Lebanese
Fattoush
A bright Lebanese bread salad with crisp vegetables, fresh herbs, sumac, and fried khubz. The lemony pomegranate molasses dressing soaks lightly into the bread while keeping plenty of crunch.
Watch it madeThe Golden Balance · 1:36
Ingredients
- Lebanese pita bread1 small loaf
- Vegetable oil, for frying1/2 cup
- Romaine lettuce, chopped3 cups
- Persian cucumbers, sliced2
- Ripe tomatoes, chopped2 medium
- Radishes, thinly sliced4
- Purslane leaves1 cup
- Fresh mint leaves, torn1/3 cup
- Fresh parsley leaves, roughly chopped1/3 cup
- Green onions, thinly sliced2
- Garlic clove, crushed1 small
- Fresh lemon juice3 tbsp
- Extra-virgin olive oil3 tbsp
- Pomegranate molasses1 tbsp
- Ground sumac2 tsp
- Dried mint1/2 tsp
- Salt3/4 tsp
- Black pepper1/4 tsp
Method
- Separate the pita into two thin layers, tear into bite-size pieces, and fry in hot vegetable oil until golden and crisp.
- Drain the fried pita on paper towels and sprinkle immediately with a small pinch of sumac and salt.
- In a large bowl, combine the romaine, cucumbers, tomatoes, radishes, purslane, mint, parsley, and green onions.
- In a small bowl, whisk the crushed garlic, lemon juice, olive oil, pomegranate molasses, sumac, dried mint, salt, and black pepper until glossy.
- Pour the dressing over the vegetables and herbs, then toss gently so everything is evenly coated.
- Add the fried pita just before serving and toss once more, leaving some pieces on top to stay crisp.
- Taste and adjust with more lemon juice, salt, or sumac if needed, then serve immediately.
Common questions
Can I substitute the Lebanese pita or fry it another way for fattoush?
Yes. Thin pita, Syrian bread, or even lavash work well if they crisp up. For a lighter version, brush or spray with oil and bake at 400°F/200°C until golden, turning once, instead of deep-frying.
When should I add the pita so it stays crisp?
Add the fried pita only at the very end, right before serving. Toss it once with the dressed vegetables, but leave a few pieces on top. If added too early, it will soften quickly.
What are the most common mistakes when making fattoush?
Overdressing the salad, using limp greens, and adding pita too early are the biggest mistakes. Also avoid too much garlic or pomegranate molasses; both can overpower the fresh herbs and vegetables.
How do I store leftovers, and will fattoush keep well?
Store the salad and pita separately if possible. Undressed vegetables keep 1 day refrigerated; dressed salad softens fast. Fried pita stays crisp in an airtight container at room temperature for a day or two.
What should I serve with fattoush, and how can I adjust the flavor?
Serve it with grilled meats, kebabs, falafel, hummus, or as part of a mezze spread. Adjust by adding more lemon juice for brightness, salt for balance, or sumac for extra tang.