Fattoush is a traditional Lebanese salad that belongs to a group of dishes known as fatteh. We hope you enjoy this tasty recipe for fattoush by our Lebanese contributor, Tina Rizk!

Fattoush is the kind of salad people throughout Lebanon typically make every other day. Like many other Lebanese recipes, it includes leftover pita scraps, fried or toasted, that serve as croutons. Pita bread has been a staple of Lebanese cuisine since the 16th century! My ancestors have been quite creative in coming up with a whole range of delicious dishes called “Fatteh”, which means to tear into small pieces, referring to the process of tearing pita scraps:

Different Types of Fatteh

    • Chickpea Fatteh (chickpeas, yogurt, pine nuts, olive oil, and cumin.)
    • Lamb Fatteh
    • Kafta (Beef) Fatteh
    • Chicken Fatteh

I still recall the variety of mezze dishes that we used to eat every night during summertime when I was a child; all the family sitting under the moon and shining stars on our balcony in the mountain (Dhour Choueir) admiring the endless mesmerizing scenery of pine trees. My siblings and I would happily savor the traditional Lebanese fattoush salad while my parents sipped chilled Arak. Today, I want to share with you the same irresistible fattoush recipe that I remember enjoying as a child and the one that I make for my kids to this day. 

Fattoush Variations and Essentials

Fattoush salad is indeed very refreshing especially in summer with its blend of fresh veggies (cucumbers, tomatoes, purslane leaves, lettuce, green bell pepper, radish, parsley, green and red onions, and mint), sumac spice, olive oil and fresh lemon juice. 

Others may add to the recipe 1 teaspoon of vinegar and pomegranate molasses, but I prefer it with olive oil and fresh lemon juice. Keep in mind that sumac, a citrusy, tangy spice made from ground sumac berries is a must. Sprinkled over the veggies, it gives fattoush a unique flavor. The more veggies you add to the fattoush, the better! So if you have other veggies in your fridge like thyme or rocca leaves, feel free to add them to the fattoush.

Interested in more Lebanese recipes by Tina? Check out this recipe for tabbouleh!

Lebanese Fattoush Salad

Lebanese Fattoush Salad

Tina Rizk
4.67 from 6 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Lunch, Salad, Side Dish
Cuisine Lebanese
Servings 4
Calories 249 kcal


Salad Ingredients

  • 2 pita breads cut into small squares and baked in the oven (you may use tortilla instead)
  • 3 leaves Romaine lettuce, chopped into bite-sized pieces
  • 1/2 cup parsley, thinly chopped
  • 2 cucumbers, peeled and thinly-sliced
  • 1 medium tomato cut into small pieces
  • 1 small green bell pepper cut into small pieces
  • 4 radishes, thinly sliced
  • 1/2 cup purslane leaves (optional)
  • 1/4 cup loosely chopped mint leaves
  • 2 green onions, thinly-sliced
  • 1/2 small red onion, peeled and thinly-sliced

Lemon Dressing Ingredients

  • 2 tsp ground sumac mixed in 3 tablespoons of cold water
  • 1/4 cup freshly-squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp salt


  • Prepare the Pita chips: Cut the pita loaf into small squares using kitchen scissors or a knife, place in a sheet pan, and bake in the oven for 8-10 minutes at 350F or until toasted.
  • Make the salad: Combine all Fattoush ingredients in a large mixing bowl (excluding the pita chips).
  • Mix the sumac with 3 tablespoons of cold water than sprinkle over the salad.
  • Prepare the dressing and serve: Mix the lemon juice, olive oil and salt. Upon serving drizzle over the Fattoush then toss until evenly combined. Pita chips are served in a separate bowl on the side. You may garnish your Fattoush plate with the desired amount of Pita chips.


Calories: 249kcalCarbohydrates: 27gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 321mgPotassium: 517mgFiber: 4gSugar: 5gVitamin A: 3074IUVitamin C: 44mgCalcium: 85mgIron: 2mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Tina Rizk
Mediterranean Living

Our Newsletter

Get seasonal recipe ideas as well as special offers on our online programs, live webinars and video releases. Sent once a week.