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Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted bites of pita bread and a tangy sumac dressing! A perfect way to use leftover pita bread, this fattoush salad recipe comes together in minutes and is hearty enough to be a meal on its own.

Lebanese Fattoush Salad served in a ceramic bowl

You may have noticed that I have a thing for bread salads, like this Caesar Salad with a giant crouton, this reinvention of a muffuletta sandwich as a salad or this cornbread salad. So when we had leftover pita bread (made with this easy pita bread recipe) it made perfect sense to add a Mediterranean version: Fattoush!

Fattoush Salad served in a ceramic bowl


What is fattoush salad made of?

Fattoush salads have a nearly endless list of possible ingredients from radishes and romaine to purslane, parsley leaves, and pomegranate seeds! You can also add green onions, a sprinkle of feta or za’atar, or a handful of black or green olives. Go with what looks best at your grocery store or farmer’s market. In my mind, there are only two rules: get your torn bits of pita nicely toasted so you get that delicious crunch in every bite (you can use pita chips in a pinch), and don’t skip the sumac in your dressing – there’s no other spice quite like it! And speaking of sumac…

What does sumac taste like?

Sumac spice is made by grinding the berries of a sumac bush into a coarse powder and has a flavor somewhere between tangy citrus and delicately floral. You might be tempted to try a substitution if you don’t keep ground sumac in your spice cabinet, but I hope you won’t. It has a distinct flavor that’s worth seeking out.

How to make Fattoush Salad:

Step 1: Toss torn pita bread in olive oil and season with salt. toast in a single layer at 350˚F on a baking sheet until crisp.

making pita croutons step by step

Step 2: Make dressing by whisking lemon juice, honey, garlic, sumac, salt, and pepper together in a small bowl until honey dissolves. Slowly drizzle in olive oil, whisking constantly until combined.

making dressing step by step

Step 3: Add lettuce, tomatoes, cucumber, red onion and fresh mint leaves to a large bowl. Pour desired amount of dressing over and toss to coat. Top with toasted pita croutons and serve.

salad ready to dress
pouring dressing over salad
fattoush salad ready to serve

Recipe Video

Fattoush Salad

5 from 6 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Course: Salad
Calories: 438
Servings: 4 people
Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, ripe tomatoes, toasted bites of pita bread, and a tangy sumac dressing! A perfect way to use leftover pita bread (ideally homemade pita bread!), this Middle Eastern salad comes together in minutes. A delicious appetizer or side and hearty enough to be a meal on its own.


For Crispy Pita Bites

  • 2 pita breads
  • 1/4 cup olive oil
  • kosher salt to taste

For Dressing:

  • 1 clove garlic minced
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1 tablespoon honey or pomegranate molasses (see recipe note)
  • 1 teaspoon sumac
  • 1/2 teaspoon kosher salt or more
  • freshly ground black pepper to taste
  • 1/3 cup extra virgin olive oil

For Salad:

  • 1 head romaine lettuce torn into bite size pieces
  • 1 pint cherry tomatoes halved
  • 1 English cucumber or 3 or 4 Persian cucumbers, halved and thinly sliced
  • 1/2 medium red onion thinly sliced and separated in to 1/2 circles
  • 1/2 cup fresh mint leaves torn into small pieces


  • Preheat oven to 350°F.
  • Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until pita pieces are crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
  • Meanwhile, make dressing. In a small bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
  • Combine all salad ingredients in a large bowl and toss gently to combine.
  • Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!


  1. For a vegan version of this vegetarian salad, use pomegranate molasses instead of honey.


Calories: 438kcal | Carbohydrates: 34g | Protein: 6g | Fat: 32g | Saturated Fat: 4g | Sodium: 470mg | Potassium: 831mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14525IU | Vitamin C: 41.7mg | Calcium: 114mg | Iron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Karen (Back Road Journal) says:

    Your post reminded me that I haven’t made a fattoush salad since we moved to Florida three years ago. It is funny how you can totally forget about a dish that you really enjoy. To me what I like about fattoush is the sumac…the ingredient that really makes the salad special.

    1. Marissa says:

      I agree completely, Karen. Sumac is a truly special ingredient – nothing like it!

  2. Kelly | Foodtasia says:

    5 stars
    Marissa, this salad looks so fresh and delicious! Love the torn pita croutons. I was so drooling over this when I saw your video on Instagram. Love it!

    1. Marissa says:

      Thanks so much, Kelly!

  3. Dawn - Girl Heart Food says:

    5 stars
    Lol…I have noticed that you have a thing for salads…though, when they look as good as the ones you make I can totally understand why!! I could eat this every single day. Looks super fresh! Pinned! Hope you’re having a fab week, my friend! XO

    1. Marissa says:

      haha! You’re on to me, Dawn. I DO love a good salad. 😉 Hope you’re having a great week too!

  4. Katherine | Love In My Oven says:

    This is a great way to use up some of that leftover pita bread! Plus, adding bread to the salad would ensure it is hearty enough for a meal. This is something I could eat for lunch every day for a week!!

    1. Marissa says:

      Thanks, Katherine! The toasted pita bites definitely add that extra oomph! 😉