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
  • 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.

  • I LOVE fattoush! I can’t wait to try your recipe.

  • Abbz

    Still working your way through that giant bag of sumac? Odd hostess gift, but tasty!

    • elly

      Hah, no, that one has since been replaced – good thing I was able to find it here eventually. 🙂

  • What an awesome salad!! Simple but delicious. I’ve never had Fattoush before, but I am sure I would love it 🙂

  • what is zaatar?

    • elly

      It’s a spice mix. There is a link to it in the recipe.

  • 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.

  • 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!

  • 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.

  • Kris

    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.

  • 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. 🙂