I created a Fattoush Salad that pairs crisp romaine, Persian cucumbers, tomatoes and radishes with mint, parsley and a lemon and olive oil vinaigrette laced with pomegranate molasses and optional honey, all finished with crunchy pita croutons.

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I love a salad that hits bright, crunchy, slightly tart and just a little sweet. My Classic Fattoush Salad is exactly that.

Romaine lettuce gives the base its snap, fresh mint and parsley lift every bite, and pomegranate molasses adds that tiny kiss of sweet tart that keeps you going back for more. Crispy pita croutons finish it off so textures clash in the best way.

It’s one of those Middle Eastern Salads that feels effortless but special, and people always ask for the name, probably because its simple and wildly addictive.

Ingredients

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Romaine lettuce: crisp, high in water and fiber, adds crunchy fresh bite.
Tomatoes: juicy, sweet and tart, vitamin C and lycopene, they brighten the dressing.
Persian cucumbers: cool, hydrating, low carbs, mild flavor, keeps salad light.
Parsley: herbaceous, has iron and vitamin K, fresh green lift, slightly peppery.
Mint: bright, cooling, little calories, the aroma boost freshness and balance.
Pomegranate molasses: sour sweet, tangy depth, concentrated flavor, it adds glossy fruity zip.
Ground sumac: lemony tart spice, low sodium way to add bright acidity.
Toasted pita croutons: crunchy carbs, soak up dressing, makes salad more filling.
Extra virgin olive oil: healthy fats, silky mouthfeel, carries flavors, heart friendly.

Ingredient Quantities

2 heads romaine lettuce, about 8 cups chopped

3 medium ripe tomatoes, chopped

3 Persian cucumbers, thinly sliced

6 radishes, thinly sliced

3 green onions, thinly sliced

1 cup flat-leaf parsley, packed, chopped

1/2 cup fresh mint leaves, packed, chopped

2 pita pockets or 3 small Lebanese pitas, torn for croutons

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

1 tablespoon pomegranate molasses

1 teaspoon runny honey, optional

1 1/2 teaspoons ground sumac, plus more for sprinkling

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 small garlic clove, minced, optional

How to Make this

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1. Preheat the oven to 400°F, tear the pita pockets into bite size pieces, toss them with a little olive oil (about 1 to 2 tablespoons) and spread on a baking sheet; bake until golden and crunchy, about 8 to 10 minutes, or fry them in a skillet if you like, then set aside to cool.

2. Chop the romaine into bite size pieces and place in a large bowl, then add the chopped tomatoes, thinly sliced Persian cucumbers, thinly sliced radishes, and the green onions.

3. Roughly chop the parsley and mint and add them to the bowl, give it a quick toss so everything starts to mingle.

4. Make the dressing: in a small bowl whisk together the remaining olive oil (use the rest of the 1/3 cup), 3 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, 1 teaspoon runny honey if using, 1 1/2 teaspoons ground sumac, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and the minced garlic if you want that extra bite.

5. Taste the dressing and tweak as needed, more lemon if you want brightness, more honey if too tart, adjust salt.

6. Pour most of the dressing over the salad and toss gently but well so the leaves get coated, reserve a little dressing to finish if needed; don’t overdress or the pita will get soggy.

7. Add the crispy pita croutons just before serving and toss once more, sprinkle extra ground sumac on top for that signature tang.

8. Plate and serve right away, with extra lemon or olive oil on the side if anyone wants more, this is best eaten the minute you put the pita in or it loses its crunch.

Equipment Needed

1. Oven (for toasting the pita at 400 F)
2. Baking sheet or rimmed tray
3. Large mixing bowl for the salad
4. Cutting board and a sharp chef knife
5. Small bowl plus a whisk or fork for the dressing
6. Measuring spoons and a measuring cup for the oil and lemon
7. Skillet (optional if you prefer frying the pita)
8. Salad tongs or two large spoons to toss and serve

FAQ

How do I make the pita croutons? Tear the pitas into bite size pieces, toss with 1 to 2 tablespoons olive oil and a pinch of salt, spread on a baking sheet and bake at 400 F for 8 to 12 minutes until golden and crunchy, shaking the pan once. Or toast them in a dry skillet over medium heat, tossing often. Watch them closely so they dont burn.

Can I make the salad ahead of time? Yes sort of. Chop the veggies and herbs up to a day ahead and keep them cold. Keep the dressing and the pita croutons separate until right before serving. Assemble no more than 30 minutes after dressing so the pita stays crisp.

What can I use instead of pomegranate molasses? Try 1 tablespoon balsamic vinegar plus 1 teaspoon honey or maple syrup, or use reduced pomegranate juice if you can make it. Extra lemon juice with a touch of sugar also works but the flavor wont be exactly the same.

What is sumac and can I skip it? Sumac is a tangy, lemony Middle Eastern spice that really makes fattoush sing. If you dont have any, use lemon zest plus a pinch of salt and a little extra lemon juice. It wont be identical but it gets you close.

How do I keep the salad from getting soggy? Dress the salad at the last minute, or toss only when youre ready to eat. Keep pita croutons separate and add them right before serving. Also pat tomatoes and cucumbers dry so they dont dump extra water into the bowl.

Is this recipe vegan? Yes its naturally plant based except for the optional runny honey. Swap honey for maple syrup or agave, or skip it altogether and the salad is vegan.

Classic Fattoush Salad Recipe Substitutions and Variations

Pita croutons: swap with torn baguette or sourdough cubes toasted in olive oil, or use store bought pita chips or even crushed corn tortilla chips for a different crunch. Toss warm with a little extra lemon and sumac to wake them up.
Pomegranate molasses: use a good balsamic reduction or 1 tbsp reduced pomegranate juice; if you want the same tangy-sweet hit try 1 tsp tamarind paste mixed with 1/2 tsp honey. Adjust to taste cause sweetness varies.
Ground sumac: if you don’t have it, sprinkle a little lemon zest or a squeeze of lemon plus a pinch of paprika for color, or use a tiny pinch of citric acid or tamarind powder for that tart note. Add at the end so it stays bright.
Persian cucumbers: swap with an English cucumber or a regular cucumber with seeds scooped out, or for crunch and no extra water try thinly sliced bell pepper or celery instead.

Pro Tips

– Make the pita croutons count. Tear them into uneven bite size pieces, toss with a little oil and salt, bake or fry till really golden. You can make them hours ahead and keep in an airtight container, just dont add them to the salad until the very last second or they go floppy.

– Dry the greens and herbs well. A soggy romaine or wet parsley will water down the dressing fast. Use a salad spinner or pat everything dry, and tear the lettuce instead of slicing it so the leaves hold dressing better. Chop parsley, but gently tear the mint with your fingers so it doesnt bruise and turn black.

– Treat the dressing like a small science experiment. Whisk the garlic with a pinch of salt first to make a smoother gentler bite, taste and tweak with more lemon or a touch more honey to tame the molasses if needed. Let the dressing sit 5 to 10 minutes so the flavors settle, and if it seems too thick add a teaspoon of warm water and whisk again to loosen it up.

– Manage watery veg. If your tomatoes are very juicy, salt them lightly and let them drain on paper towel for 10 minutes or scoop out some seeds before chopping, that keeps the salad from becoming a soggy mess. Also slice radishes paper thin so they add crunch without punching you in the face.