I first posted fattoush on this blog over 5 years ago, but it needed an update (both the pic and the directions – because there were no directions, apparently). It’s one of our favorites and has practically become a weekly staple with this brutal weather we’ve been experiencing. We’d actually be having it again tomorrow, except I ran out of tomatoes.

Fattoush is a Lebanese/Middle Eastern salad made with vegetables and pita pieces. Often the pita is fried, but I healthify this by baking whole wheat pitas (which are just as crispy).  The salad is very tart and citrusy, from the use of both lemon and sumac. I’m a big fan of lemon, so it’s no surprise this is one of my favorite salads.

Typically, we turn this into a main dish with the addition of some grilled chicken. More often than not, I use the same marinade recipe I do for shawarma, but even just a simply seasoned chicken breast is fine, since the salad itself is packed with flavor. Oh, and a little feta cheese on top never hurt anyone.


  • 15 minutes
  • 10 minutes
  • 3-4 servings


  • Pita crisps:
  • 2 pitas, cut into squares (I use whole wheat)
  • 1 Tbsp. olive oil
  • 1 tsp. zaatar (optional)
  • Dressing:
  • 1/4 cup fresh lemon juice
  • 1 tsp. sumac
  • 2-3 cloves garlic, pressed or finely minced
  • 1/4 cup good quality extra virgin olive oil
  • salt and pepper to taste
  • Salad:
  • 1/2 large head of romaine (or 1 small head), chopped
  • 1 small cucumber (unpeeled), diced
  • 2  medium tomatoes, diced
  • 1/2 bunch green onions, sliced
  • 1/3 cup chopped parsley
  • 4 radishes, thinly sliced into half moons
  • 1 green pepper, diced
  • 2 Tbsp. chopped mint (optional)


  1. To make the pita crips: Preheat the oven to 425. Toss the pita squares with the olive oil and zaatar (if using; if not using, add a small pinch of salt) until well-coated. Spread onto a large baking pan and bake for about 8-10 minutes, or until crisp.
  2. To make the dressing: Whisk together the lemon juice, sumac and garlic. Continue to whisk while streaming in the oil. Season to taste with salt and pepper.
  3. To make the salad/assemble: Combine all the salad ingredients in a large bowl. Toss together with the dressing until combined and then add the pita chips (or  just serve them on top of each salad).
Elly Says Opa

12 thoughts on “Fattoush

  1. This sounds like such a versatile salad! I imagine you could pair it with just about any meal. I’m always looking for new ways to use sumac since I love it but don’t use it quite enough! This is perfect.

  2. Truth time–I’ve never had fattoush. And after seeing this post, I now realize just how wrong that is. I’ve got sumac and za’atar on hand, so I’m thinking I need to rectify this situation soon.

  3. This is one of those meals I just can’t get enough of. Seriously, this is like, summer of all things Middle Eastern over here. Hummus, pita, fattoush – it’s all I want lately!

  4. I love fattoush salads. When I was working for a firm, I would have this every other day (alternated with the Greek salad). I agree with you, I love lemony salads and this combined with the crunch is perfect.

  5. Pretty tasty! I confess I did make more dressing than the recipe calls for, but I do like my salads heavier on the dressing than most.

  6. This is a great salad. It seems very nice with the crispy pitas. But I can’t take sour food because of my gastric problem. Guess I have to adjust the dressing a bit, maybe take out sumac or lemon juice and add some honey. 🙂

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