Traditional Fattoush Salad Recipe

This recipe for Fattoush Salad is loaded with fresh veggies and herbs then topped with a lemony sumac vinaigrette. Top with crispy pita chips and you have yourself what is known in the Middle East as Fattoush!

A overhead picture of a bowl of salad with wooden spoons

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Fattoush Salad was given it’s 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.

I know lot’s of people are following or need to follow a gluten-free diet so leave the crispy bits off or perhaps looks for a gluten-free version of pita or crusty bread to include as you wish. I updated this recipe from the original I wrote back in May of 2018 and this recipe didn’t originally include the pita because I was off the carbs at the time… But I am back on so so are the pita chips!

A small wooden bowl of a recipe made of fattoush salad

Salad veggies you will need:

Cucumbers: I like to use English cucumbers cubed because I find them a little sweeter than the regular garden variety of cucumber with less 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 flavour and interest from a regular salad.

The beauty of this salad is that while the ingredients listed above are what is traditionally found in a recipe for fattoush salad you can really add whatever you like. Red or green peppers, pickles, carrots, celery – the perfect salad to use up veggies in the fridge.

A fattoush salad close up

Salad dressing ingredients:

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 flavour and smells amazing!

Dijon Mustard: It is a great emulsifying ingredient to hold the liquid ingredients together while adding great flavour to any salad dressing.

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.

Pomegranate Syrup: Totally optional to add a deeper tangy dark berry flavour. A little goes a long way so only a tsp will do.

An overhead table setting showing bowls of fattoush salad on a white table


  • Sumac is actually a type of bush that is indigenous to the Middle East and produces dark red berries
  • The berries are dried and then crushed into a coarse powder adds a subtle earthy tartness to dishes
  • Has a tangy and lemony flavour but is less tart than lemons
  • Since sumac is red when used it gives a nice pop of colour to dishes and dressings
  • Depending on where you live it may be hard to find but it is sold in many Middle Eastern Grocers, Ethnic Food Markets and can be ordered online. I actually found some at Bulk Barn.

How to Make Crunchy Pita Chips:

  • Cut a Lebanese style pita into 1″ – 2″ pieces using a sharp knife or kitchen scissors. 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.
  • 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. If you don’t have an air-fryer place the pita pieces on a baking sheet in the oven at 400 F and bake for about 5 -7 minutes. Again, removing when they are crispy and golden brown.
A small bowl filled with a recipe for fattoush salad with a larger bowl behind

making the Fattoush salad:

  1. Wash, chop and toss the veggies in a large bowl.
  2. In a small bowl or jar add all of the fattoush salad dressing ingredients and mix well.
  3. Toss the salad dressing with the veggies to dress and top with the crunch pita chips!

Dishes that go well with this salad recipe:


Don’t add the pita chips until you are ready to serve to avoid them getting soggy! No one what soggy chips… ever!

If you like this recipe please give it a 5 star rating.

A overhead picture of a bowl of salad with wooden spoons

Traditional Fattoush Salad Recipe

Alisa Infanti | Delicious Spoon
A colourful and crunchy traditional Fattoush Salad with a scrumptious mix of fresh vegetables and herbs dressed with a tangy lemon vinaigrette dressing.   A perfect side dish for chicken or fish.
4.83 from 17 votes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Middle Eastern
Servings 4 servings
Calories 237 kcal


  • Large Salad Bowl
  • Chopping Knife
  • Small Bowl or Glass Jar
  • Mixing Spoon
  • Air-Fryer or Oven
  • Measuring Cups
  • Measuring Spoons


  • 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


  • 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.



Serving: 232gCalories: 237kcalCarbohydrates: 19.6gProtein: 2.5gFat: 17.8gSaturated Fat: 2.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12.4gTrans Fat: 0gCholesterol: 0mgSodium: 630mgPotassium: 442mgFiber: 3.9gSugar: 11gVitamin A: 4476IUVitamin C: 25.8mgCalcium: 52mgIron: 1.5mg


This recipe should be served fresh and eaten within the same day it is made. 
Do not add the crispy pita chips to the salad until ready to eat or they will become soggy.
Make extra of the salad dressing to enjoy on other favourite salads.
Top the salad with pomegranate seeds to added colour and crunch.
21 Day Fix Container Count:
If following the 21 Day Fix Container System this recipe would be considered:
1 1/2 green, 2 tsp, 1/4 yellow
Please Note:

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.

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For the step-by-step version of this recipe, check out the How To Make Butter Smothered Green Beans & Cashews Story.

This recipe can also be found on Full Plate Thursdays on Miz Helen’s Country Kitchen.

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  1. 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.

    1. 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.

  2. 5 stars
    I love this combination for a delicious summer salad! Hope you are having a wonderful week and thanks so much for posting with Full Plate Thursday!
    Miz Helen

  3. 5 stars
    I love this salad. It’s always so fresh and crisp. I never thought to enjoy it with fish though, thank you for the recommendation.

  4. 5 stars
    I love crunchy veg salad and you are right, lettuce gets boring after a while. I’d be tempted to add in the fried pita bread. That’s the part I like most about fattoush!

  5. 5 stars
    I have only had fattoush once. It was in a pita! I have all the ingredients to make this tasty recipe. It is going to be like a million degrees here this weekend. This will be awesome.

  6. 5 stars
    Yes, lettuce can definitely get a little boring sometimes. And I love a good tabbouleh so I’m sure I’ll love this fattoush too!

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