Fattoush, a juicy, crunchy mix of fresh herbs, cucumbers, tomatoes, and toasted pita, is one of the most famous Levantine salads. This version, adapted from Mario Jr. Haddad of the popular Lebanese café Al Falamanki, blends regional variations into a cohesive whole. Adding garlic reflects traditional recipes from Lebanon’s mountainous regions, while pomegranate molasses (a popular addition in Syria), gives depth and robust sweetness to the zingy sumac dressing.
It’s an excellent use for day-old pita: tear it into pieces, drizzle with olive oil, and bake until golden so it stays crisp even after tossing with the dressing (or swap in lightly crushed pita chips). While you can make this fattoush year-round, it shines in summer when tomatoes are at their sweetest. Serve it alongside grilled chicken, steak, or fish—or let it anchor a light, herbaceous dinner on its own.
Tips for the best fattoush
What, exactly is fattoush? Fattoush is a chopped vegetable salad built around toasted or fried pita. Its name translates to “crumbled,” referring to the crunchy bread pieces. Sumac—mixed into the dressing or sprinkled over the assembled salad—is the defining spice of traditional fattoush and lends the dish its signature tang. Soaking the spice in warm water extracts maximum flavor.
Is pomegranate molasses essential? This ingredient adds and extra layer of sweet-tart flavor to the dressing. If you don’t have it, make your own by simmering pomegranate juice until syrupy, or substitute with saba or aged balsamic vinegar—the flavor won’t be identical, but they provide similar balance.
How do I keep the pita crunchy? Bake until deeply golden and crisp—you can take it further than you think. Don’t overdress the salad; toss with about a third of the dressing, then add more as needed and serve the rest on the side.
Can I make fattoush in advance? You can prep all the elements up to a day ahead, but toss everything together—especially the pita—just before serving for the best texture.
Swaps and additions: Radishes add peppery bite, but you can substitute thinly sliced red onion or other crunchy vegetables like bell peppers. For the herbs, you can use just parsley, just mint, or a combination of the two alongside other herbs like dill or cilantro.
What you’ll need
Levamare Pomegranate Molasses, 12-oz. bottle
$20 At Amazon
Sumac
$10 At New York Shuk
Angel Bakeries Pita, 4-pack
$5 At Amazon
Recipe information
Total Time
35 minutes
Yield
4–6 servings
Ingredients
Dressing
Salad and Assembly
Preparation
Dressing
Step 1
Mix 1 Tbsp. sumac and 1 Tbsp. warm water in a medium bowl to combine. Let sit 15 minutes.
Step 2
Add zest and juice of 1 lemon, 3 small garlic cloves, finely grated, 3 Tbsp. pomegranate molasses, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper to sumac mixture. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until combined. Taste dressing and season with more salt if needed (you should have about ¾ cup).
Salad and Assembly
Step 3
Place a rack in middle of oven; preheat to 350°. Place 2 medium pitas, halved, torn into 1"–2" pieces, on a baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with a pinch of kosher salt; toss to coat. Spread pita out and bake, tossing halfway though, until golden and crisp, 10–15 minutes.
Step 4
Meanwhile, combine 1 romaine heart, sliced crosswise ¾" thick, 6 radishes, trimmed, thinly sliced,1 bunch scallions (about 6), thinly sliced, 1 lb. Persian cucumbers (4–6) or one 1-lb. English hothouse cucumber, halved lengthwise, thinly sliced into half-moons, 12 oz. small tomatoes, halved or quartered, and 2 cups (loosely packed) parsley leaves with tender stems and/or mint leaves in a large bowl and toss to coat.
Step 5
Re-whisk dressing if needed; drizzle ⅓ cup dressing over salad and toss to coat. Add pitas and toss again to combine; season with salt. Serve fattoush with remaining dressing on the side.
Editor’s note: A version of this recipe was first printed in our May 2012 issue; it has been adapted for clarity and style with an updated method for toasted pita and to streamline the dressing.
