Fattoush Salad

This fattoush salad is one of my favorite salad recipes! This Middle Eastern salad is packed with crunchy vegetables, fragrant herbs and crispy pita chips, all tossed in a tangy lemon sumac dressing. The combo is seriously so good!

I usually top this salad with grilled chicken or this apple cider vinegar chicken for some protein and to make this salad more filling. As you know, I’m all about that protein!

Why You’ll Love This Salad

There’s something about this salad that just hits every craving—it’s light but satisfying, simple but full of flavor. Whether you’re serving it as a side or making it the main event, it’s a total crowd-pleaser. Here’s why it stands out:

• Perfect for warm weather – It’s super refreshing and easy to prep ahead for summer meals or cookouts.
• So much texture – Crisp veggies, fresh herbs, and crunchy pita chips in every bite.
• Bright, zesty dressing – The lemony vinaigrette with sumac adds just the right tang.
• Wholesome and satisfying – Loaded with fiber and healthy fats, it makes a great side or light main.
• Naturally vegan – No cheese, no meat, just fresh ingredients and bold flavor.

Fattoush Salad Ingredients

• Persian cucumbers – a normal cucumber or an English cucumber will work here too, but Persian cucumbers are used in the traditional recipe.
• cherry tomatoes – these little guys add such great flavor to the salad.
• radishes – I love the added flavor and crunch the radishes add!
• romaine lettuce – I prefer to use romaine as the base of this salad as it adds such a great crunch to this salad and the texture holds up nicely with the other veggies. That said, feel free to use a different green here. Mixed spring greens or leaf lettuce would work well.
• fresh parsley and fresh mint – fresh herbs are key for this salad. Don’t skip these!
• pita chips – instead of using pan-friend pita bread like the traditional recipe calls for, we’re using my homemade pita chips. I personally like the baking method because the pita seems less oily and I add some garlic and salt so it has more flavor as well. That said, if you want to pan-fry your pita see the recipe card below for my tips on that method.
• sumac lemon dressing – a super simple dressing made of fresh garlic, lemon juice, white balsamic or white wine vinegar, extra virgin olive oil, ground sumac, salt and pepper. If you’re unsure where to find ground sumac it’s widely available at Middle Eastern markets, but you can also find it in the spice aisle of most larger grocery stores and on Amazon.  I was able to find it at my local Whole Foods.

Storing Leftovers

Fattoush salad is best enjoyed right after it’s made, while the pita chips are still crisp. If you’re prepping ahead or have leftovers:

Store the salad and pita chips separately – Keep the dressed salad in an airtight container in the fridge for up to 2 days. Store the pita chips in a separate bag or container at room temperature to maintain their crunch.

Add pita chips just before serving – This keeps them from getting soggy and gives you that perfect crunch every time.

Refreshing leftovers – If the salad has been sitting, you can freshen it up with a little squeeze of lemon and a drizzle of olive oil before serving.

Frequently Asked Questions