- Crisp homemade pita chips seasoned with olive oil and black pepper give this fattoush irresistible crunch.
- A bright, tangy dressing made with lemon juice, sumac, and pomegranate molasses balances tartness with honey and garlic.
- Fresh herbs and vegetables — like mint, parsley, cucumbers, and radishes — add layers of flavor and texture.
Fattoush is one of the most beloved Levantine salads, celebrated for its ability to transform vegetables and leftover bread into a dish that’s fresh, vibrant, and deeply satisfying. Traditionally, stale flatbread is repurposed into crisp crouton-like pieces, providing the crunchy backbone of the salad. In this version, we bake or air fry pita rounds until golden and crisp, seasoning them with olive oil and black pepper for extra flavor.
The dressing is what sets fattoush apart from other chopped salads. Here, lemon juice, pomegranate molasses, and sumac build a layered tartness that is both refreshing and complex. Garlic and honey balance the brightness, while olive oil emulsifies everything into a silky vinaigrette that clings to the greens.
A generous mix of romaine, tomatoes, cucumbers, peppers, radishes, mint, and parsley delivers crunch and freshness in every bite. The herbs are especially important as mint and parsley bring a lift that defines the salad’s flavor profile. Tossed together and topped with crushed pita chips, fattoush is hearty enough to serve as a main course for lunch yet light and refreshing as a side for grilled meats or fish. The salad comes together in just 25 minutes, making it a perfect option for weeknight cooking or entertaining.
Don’t skip these ingredients
The dressing relies on sumac and pomegranate molasses, which are two hallmark ingredients of this dish. Sumac brings a lemony brightness, while pomegranate molasses adds depth and subtle sweetness. Honey rounds out the acidity, and garlic provides an aromatic bite. These pantry staples define the flavor of authentic fattoush.
Notes from the Food & Wine Test Kitchen
- Dry lettuce thoroughly before dressing to avoid a watered-down salad.
- Toss salad just before serving to keep pita chips crisp.
- Honey and the pomegranate molasses play as a natural emulsifier, helping to create a thicker vinaigrette.
This recipe was developed by Chris Morgan; the text was written by Breana Killeen.
