Fattoush is one of the most iconic and refreshing salads from Middle Eastern cuisine, known for its vibrant colors, crunchy textures, and zesty flavors. This delightful dish combines fresh vegetables like cucumber, tomatoes, lettuce, and radishes with toasted or fried pieces of pita bread, all tossed together in a tangy dressing made with olive oil, lemon juice, and sumac. The crisp pita croutons give fattoush its signature texture, making it more than just a salad—it’s a hearty and satisfying dish that can be enjoyed as a starter, a side, or even a light main meal.
The origins of fattoush lie in Lebanon and Syria, where it has been a staple for centuries. Farmers in the region traditionally created this salad to use up leftover pieces of stale pita bread, which were toasted or fried to add crunch. The bread was then mixed with whatever seasonal vegetables were available, creating a rustic yet wholesome dish. Over time, fattoush gained popularity throughout the Middle East and beyond, becoming a star of the famous mezze platters that showcase the diversity of Levantine cuisine. Today, fattoush is cherished not only in its homeland but also in households and restaurants around the world, thanks to its fresh flavors and nutritional benefits.
What makes fattoush unique compared to other salads is the use of sumac, a deep red spice that adds a tangy, slightly lemony flavor. This spice, widely used in Middle Eastern cooking, elevates the salad by balancing the freshness of the vegetables with a subtle tartness. Every bite of fattoush is a delightful mix of crispy pita, juicy vegetables, and the zesty dressing, making it both refreshing and satisfying. Its appeal lies in the fact that it is customizable—different regions and families adapt the recipe by adding their own favorite vegetables or herbs.
In recent years, fattoush has become more widely recognized globally, especially among health-conscious eaters. With its mix of raw vegetables, heart-healthy olive oil, and whole wheat pita, it’s a salad packed with fiber, vitamins, and minerals. Unlike heavier dishes, fattoush is light and refreshing yet filling enough to be a complete meal on its own. Whether served at a festive gathering, alongside grilled meats, or as part of a vegan spread, fattoush embodies the spirit of Middle Eastern cuisine: fresh, communal, and deeply satisfying.
Fattoush Ingredients
Serves: 4 people
- Pita bread – 2 pieces (toasted or fried until crispy)
- Romaine lettuce – 2 cups (chopped)
- Tomato – 2 medium (diced)
- Cucumber – 1 large (diced)
- Radishes – 4 (thinly sliced)
- Red onion – ½ (thinly sliced)
- Fresh parsley – ¼ cup (chopped)
- Fresh mint – ¼ cup (chopped)
- Olive oil – 4 tbsp
- Lemon juice – 3 tbsp
- Sumac – 1 tsp
- Salt – 1 tsp (or to taste)
- Black pepper – ½ tsp
Steps
- Cut pita bread into small squares or triangles, then toast or fry until golden and crispy.
- Wash and chop lettuce, tomatoes, cucumber, and radishes into bite-sized pieces.
- Thinly slice red onion and finely chop parsley and mint leaves.
- In a large bowl, combine lettuce, tomatoes, cucumber, radishes, onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and black pepper to make the dressing.
- Pour the dressing over the vegetables and toss well to combine.
- Add the crispy pita bread just before serving so it stays crunchy.
- Garnish with extra sumac or a drizzle of olive oil if desired, and serve immediately.
Health Benefits
Fattoush is not only delicious but also a powerhouse of nutrition. The variety of fresh vegetables provides essential vitamins, minerals, and antioxidants, supporting overall health and immunity. Cucumbers and lettuce are hydrating and low in calories, while tomatoes bring in vitamin C and lycopene for heart health. Parsley and mint add freshness along with digestive benefits. The olive oil in the dressing supplies healthy fats that are good for the heart, while sumac contributes antioxidants and a tangy twist. Adding whole wheat pita bread ensures extra fiber, making this salad a wholesome and balanced meal.
Kitchen Tip: For extra crunch, bake the pita chips instead of frying and add them at the very end to keep them crisp in the salad.