Vibrant Lebanese bread salad with sumac-kissed vegetables.
Fattoush is Lebanon's answer to the question of what to do with leftover flatbread — crunchy shards of toasted or fried pita mingled with ripe tomatoes, crisp radishes, cucumber, fresh mint, and parsley, all dressed in a bright, tangy sumac and lemon vinaigrette. The result is a salad that is simultaneously light and deeply satisfying.
Serves 4
Toss pita pieces with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake at 200 °C (400 °F) for 8 minutes, turning once, until golden and completely crisp. Alternatively, fry in 2 cm of oil until golden. Cool completely.
Whisk together remaining 2 tbsp olive oil, lemon juice, pomegranate molasses, sumac, garlic, salt, and pepper in a small bowl until emulsified.
Combine tomatoes, cucumber, radishes, spring onions, lettuce, parsley, and mint in a large salad bowl. Pour over the dressing and toss to coat all the vegetables evenly.
Add the toasted pita pieces just before serving and toss once more. Sprinkle additional sumac over the top. Serve immediately so the pita retains some crunch.
Add the pita at the very last moment — soggy fattoush is a common pitfall.
Pomegranate molasses adds irreplaceable sweet-tart depth; do not skip it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add 150 g crumbled feta cheese for a saltier, more filling salad.
Stir 1 tsp za'atar into the dressing for extra herbal complexity.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store vegetables and dressing separately up to 2 days. Dress and add pita only at serving time.
Fattoush is grounded in Lebanese mezze culture of bright lemon, tahini and fresh herbs. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (280g / 9.9 oz) · 4 servings total
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