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Plate of fattoush salad made with lettuce, herbs, tomato, cucumber, radishes and crumbled pita chips.

Fattoush Salad

  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6


This delicious Middle Eastern fattoush salad has vegetables, fresh herbs, crispy pita bread and a bright sumac dressing. Great as an appetizer or served with protein for a meal.


  • 2 cups mini (or Persian) cucumbers, chopped
  • 2 cups cherry tomatoes, quartered
  • 1/2 cup radishes, thinly sliced
  • 1 small head of romaine lettuce, chopped
  • 1 cup parsley, chopped
  • 1/2 cup mint, chopped
  • 16 baked pita chips*

Lemon Dressing

  • 2 cloves of garlic, minced
  • 3 Tablespoons lemon juice
  • 1/2 Tablespoon white balsamic or white wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon ground sumac
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Prep and bake pita chips according to the linked recipe. Let cool.
  2. In a bowl whisk together garlic, lemon juice, vinegar, olive oil, sumac, salt, and pepper. Set aside.
  3. In a large bowl toss together cucumbers, tomatoes, radishes, romaine, parsley and mint with the lemon dressing. Break pita chips into pieces and add half into the bowl with the salad. Toss.
  4. Plate salad and top each portion with extra broken pita pieces. Serve immediately.


  • Make the full batch of pita chips and you’ll have about 8 extra pita chips to snack on later.
  • Feta is totally optional, but it makes a delicious topping for this salad as well!
  • This is one salad that I wouldn’t recommend meal prepping. The veggies and crisp pita are best served fresh.
  • Category: Salad
  • Method: Toss
  • Cuisine: Mediterranean


  • Serving Size: 1/6 of recipe
  • Calories: 202
  • Sugar: 4g
  • Fat: 12g
  • Saturated Fat: 1g
  • Carbohydrates: 21g
  • Fiber: 4g
  • Protein: 3g

Keywords: fattoush salad