Fattoush is a Levantine bread salad built from chopped vegetables, torn crisp fried pita, and a sharp, slightly sweet dressing built around lemon and pomegranate molasses, finished with a dusting of tart sumac. It began as a way to use up stale flatbread rather than waste it.
The dish only works when the pita stays crunchy. Toasting in the oven can work in a pinch, but true fried pita has a shatter to it that toasted bread never quite matches, and it holds up longer against the dressing without turning soft.
Sumac is not optional here. It's the tart, slightly fruity backbone that ties the vegetables and bread together, and there's no real substitute for its exact flavor.
What Actually Matters
The pita has to be genuinely fried until crisp, not just toasted, and it goes in at the very last second. Fattoush is built to showcase crunch against juicy vegetables, and soft or soggy bread turns it into a regular chopped salad.
Fattoush
Serves 4. Prep 20 minutes, cook 10 minutes, total 30 minutes.
Ingredients
- 2 pita breads, split into layers
- 2 tablespoons olive oil, for frying the pita
- 4 Persian cucumbers, chopped
- 3 Roma tomatoes, chopped
- 1 romaine heart, chopped
- 4 radishes, thinly sliced
- 4 scallions, sliced
- 1/2 cup chopped flat leaf parsley
- 1/4 cup chopped fresh mint
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon sumac, plus more for topping
- 3/4 teaspoon salt, plus more to taste
Method
- Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the split pita pieces until deep golden and crisp on both sides, then drain on paper towels and break into pieces once cool.
- Combine the cucumber, tomato, romaine, radish, scallion, parsley, and mint in a large bowl.
- Whisk the lemon juice, pomegranate molasses, olive oil, garlic, sumac, and salt in a small bowl.
- Pour the dressing over the vegetables and toss.
- Add the fried pita just before serving and toss briefly so it stays crisp.
- Top with an extra pinch of sumac and serve immediately.
Nutrition (per serving, estimated)
Calculated estimate for one of four servings, not lab verified.
| Calories | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 210 | 4 g | 22 g | 13 g |
Tips and Variations
No pomegranate molasses: stir a teaspoon of honey into extra lemon juice as a rough substitute, though the flavor won't be identical.
Make ahead: chop vegetables and fry the pita hours ahead, storing the pita uncovered at room temperature so it stays crisp, and toss everything together right before serving.
Storage: fattoush doesn't keep well once dressed. Eat it the day it's made.
Variation: some cooks add purslane or a handful of chopped lettuce hearts for extra body.
Frequently Asked Questions
What is sumac and can I skip it?
Sumac is a tart, dried and ground berry common in Levantine cooking. It gives fattoush its signature tang, and while lemon zest is a distant substitute, the dish loses a lot of its character without it.
Can I bake the pita instead of frying it?
Yes, brushed lightly with oil and baked at 400 degrees F until crisp, roughly eight to ten minutes. It won't shatter quite the same way as fried pita but it's a lighter option.
Why does my fattoush go soggy fast?
Adding the pita too early is the usual cause. Toss the bread in at the very end, right before it reaches the table.
What can I use instead of pomegranate molasses?
A mix of lemon juice with a little honey or brown sugar gets close, though real pomegranate molasses has a deeper, tangier profile worth seeking out.
Is fattoush served as a main or a side?
It's typically part of a mezze spread or a side salad alongside grilled meat, though a large bowl of it makes a satisfying light meal on its own.
More From Wine Drop Cookery
This recipe is part of the Lebanese recipe collection.
Who Is Writing This
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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