jar, whisk together lemon juice, red wine vinegar, minced shallot, olive oil, pomegranate syrup, and salt. Adjust seasoning to taste.
Assemble the Salad:
- In a large bowl, combine chopped lettuce, cherry tomatoes, radishes, green onions, mint, and parsley.
Dress the Salad:
- Pour the dressing over the salad and toss well.
Add Feta and Pita:
- Gently fold in the crumbled feta and pita chips just before serving to keep them crisp.
Notes
If your pita is super fresh and soft, let it sit out uncovered for an hour or two to dry out a bit before toasting—it'll crisp up better.
Sumac is key for that tangy fattoush flavor. You can find it at Middle Eastern markets or online.
This salad is best eaten the day it’s made, but you can prep all the components ahead and just toss before serving.
Store any leftover pita chips separately so they don’t get soggy.