Free recipe Lebanese

Fattoush

Name: Fattoush
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 pita bread rounds, 8-inch, preferably day-old; 3 tbsp extra-virgin olive oil, for the pita; 1 1/2 tbsp ground sumac, divided; 3/4 tsp kosher salt, divided; 3 tbsp fresh lemon juice; 1 tbsp pomegranate molasses; 1 clove garlic, small, finely grated; 1/3 cup extra-virgin olive oil, for the dressing; black pepper, to taste; 1 large romaine heart, chopped; 3 persian cucumbers; 1 1/2 cups cherry tomatoes, halved; 5 radishes, thinly sliced; 4 scallions, thinly sliced; 1 small green bell pepper, diced; 1 cup flat-leaf parsley leaves, loosely packed; 1/2 cup fresh mint leaves, loosely packed

A crunchy Lebanese chopped salad of crisp vegetables, fresh herbs and toasted pita chips in a tangy sumac and pomegranate molasses dressing.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published March 13, 2025

Jump to recipe

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 4
Level: Easy

Fattoush is a Levantine salad created to use up day-old pita, and the crisp, sumac-dusted chips are its best part. Tossed with crunchy romaine, cucumbers, radishes, tomatoes and heaps of parsley and mint, it is bright, tangy and endlessly refreshing.

The dressing gets its signature tartness from sumac, a deep red spice with a lemony flavor, and a spoonful of pomegranate molasses for fruity depth. Add the pita chips just before serving so some stay crunchy while others soak up the dressing.

Serve fattoush with grilled chicken, kebabs or falafel, or alongside hummus and labneh for a mezze spread. It is a great way to use peak summer vegetables.

Sumac-dusted crispy pita chips
Tangy pomegranate molasses dressing
Loaded with fresh herbs

Directions

Heat the oven to 375 degrees F. Split each pita into two thin rounds, brush the rough sides with 3 tbsp olive oil and sprinkle with 1 tsp sumac and 1/4 tsp salt.
Tear or cut the pita into bite-size pieces, spread them on a baking sheet and bake, tossing once, until golden and crisp, 8 to 10 minutes. Let cool.
For the dressing, whisk the lemon juice, pomegranate molasses, garlic, 2 tsp sumac and remaining 1/2 tsp salt. Slowly whisk in 1/3 cup olive oil and season with pepper.
Chop the romaine into bite-size pieces.
Quarter the cucumbers lengthwise and cut into chunks, then prepare the tomatoes, radishes, scallions and bell pepper.
Roughly chop any large parsley and mint leaves, leaving the small ones whole.
In a large bowl, combine the romaine, vegetables and herbs and toss with most of the dressing.
Just before serving, add the pita chips and toss once so some stay crunchy while others soak up the dressing.
Taste and adjust with more lemon juice or salt, pile onto a platter, sprinkle with the remaining sumac and drizzle with the rest of the dressing.

Test-kitchen tips

Bake the pita chips up to 3 days ahead and store them airtight. Prep the vegetables and dressing a few hours ahead, but toss everything together only at serving time.
For richer chips, shallow-fry the pita pieces in neutral oil at 350 degrees F until golden, then sprinkle with sumac and salt while hot.
Add crumbled feta or a handful of purslane, or swap the pomegranate molasses for 1 tsp honey plus an extra squeeze of lemon.