Fattoush

Ingredients

• 1 largeromaine heart, chopped
• 5radishes, cut into chunks
• 3Roma tomatoes, cut into large chunks
• 3Persian cucumbers, cut into half-moons
• 1 largered bell pepper, cut into chunks
• 60 ml (¼ cup)parsley, finely chopped
• 30 ml (2 tablespoons)fresh mint, chopped
• 60 ml (¼ cup)green onions, finely chopped
• 3 loaves, cut into squares; 45 ml (3 tablespoons) extra-virgin olive oil; 5 ml (1 teaspoon) sumacpita bread, for the chips
• 60 ml (¼ cup)extra-virgin olive oil
• 5 ml (1 teaspoon), or to tastesalt
• 1lemon, juiced
• 22.5 ml (1½ tablespoons)pomegranate molasses
• 15 ml (1 tablespoon)dried mint
• 1 large clovegarlic, finely minced
• 5 ml (1 teaspoon)sumac

Instructions

1. 1

   Cut the pita

   Cut the pita loaves into squares.

2. 2

   Bake the pita

   Drizzle the pita squares with 45 ml (3 tablespoons) of olive oil. Bake at 220°C (425°F) for 5–10 minutes, checking them frequently so they do not burn. They should be medium brown.

3. 3

   Season the chips

   Sprinkle the pita chips with 5 ml (1 teaspoon) of sumac and set them aside.

4. 4

   Combine the vegetables

   Put the chopped lettuce, cucumber, radishes, green onions, parsley, fresh mint, bell pepper and tomatoes in a bowl.

5. 5

   Whisk the dressing

   In a small bowl, whisk together the olive oil, pomegranate molasses, salt, sumac, lemon juice, dried mint and minced garlic until combined.

6. 6

   Dress the salad

   Add the pita chips and dressing to the salad, then toss everything together well.

7. 7

   Serve the fattoush

   Transfer the salad to small bowls or plates and serve.

What is fattoush?

Fattoush is a Lebanese salad built around fresh vegetables, herbs and pieces of toasted or fried pita. It belongs to a wider family of Levantine bread salads, where crisp bread adds substance and texture.

This version combines juicy tomatoes and cucumber with peppery radishes, fresh herbs and a dressing sharpened with lemon and sumac. Pomegranate molasses brings a sweet-tart note, while pita chips provide the crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 6g protein, 35g carbs, 14g fat.

The pita and vegetables supply most of the carbohydrates, while olive oil is the main source of fat. The salad has some protein, but it is not the main protein source of a meal; serve it with chickpeas, grilled chicken or another protein-rich dish to make the plate more balanced.

The vegetables and herbs

Cut the vegetables into generous pieces so they keep their character in the bowl rather than disappearing under the dressing. Romaine gives the salad a crisp base, while cucumber, tomatoes, radishes and pepper add contrasting freshness and bite.

Fresh parsley, mint and green onions make the mix fragrant. Chop them finely enough to distribute through the salad, but keep the vegetables in the larger pieces specified in the recipe.

Crisp pita chips

The pita is baked with olive oil until medium brown, then seasoned with sumac. Check it often during the 5–10 minute baking time: small pieces can move from golden to burnt quickly.

Set the chips aside after seasoning, and add them when you are ready to toss and serve. This helps them keep their crunch against the juicy vegetables and dressing.

Balancing the dressing

Whisk the olive oil, lemon juice and pomegranate molasses until combined, then mix in the salt, dried mint, garlic and sumac. The lemon brings sharpness, while pomegranate molasses adds a rounded sweet-sour flavour.

Taste the dressing before adding it to the salad, adjusting the salt to taste. The recipe includes sumac in both the pita seasoning and the dressing, giving the salad a distinctly tangy finish.

Tossing and serving

Add the dressing and pita chips to the vegetables and toss well so the flavours are spread throughout. Fold gently enough to avoid crushing the tomatoes or turning the pita soft before it reaches the table.

Serve straight away in small bowls or on plates. Fattoush works as a fresh side alongside a larger meal, or as a light meal with another source of protein.

Timing and texture

The stated total time is 15 minutes, with the pita baking for 5–10 minutes. Use that oven time to chop the vegetables and whisk the dressing.

The best cue for the pita is a medium-brown colour; the vegetables should remain distinct and the chips crisp. For the crunchiest result, combine the components just before serving.

Recipe notes & tips

• Keep an eye on the pita while it bakes, as the pieces can brown quickly.
• Cut the vegetables into similar, generous chunks for an even mix of textures.
• Whisk the dressing before pouring it over the salad so the ingredients are combined.
• Taste the dressing and adjust the salt to your preference.
• Add the pita chips just before serving to preserve their crunch.

Variations

• Extra herbs: Increase the fresh parsley or mint for a more herb-forward salad.
• More crunch: Add the pita chips at the very last moment and serve straight away.
• Milder dressing: Start with less garlic and add more to taste.
• Heartier salad: Add cooked chickpeas for a more substantial version.
• Pita preparation: Toast the pita in an air fryer or fry it instead of baking, as suggested in the ingredient note.

Common mistakes to avoid

• Burnt pita: Check the oven frequently during the 5–10 minute bake and remove the chips when medium brown.
• Soft pita: Toss the chips with the salad only when you are ready to serve.
• Overmixed tomatoes: Toss gently so the large tomato chunks keep their shape.
• Uneven dressing: Whisk the dressing well before adding it to the vegetables.
• Too much salt: Taste the dressing before tossing it through the salad.

How to store

Store leftover salad in an airtight container in the fridge and eat within 1 day; the vegetables may soften and the pita will lose its crunch. If possible, keep the pita chips separate and add them just before serving. This salad is best served cold and is not suited to reheating.

Frequently asked questions