Traditional Fattoush Salad Recipe
This Fattoush Salad recipe is loaded with fresh veggies and herbs then topped with a lemony sumac vinaigrette. Top with crispy pita chips and you have the perfect Middle Eastern salad to go with any meal!
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This Fattoush Salad recipe was given its name based on the Arabic word fetteh which means “crumbs” in Arabic. It makes sense considering there are two signature features to any Fattoush Salad recipe – crispy pita chips and sumac.
What makes this Lebanese salad different from Western salads is the addition of fresh herbs like mint and parsley.
Then there’s the homemade fattoush salad dressing, made from a combination of olive oil, fresh lemon juice and lemon zest, sumac, and maple syrup or honey. It has such a unique flavor and goes perfectly with the vegetables in this chopped fattoush salad!
I know lots of people are following or need to follow a gluten-free diet, so leave the crispy bits off or perhaps look for a gluten-free version of pita or crusty bread to include as you wish. And if you aren’t gluten-free but want something different you could also add some garlic croutons on top.
Ingredients for This Fattoush Salad Recipe
The beauty of this salad is that while these ingredients are what is traditionally found in this Middle Eastern salad, you can really add whatever you like.
- Cucumbers: I like to use English cucumbers cubed because I find them a little sweeter than the regular garden variety of cucumbers with fewer seeds. But any large cucumber will work.
- Radishes: Add a great crunch and a little heat to the mix!
- Tomatoes: I prefer to use cherry or grape tomatoes cut in half but you can also use Roma tomatoes cut into bite-size pieces.
- Romaine Lettuce: This is totally optional. Traditionally lettuce is not required but I like it as a base to the salad. Just wash and rough chop it or cut it across into 1″ strips.
- Red Onion: Slivered thinly. I personally prefer red onion in all my salads but for this you can also use chopped green onions.
- Mint and Parsley: Finely chopped. Again totally optional but they both add a nice herbal flavor and interest from a regular salad.
- Pita Chips: You can make your own using Lebanese-style pita, olive oil, salt, and pepper, or just use store-bought.
Ingredients for Fattoush Salad Dressing
- Olive Oil: A great fat to include in any salad dressing. I prefer a more mild taste but any good olive oil will do.
- Lemon Juice: Freshly squeezed to add a little zip!
- Lemon Zest: Adds a greater depth to the lemon flavor and smells amazing!
- Maple Syrup: Takes the edge off the bitterness of the lemon juice and adds a tiny bit of sweetness. You can substitute the maple syrup for liquid honey or agave.
- Sumac: A lemony spice found in many Middle Eastern dishes.
How to Make This Fattoush Salad Recipe
- Wash, chop and toss the veggies in a large bowl.
- In a small bowl or jar add all of the fattoush salad dressing ingredients and mix well.
- Cut a Lebanese style pita into 1″ – 2″ pieces using a sharp knife or kitchen scissors.
- Put the pita pieces in a medium bowl and then add about 1 1/2 tbsp of olive oil, sprinkle with salt and pepper and toss to mix.
- Place the pita pieces in an air-fryer basket and air-fry at 400 F for 3-5 minutes checking that they are crispy but not burned. Take them out just when they are starting to turn golden brown.
- Toss the salad dressing with the veggies to dress and top with the crunch pita chips!
Tips
- Choosing your pita – I like to use a Lebanese pita because they are thinner and get really crispy as compared to some of the denser types of pitas. You can however use whatever bread you have on hand. Even a tortilla will do.
- Wait to add the pita – Don’t add the pita chips until you are ready to serve to avoid them getting soggy. No one wants soggy chips!
- Customize the vegetables – Feel free to swap in your favorite fresh veggies like bell peppers, carrots, or even chickpeas.
- Make extra dressing – The lemon-sumac vinaigrette is delicious, so consider making a double batch to have on hand for other salads.
Storage
This Fattoush Salad is best enjoyed fresh the same day it’s made. The vegetables and pita chips won’t hold up well to being stored for too long.
You can store the prepared salad (without the pita chips) in an airtight container in the fridge for up to 2 days. The dressing can also be made in advance and stored separately.
What to serve with Chopped Fattoush Salad
I think this salad goes well with just about any meal, but it goes especially well with these dishes:
Traditional Fattoush Salad Recipe
Equipment
- Large Salad Bowl
- Chopping Knife
- Small Bowl or Glass Jar
- Mixing Spoon
- Air-Fryer or Oven
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 heads romaine lettuce about 4 cups thinly sliced
- 1 large English cucumber peeled and chopped into large chunks
- 7 oz radishes trimmed and quartered
- 6 oz cherry or grape tomatoes halved
- 1 small red onion thinly sliced
- ¼ cup mint leaves finely chopped
- ¼ cup flat leaf parsley finely chopped
Fattoush Salad Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ tsp lemon zest finely grated
- 1 tsp ground sumac
- 1 tsp maple syrup or honey
- ½ tsp sea salt or to taste
Pita Chips
- 1 pita (Lebanese styel) Cut into bite-sized pieces
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Placed the lettuce, cucumber, radishes, tomatoes, red onion, mint and parsley leaves in a large salad bowl.
- In a smaller bowl or glass jar add olive oil, lemon juice, lemon zest, maple syrup, ground sumac and salt. Mix well and pour over top of vegetable mixture. Toss to mix
- Cut the pita into bite-sized pieces and in a small bowl add 2 tbsp of olive oil and a 1/4 tsp each of salt and pepper. Toss to combine.
- Add the pita chips to an air-fryer basket and air-fry at 400 F for 3-5 minutes or until they are crispy and golden brown. Or, in place the pita pieces on a baking sheet and bake at 400 F until they are crispy and golden brown, approx 5-7 minutes.
- Just before serving top the salad with the crispy pita chips and serve.
Video
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great salad but not vegan because there is honey. I subbed for agave and it tasted great!
So basically this isn’t a Fatoush salad at all, no the same lettuce dressing and without crunchy pita.
Why call it what it isn’t. Arrogant of you. What you made is just vegetable salad. Very American and boring.
I am sorry you do not agree with my recipe. A Fattoush salad is characterized by a lemony vinaigrette, vegetable and the option of sumac. You are correct that most fattoush salads include fried pita chips but they are not essential the to recipe. I myself avoid gluten where possible and do not eat them on any fattoush salads I get. The fresh herbs and vegetables with the citrus vinaigrette are what make this salad what it is. Anyone is absolutely free to add pita chips to this recipe if they like and I will take your recommendation and include this as an option in this recipe. Thank your for your insight.