This fattoush salad is a staple in many Arab homes and restaurants. It is one of the most beloved salads as it is refreshing, tangy, and crunchy from the crisp pita chips. Truly is the perfect bite of salad, and it goes with so many Middle Eastern meals as a quintessential side, especially in Ramadan. You will often find this dish being served if not Arabic salad.
What is needed to make Fattoush?
There are 3 key components to this salad that I believe are a must for a proper authentic fattoush.
- Pita chips. There must be pita chips in a fattoush salad. It is what makes it fattoush! Now, whether you want to fry the pita, air fry, or bake is totally up to you. Traditionally, pita is cut into small squares or triangles and then fried in oil till crisp and seasoned with salt. I personally prefer to bake or air fry these until golden brown and crunchy. It is lighter, healthier, and less messy. The pita chips in this recipe are considered the croutons which I am sure many of us love in a salad!
- Zesty Dressing. On the web, you will find almost no fattoush dressing is the same. They may share similar components but each one is a bit different. Some recipes call for yogurt and others for garlic but here I keep it simple with a tangy and herbaceous vinaigrette that will elevate the chopped vegetables. Key ingredients are olive oil, sumac, fresh lemon juice, dried mint, and pomegranate molasses. You can make the dressing ahead of time and keep it in a mason jar in the fridge to use as you please too!
- The Vegetables. I believe that a fattoush salad must have these vegetables for it to be authentic: lettuce, radishes, tomatoes, cucumbers, herbs, and onions. Romaine lettuce is the preferred variety for this salad. I like to use both red and green onions in my fattoush, along with herbs like dill and parsley.
Tips for making a delicious Fattoush:
- Never dress this salad ahead of time as it has lettuce which will wilt if dressed in advance.
- When choosing your vegetables, make sure they are fresh and of good quality as they are the salad’s star.
- Always make your own pita chips. It is super easy and tastes better! The ones in the market are sometimes too thick for fattoush.
- Never skip the sumac. It is a necessary ingredient for a proper fattoush salad. The tanginess and color are unmatched. You will see I use it in both the dressing and to top the veggies. You can find sumac at any local Middle Eastern or Mediterranean market.
- Use great quality olive oil. The deep taste and fragrant smell of olive oil are important for this recipe.
What to serve with Fattoush salad?
This salad is fantastic for accompanying proteins like chicken or beef. I highly recommend trying my Middle Eastern chicken tawook recipe, chicken kufta kebab, and/or beef kofta kebab with this salad. It is also great with seafood like my grilled salmon kebobs. You also can’t go wrong with just enjoying this zesty salad with a side of Arabic rice.
If you try this salad, let me know what you think in the comments below. Leave any questions you may have as well! Feel free to share your creations with me on my Instagram page. It brings me true joy to see your remakes of my recipes.
Feel free to check out these other salad recipes on my website too:
- 1 Large Tomato. chopped
- 2 Persian Cucumbers, chopped
- 5 Radishes, thinly sliced
- 1 Small Red Bell Pepper, chopped
- 1.5 cups Romaine Lettuce, chopped
- 2 Green onions, chopped
- 1/4 Red onion, chopped
- A Handful of Fresh parsley, chopped
- A Handful of fresh dill, chopped
- 1/2 tbsp Dried Mint
- 1/2 tbsp Sumac
- 1/2 tsp Salt
- 1/4 cup Olive oil
- 1 tsp White Vinegar
- 1 tbsp Pomegranate Molasses
- 1 Lemon's Juice
- 1/2 tbsp Sumac
- 1/2 tbsp Dried Mint
- Salt to taste start with 1/2 tsp
- 1-2 Pieces of Pita Bread, split, then cut into triangles or squares
- 2 tbsp Olive Oil
- Salt & Pepper to taste
- Toss the pita bread in the olive oil, salt, and pepper then air fry or bake till crisp. This shouldnt take more than 5-8 minutes on 400 F.
- Mix together the dressing ingredients and set to the side.
- Mix together the salad component with all the vegetables and herbs then set to the side in the desired bowl.
- Toss the dressing with the salad. Feel free to use it entirely or just enough to your liking. Leftover dressing stays well in a jar in the fridge.
- Top with the crisp pita chips. Toss everything together and enjoy fresh!