Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fattoush
A vibrant mixed greens salad topped with crispy fried pita bread.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Preheat the oven to 375°F (190°C). Tear the pita breads into bite-sized pieces, spread them on a baking sheet, drizzle with 1 tbsp olive oil, and bake for 8-10 minutes until deeply golden and crispy. Set aside to cool.
- 2
Wash and thoroughly dry all vegetables. Chop the romaine into bite-sized pieces, dice the cucumbers and tomatoes, and thinly slice the radishes into crisp rounds.
- 3
In a large serving bowl, combine the chopped romaine, cucumbers, tomatoes, and radishes. Toss gently.
- 4
In a small jar, vigorously shake together the remaining 3 tbsp olive oil, lemon juice, sumac, pomegranate molasses, and 1/2 tsp salt until emulsified into a dressing.
- 5
Pour the dressing over the salad mixture and toss until every leaf and vegetable is evenly coated.
- 6
Right before serving, fold in the crispy baked pita chips so they absorb a little dressing but remain crunchy, and garnish with an extra dusting of sumac.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving215
Calories
4 g
Protein
21 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Fattoush is a Levantine bread salad born of thrift, a way to use up stale flatbread by toasting it and tossing it through a crisp vegetable salad. It belongs to the fattat family of dishes built on torn bread, and the Lebanese version is defined by two things: crunchy fried or toasted pita and a tangy dressing sharpened with sumac. The interplay of crisp bread and bright dressing is the whole appeal.
Listahan note
This version toasts the pita until shatteringly crisp and dresses the salad with a sumac-and-lemon vinaigrette for that signature tang. The bread goes in at the last second to stay crunchy.
Technique cues
- Toast or fry the pita until deeply golden and crisp, then add it only at the moment of serving so it does not turn soggy in the dressing.
- Use sumac generously in the dressing, since its tart, almost lemony astringency is what makes fattoush taste like fattoush.
- Cut the vegetables into bite-sized, similar pieces so every forkful gets a mix of crunch, juice, and bread.
Kitchen flow
- Parallel prep
- Toast the pita and whisk the dressing while you chop the vegetables, then combine only at the table.
- Make-ahead
- Toast the bread and prep the vegetables and dressing separately ahead of time, but never combine until just before eating.
- Leftover move
- Once dressed, fattoush softens fast, so fold leftovers into a wrap with grilled chicken rather than serving as salad again.
- Cleanup rhythm
- Toast the pita on the same sheet you used for other prep to keep the bread step to one pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pita bread
the defining crunch
Purpose: Crisped pita is the heart of fattoush, providing the toasted crunch that sets it apart from other salads.
Handling: Tear or cut into pieces and toast or fry until golden and shatteringly crisp.
Adaptation: Toasted gluten-free flatbread or pita chips keep the texture without wheat.
sumac
signature tang
Purpose: This deep-red ground berry gives fattoush its tart, fruity sourness that lemon alone cannot match.
Handling: Whisk into the dressing and sprinkle extra over the finished salad.
Adaptation: Extra lemon zest and juice approximate the tartness if sumac is unavailable.
cucumber and tomato
juicy crunch
Purpose: These provide the fresh, watery crunch that balances the crisp dry bread.
Handling: Cut into bite-sized chunks and salt lightly only just before dressing.
Adaptation: Radishes or bell pepper add crunch when tomatoes are out of season.
fresh mint and parsley
herbal lift
Purpose: A handful of herbs brightens the salad and ties it to the Levantine table.
Handling: Tear or chop just before tossing so they stay fresh.
Adaptation: Use whichever soft herb is on hand, including dill or cilantro.
lemon and olive oil
dressing base
Purpose: A simple lemon vinaigrette with sumac carries the flavor and clings to the bread and vegetables.
Handling: Whisk together with garlic and a pinch of salt until emulsified.
Adaptation: Pomegranate molasses adds a sweeter, more complex tang to the dressing.
Technique notes
- Frying the pita in a little olive oil rather than dry-toasting gives a richer, more indulgent crunch closer to many restaurant versions.
- Salt the tomatoes separately and drain them briefly so their juice does not water down the dressing.
- A whisper of dried mint in the dressing alongside the fresh mint deepens the herbal aroma the way Lebanese cooks do.
Ingredient swaps
- Gluten-free direction
- Use toasted gluten-free flatbread or skip the bread and add extra crisp vegetables for crunch.
- Lighter direction
- Dry-toast the pita instead of frying and go easy on the oil for a leaner salad.
- Heartier direction
- Add chickpeas or grilled halloumi to turn the salad into a light meal.
Serve alongside
- Grilled shish taouk
- Hummus
- Kofta skewers
- Stuffed grape leaves
- Mint lemonade
- Sparkling water with lemon
- Hot black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Fattoush is best eaten immediately, since the bread softens within an hour of dressing. Store the toasted pita, chopped vegetables, and dressing separately in the fridge for up to two days and assemble fresh. It does not freeze.
Equipment
- Sheet pan for toasting pita
- Sharp knife
- Large salad bowl
- Whisk
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