Fattoush salad is a beloved Lebanese salad that includes crunchy pita chips and a tangy sweet-tart dressing.

There are a few traditional Lebanese salads that belong in most every cook’s rotation: tabbouleh salad, Lebanese salata, and the darling of my own table and plate, authentic Lebanese Fattoush salad; an essential in Mediterranean cuisine.

This Mediterranean salad is made with a wonderful variety–lettuce plus fresh vegetables and herbs. Dress Fattoush with a unique dressing that is sweet-and-sour, bright with sumac spice, pomegranate molasses, and lemon. Total upgrade from a traditional lemon vinaigrette. Finish Fattoush with a crush of crisp homemade pita chips and a shower of fresh herbs.

Fattoush is so addictive for me that I will, in the face of enormous, epic Lebanese feasts of my own making, edge out the other goodness so I can fill my plate half with Fattoush. It’s the first thing in my order at Lebanese restaurants. The rest is just a supporting cast!! With a little chicken or kofta skewer alongside, I have all I need to feast and feast well.

Here’s how to make the best Fattoush salad with dressing we can’t get enough of!

What is Fattoush?

Also known as fatoush or fatoosh, the word Fattoush comes from the Arabic word “fatteh,” which refers to little “crumbs.” Both Fattoush salad and fatteh (a Lebanese dish with pita chips, yogurt and trimmings) are made with pita chips. They are among that class of dishes most every culture devises to make delicious use of stale bread (try my pita chips recipe). Cooking with economy!

We don’t, however, wait for dry pita bread to make Fattoush or to make the pita chips that are so essential to a Fattoush recipe. The pita chips in Fattoush are traditionally fried for superior flavor and crunch.

What is the difference between tabbouleh and Fattoush?

Big difference. Huge difference!

Tabbouleh salad is an herb salad of finely chopped parsley and mint that includes a touch of tomato and bulgur. Tabbouleh salad dressing is a simple, lemony dressing, and also makes a frequent appearance on my plate. Fattoush is a lettuce and vegetable salad, crunchy and full bodied, with pita chips. Fattoush dressing includes pomegranate molasses, sumac, and lemon.

Ingredient Notes

Fattoush is certainly flexible in its salad components. The ingredients are a guideline. Have other favorites, such as bell peppers, cucumbers, or baby lettuces? Go for it!

Romaine is the most popular choice for the salad because it has what it takes to stand up under Fattoush salad dressing and all of the vegetables and pita chips. Iceberg lettuce works too, if that’s what you have on hand, but it doesn’t offer much nutritional value. I often add mixed spring greens to the romaine. Note that the traditional Fattoush salad in Lebanon, and for many who love this flavor there, purslane (a flavorful, delicate green) is an important Fattoush ingredient. In my Lebanese-American making and eating of Fattoush, purslane isn’t in it! But do know this and try it if you like.

Most importantly, use the freshest lettuce and vegetables you can find. The crisp fresh flavor of quality vegetables will make your salad that much better.

I always specify cherry or grape tomatoes because they hold together much better than slices of big, juicy summer tomatoes. Plus, we make Fattoush year round (you will too!). Cherry or grape tomatoes taste much better than Roma or other big tomatoes from the grocery store in the off-season.

Onion is essential, not just for bites of salad but to flavor the salad overall. Slice it thin. I sue red onion here because I love the flavor, love the pop of color. You can also add green onions.

Radishes add bracing flavor and crunch. I don’t fattoush without them!

Fresh mint is so flavorful and so Lebanese. Don’t miss this special ingredient to make your vibrant salad. Oh the freshness! The authentic Lebanese flavor! Use spearmint, which is the typical garden mint and the mint sold in grocery stores.

Pita Chips. Do what works best for your time here: purchased pita chips will suffice, but most offerings are lackluster, especially if they come in a box. Homemade pita chips are so good. Try them!

Notes about the Dressing

I call this the Ultimate Lebanese Salad Dressing because I make a big jar, then use it on lots of salads, not just Fattoush. Here’s what you need, some are unique salad ingredients:

Pomegranate Molasses. Have you tried this fabulous flavor maker? Pomegranate molasses for Fattoush is as important as the pita chips for the unique taste that is Fattoush. This syrup is simply reduced pomegranate juice and it is readily available. Read more about pomegranate molasses and buy my favorite Mymouné pomegranate molasses in my shop.

Fresh lemon juice. Your road to that very important citrus acidic flavor is here. Use fresh! One lemon will do for a big salad, using lemon zest will offer extra flavor too. Lime juice works well here as an alternative to lemon, as does rice vinegar if you have no lemon or lime.

Fresh garlic. A small clove, minced, brings up the vinaigrette to next-level. I like to grate my garlic clove on a microplane zester. So fast! Just watch your knuckles so that they don’t get caught in the shuffle…

Spices. Ground sumac spice is a bright, citrus-like flavor, deep red in color, and a Fattoush must-have. I love the fresh sumac available in my shop. We also include dried mint to level up the mint flavor that is a hallmark Lebanese taste (and yes, that’s in the shop too! My Garlic Mint Salt).

Extra Virgin Olive Oil. The good stuff will make your Fattoush salad dressing sing, with pure extra virgin olive oil. Be sure not to over-oil this or any salad. It doesn’t take much to coat the salad with dressing, including the oil.

Tips and variations

1. Keep and serve the salad cold. I like to combine the lettuce and vegetables in a big zip lock bag or in the salad bowl covered with plastic wrap, and keep this in the refrigerator until just before serving.
2. Add the pita chips just before serving. This way they will stay crisp without soaking too much dressing before serving.
3. Toss some pita chips in the salad, then garnish with more on top. Pretty!
4. Do everything in your power to get a bottle of pure pomegranate molasses. This flavor is a key ingredient for a great Fattoush salad recipe! I promise you will use the bottle again and again (it won’t sit unused in the pantry like some specialty ingredients do). Then, don’t use too much pomegranate molasses! A balance of the essential sweetness here (not too much) is best.
5. Store in an airtight container to enjoy next time, good for a day in the refrigerator if storing the salad already dressed, though expect a more wilted salad (something members of my family fight over, they love leftover salad so much!).

What to serve with Fattoush

The possibilities are many. To eat it as a main dish, slice some chicken on top, add some chickpeas, or chopped chicken shawarma (oh yes). Bam, easy good protein! The salad is also great with other salads, especially a creamy Cucumber Yogurt Salad.

We Fattoush for the holidays (any and all) around here, so consider Fattoush for those menus too (Memorial Day, 4th of July, Thanksgiving, Christmas, you name it). And yes, Fattoush is both a noun and a verb in our house. As in, “want to Fattoush tonight? Yes, let’s!” It’s our main staple, at any time of year. 

Frequently Asked Questions

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Lamb or Beef Kofta Skewers

Kibbeh any and all ways

Fatayer, little savory hand pies filled with spinach or meat

Chicken Shawarma or Roasted Cauliflower Shawarma with Lebanese Vermicelli Rice

Authentic Lebanese Mujadara

Lebanese Salata

Tabbouleh Salad

Easy Lebanese Cabbage Salad with garlic and lemon

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