Save I first tasted fattoush at a friends family dinner, and I still remember how the crunch of toasted pita mingled with the bright tang of sumac. It was nothing like the salads I grew up with. Every bite felt alive, sharp with lemon and softened by fresh mint. I asked for the recipe that night, and Ive been making it ever since.
I made this salad for a summer picnic once, and someone asked if I bought it from a restaurant. I didnt, but I understood why they thought so. The colors were vivid, the flavors bold, and the pita chips stayed crisp longer than I expected. It felt like bringing a little piece of Beirut to a backyard in the middle of nowhere.
Ingredients
- Mixed greens: Romaine adds crunch, arugula brings peppery bite, and purslane is traditional if you can find it.
- Tomatoes: Use ripe, juicy ones and dice them small so every forkful gets a piece.
- Cucumber: Persian cucumbers work beautifully because theyre crisp and less watery.
- Radishes: Slice them thin so they add color and snap without overwhelming.
- Red onion: Soak the slices in cold water for five minutes to mellow the sharpness.
- Fresh parsley and mint: These arent garnishes, theyre the backbone of the flavor.
- Pita bread: Stale pita actually works better because it crisps up faster.
- Sumac: This is what makes fattoush taste like fattoush, earthy and tangy and irreplaceable.
- Lemon juice: Freshly squeezed is the only way, bottled just tastes flat.
- Garlic: Mince it fine so it blends into the dressing instead of clinging in chunks.
Instructions
- Crisp the pita:
- Preheat your oven to 375°F and tear or cut the pita into uneven pieces. Toss them with olive oil and salt, spread them on a baking sheet, and bake for 8 to 10 minutes until golden. Let them cool completely so they stay crunchy.
- Prep the vegetables:
- Chop the greens, dice the tomatoes and cucumber, slice the radishes and onion, and roughly chop the parsley and mint. Toss everything into a large bowl.
- Make the dressing:
- Whisk together olive oil, lemon juice, vinegar, sumac, garlic, salt, and pepper until it looks cloudy and emulsified. Taste it and adjust the sumac or lemon if you want more brightness.
- Toss and serve:
- Add the cooled pita chips to the salad just before serving. Pour the dressing over everything and toss gently with your hands or tongs until every leaf is coated.
Save I brought this salad to a potluck once and watched people go back for seconds, then thirds. Someone said it tasted like sunshine, and I thought that was exactly right. The crunch, the brightness, the way the herbs made everything feel alive. It wasnt just a salad, it was a reminder that simple ingredients can create something extraordinary.
How to Store and Serve
This salad is best eaten immediately, while the pita is still crisp and the vegetables are cold. If you need to prep ahead, keep the dressing, vegetables, and pita chips separate until youre ready to serve. The dressed salad will last about an hour before the greens start to wilt, so dont toss it until guests are ready to eat. Leftover vegetables can be stored in an airtight container for a day, but the pita chips lose their magic once theyve touched the dressing.
Variations and Substitutions
If you want to make it heartier, add crumbled feta or grilled halloumi, though that takes it out of vegan territory. Some people like diced bell peppers or green onions for extra sweetness and color. You can swap the romaine for more arugula if you like a peppery kick, or use all parsley if mint isnt your thing. For a gluten free version, use gluten free pita or skip the chips entirely and add toasted almonds or sunflower seeds for crunch.
Pairing Suggestions
Fattoush shines as part of a mezze spread alongside hummus, baba ganoush, and warm flatbread. It also works beautifully next to grilled chicken, lamb kebabs, or shawarma. I love serving it with a simple lentil soup or roasted vegetables for a light, satisfying meal.
- Pair it with a crisp white wine or sparkling water with lemon.
- Serve it after a rich main dish to cleanse the palate.
- Double the pita chips because people always want more.
Save This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too.
Recipe FAQs
- → What is the best way to make the pita chips crunchy?
Cut the pita into small pieces, toss with olive oil and salt, then bake at 375°F for 8-10 minutes until golden and crisp.
- → Can I substitute the mixed greens?
Yes, romaine, arugula, purslane or any combination works well to provide a fresh and varied texture.
- → How does sumac influence the salad flavor?
Sumac adds a tangy, lemony note that brightens the dressing and complements the fresh vegetables.
- → Is it possible to make this dish gluten-free?
Replace pita chips with gluten-free alternatives or omit them entirely to accommodate gluten intolerance.
- → What herbs are traditionally used in this salad?
Fresh parsley and mint leaves are typical, adding vibrant color and aromatic flavors.
- → Can the salad be stored after mixing?
It’s best to keep the pita chips separate until serving to maintain their crunch; toss just before eating.