Fattoush Salad Ingredients Recipe

I just made a Fattoush Salad with impossibly crisp fried pita that makes every other salad I know look like it’s trying too hard.

I adore Fattoush Salad because it hits every note I want: crunchy, bright, and kind of aggressively fresh. I love tearing into the tangy sumac and lemon and the way little pieces of pita breads crack under your fork.

I’m obsessed with the pile of flat leaf parsley that makes it taste like sunlight in the best possible way. Lebanese Recipes like this one feel loud, not sweet, not smug.

And yeah, the dressing makes your mouth wake up. Simple, messy, addictive.

I want it on my table three nights a week. No shame.

Bring it anytime I say, seriously

Ingredients

• Romaine: crunchy, hydrating base that keeps it light and crisp.
• Parsley: fresh green hit, brightens every bite, kind of herb-y.
• Mint: cool pop that makes it surprisingly refreshing, not sweet.
• Tomatoes: juicy pockets of acidity, add color and summer vibes.
• Cucumber: crisp, cooling crunch that keeps things crisp and clean.
• Radishes: peppery snap, adds bite and visual contrast.
• Red bell pepper: sweet crunch, nice color and mild flavor boost.
• Green onions: mild onion punch, adds green freshness and zip.
• Pita crisps: crunchy contrast, makes each forkful fun and textural.
• Olive oil: silky mouthfeel, ties everything together without overpowering.
• Lemon juice: bright, zippy acidity that wakes the whole salad.
• Pomegranate molasses: tart-sweet tang, kind of addictive, worth it.
• Garlic: savory punch, just a little goes a long way.
• Sumac: tangy, lemony dusting, adds Middle Eastern flair.
• Salt: wakes flavors up, don’t skip it, honestly essential.
• Pepper: subtle heat and peppery finish, keeps it balanced.

Ingredient Quantities

• 4 cups romaine lettuce, roughly chopped (about 1 large head)
• 1 cup flat leaf parsley, coarsely chopped (about 1 small bunch)
• 1/2 cup fresh mint leaves, roughly chopped (about 1/2 bunch)
• 2 medium tomatoes, diced (or 1 pint cherry tomatoes, halved)
• 1 medium cucumber, diced (Persian or English preferred)
• 4 radishes, thinly sliced
• 1 small red bell pepper, diced
• 3 green onions, thinly sliced
• 2 pita breads, torn into bite sized pieces and fried or toasted until crisp
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 tablespoon pomegranate molasses (optional but recommended)
• 1 small garlic clove, minced
• 1 1/2 teaspoons ground sumac, plus extra for sprinkling
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Tear the pita breads into bite sized pieces and either fry them in a few tablespoons of oil until golden and crisp or toast them on a baking sheet at 400 F for 8 to 10 minutes, tossing once so they brown evenly. Drain on paper towels if fried.

2. In a large bowl loosely chop the romaine, then add the coarsely chopped parsley and roughly chopped mint; give it a quick toss so the herbs spread through the lettuce.

3. Add the diced tomatoes, diced cucumber, thinly sliced radishes, diced red bell pepper and sliced green onions to the bowl. Don’t overmix, you want the salad to stay bright.

4. In a small bowl whisk together the extra virgin olive oil, fresh lemon juice, pomegranate molasses if using, minced garlic, 1 1/2 teaspoons ground sumac, kosher salt and black pepper until the dressing looks emulsified. Taste and adjust lemon or salt if needed.

5. Pour about two thirds of the dressing over the salad and gently toss to coat everything. Reserve the remaining dressing for those who want extra, or to add later if the pita sogs.

6. Add the crisp pita pieces right before serving and fold them in gently so they stay crunchy. If you add them too early they’ll go soggy, trust me.

7. Sprinkle a little extra sumac over the top for a tangy finish and a pinch more salt if it needs it.

8. Let the salad sit for 2 to 3 minutes so flavors marry, but serve soon after adding the pita or the crunch will be gone.

9. Taste one last time and offer the reserved dressing at the table for anyone who likes it zestier or more tangy.

10. Serve chilled or at room temp as a bright side or light main, and if you want, crumble a little feta or add olives for variation, but it’s gorgeous just like this.

Equipment Needed

1. Large mixing bowl
2. Baking sheet (for toasting pita) or skillet/frying pan (if you fry the pita)
3. Chef’s knife
4. Cutting board
5. Small bowl for dressing
6. Whisk or fork (to emulsify the dressing)
7. Measuring spoons and measuring cup
8. Paper towels or a wire rack (to drain crisped pita)
9. Salad servers or tongs

FAQ

Fattoush Salad Ingredients Recipe Substitutions and Variations

• Romaine lettuce: swap for mixed salad greens or baby spinach if you want a softer bite; arugula works too for a peppery kick, just use a bit less since it can be strong.
• Flat leaf parsley or mint: cilantro can replace parsley for a brighter flavor, and if you don’t have mint try fresh basil for a sweet herb note, though it changes the profile a little.
• Pomegranate molasses: use a good balsamic reduction or a mix of 1 tablespoon honey plus 1 tablespoon lemon juice for that sweet-tangy balance when you don’t have the molasses.
• Pita crisps: substitute torn ciabatta or sourdough tossed with olive oil and toasted until crunchy, or use store bought pita chips for a shortcut.

Pro Tips

1. Make the pita right before serving. If you fry or toast them more than a few minutes ahead they’ll start to soak up the dressing and go limp, so crisp them last minute and keep them in a warm, dry place until you fold them in.

2. Chill the veggies but not too cold. Cold tomatoes and cucumber hold up better and give a nice snap, but if everything is fridge-cold the lemon and olive oil won’t bloom as much. Let the salad sit at room temp for 2 or 3 minutes after tossing so flavors open up.

3. Whisk the dressing hard until it looks a little glossy. That helps the oil and lemon hang on the herbs and greens instead of pooling at the bottom. Taste for salt and lemon after whisking, because acid dulls once it meets the greens.

4. Don’t drown the herbs in giant chunks. Rough chop parsley and mint so you still see the leaves, not a paste. Little pieces spread flavor better and give you bites with herb, crunch, and brightness instead of all one note.