Fattoush Salad

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Prep Time
15 mins
Cook Time
7 mins
Calories
150

Made with juicy tomatoes, radish, cucumber, homemade pita croutons and fresh herbs – this vibrant Fattoush Salad is a quick and easy bite! Finished off with a tangy, sweet and garlicky vinaigrette that infuses each element with mouthwatering flavor.

Our go-to dishes to serve with this salad are my Honey Blackened Salmon, 15 Minute Pan Seared Filet Mignon or my Garlic Parmesan Chicken Thighs.

Refreshing Lebanese Crouton Salad

A lot of people give up on salads because they get sick of eating the same ones over and over again. If that sounds like it applies to you, now is the time to give this incredibly versatile dish another shot. This bright and earthy fattoush salad will make you realize what you’re missing with a single bite!

It combines succulent veggies with crunchy croutons and flavorful seasonings in such a satisfying way. With its uniqueness in the realms of both taste and appearance, it’s sure to make a splash at any potluck or cookout. But the best perk of all? You can throw it together in just 20 minutes!

A bowl of fattoush salad on a marble kitchen countertop

What Is Fattoush?

Fattoush is a classic Lebanese salad that centers around crispy croutons made of pita bread fried in olive oil. Cucumbers, tomatoes, radishes, green onions and lettuce are the veggies most commonly associated with this salad, and it famously includes herbs like mint and parsley as well. Finally, it’s tossed in a light vinaigrette dressing flavored with sumac, a tangy Middle Eastern spice.

Lettuce, radishes, salt, pepper and the rest of the ingredients laid out on a marble surface

Recipe Ingredients

This tried and true ingredient lineup always makes for a flawless fattoush salad. Scroll down to the recipe card to see the amounts associated with each item.

For the Sumac Dressing

  • Olive Oil: A high-quality extra-virgin olive oil will provide the best flavor
  • Lemon Juice: Be sure to squeeze it fresh for the best results.
  • Red Wine Vinegar
  • Garlic: Freshly minced.
  • Sumac: If you can’t find this in the spice aisle at your local supermarket, try the international aisle.
  • Honey: This cuts the tartness of the sumac. If you can find pomegranate molasses, even better!
  • Salt: Added to taste.

For the Pita Croutons

  • Double-Ply Pita Bread: Cut into triangles.
  • Olive Oil
  • Salt: To taste.

To Complete the Salad

  • Diced Green Pepper
  • Green Onions: Stalked and sliced.
  • Diced Tomato: On-the-vine tomatoes are ideal.
  • Sliced Radishes
  • Sliced Persian Cucumbers
  • Chopped Romaine Lettuce
  • Fresh Mint & Parsley: Finely chopped.
A close-up shot of fattoush salad inside of a large white serving bowl

How to Make Fattoush Salad

This salad isn’t just lightning-fast – it’s also super easy. Let’s walk through the process step by step.

Make the Dressing

  1. Combine Everything But the Oil & Salt: Whisk together the lemon juice, red wine vinegar, garlic, sumac and honey in a small bowl.
  2. Whisk in Oil: Slowly pour in the olive oil, whisking the entire time until the dressing is emulsified (combined).
  3. Add Salt: Add salt to taste and set the vinaigrette aside.
Fried pita croutons inside of a black skillet with a metal handle

Make the Croutons

  1. Heat Oil: Heat the olive oil to medium-high heat in a large skillet. Once it’s hot, but not smoking, add the prepared pita bread triangles.
  2. Fry Pita: Cook the triangles for 5-7 minutes, stirring frequently, until the pita bread is nice and toasty brown.
  3. Season: Remove the croutons from the pan and season them with salt to taste.
All of the prepared salad veggies in a white mixing bowl

Assemble the Salad

  1. Combine Ingredients: Add the prepared lettuce, tomato, cucumber, green onion, radish, green pepper, mint and parsley to a large bowl.
  2. Add Dressing: Pour the sumac vinaigrette overtop and toss to coat everything with dressing.
  3. Add Croutons & Serve: Add the pita croutons to the salad right before you serve it. Toss everything together and enjoy!

Tips for Success

I have a few helpful tips that will guide you toward the ultimate crouton salad. Here they are!

  • Fresh Produce is Key: Stick with fresh herbs and veggies for the best-tasting salad. Better yet, pick them up from your local farm stand or farmer’s market.
  • Use Day-Old Pita Bread: Bread that’s gotten a little bit stale is actually perfect for croutons. These pita ones are no exception!
  • Don’t Skip the Sumac: You really can’t have fattoush salad without the tart tang of sumac spice. I advise against trying to substitute it.
  • Serve Immediately: It’s best to enjoy this salad shortly after tossing it with the dressing and croutons. If you wait too long to serve it, it’ll start to wilt and the croutons will soften.
A close-up shot of fattoush salad inside of a large white serving bowl

Add-In Ideas

Whether you’re adding a new ingredient or substituting an existing one, there are tons of yummy options to explore.

  • Chopped Carrots
  • Crumbled Goat Cheese or Feta
  • Diced Chives
  • Chopped Zucchini
  • Halved Kalamata Olives or Black Olives
  • Roasted Chickpeas
  • Chopped Spinach or Kale
  • Fresh Pomegranate Arils
A large bowl of fattoush salad with two metal spoons inside

Serving Suggestions

Looking to incorporate your salad into a complete meal? Try it with one of these wholesome entrees.

  • Pair With Pan-Seared Salmon: This tender and flaky Pan-Seared Salmon will have you licking your plate! Finished off with a comforting sage brown butter sauce, it comes together in less than half an hour.
  • Serve With Chicken Flatbreads: These easy Mediterranean Chicken Flatbreads are loaded with juicy grilled chicken and vegetables, then served with a creamy avocado tzatziki sauce. They complement this crunchy salad so well!
  • Pair With Portobello Burgers: Need a quick vegetarian option? You can’t go wrong with these Grilled Portobello Burgers. They’re made with crispy sourdough bread, smoky roasted red peppers, creamy provolone cheese, tangy balsamic reduction and more.

How to Store Extras

Leftover Fattoush salad gets soggy pretty fast, so I recommend tossing one serving at a time if leftovers are likely. Refrigerate the salad and the dressing in separate airtight containers for up to 3 days. Keep the cooled pita croutons in an airtight container at room temperature and toss the salad just before serving.

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A Lebanese crouton salad on a kitchen countertop with a few bits of chopped parsley beside it

Fattoush Salad

  • Author: Krista
  • prep_time Prep Time: 15 minutes
  • cook_time Cook Time: 7 minutes
  • total_time Total Time: 22 minutes
  • yield Yield: 8 1x
  • category Category: Side Dish
  • method Method: Stove
  • cuisine Cuisine: Middle Eastern

Description

Easy Fattoush Salad – made with juicy tomatoes, radish, cucumber, homemade pita croutons and fresh herbs all tossed in a light vinaigrette for the perfect refreshing bite. 

Scale

Ingredients

For the Sumac Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon sumac
  • 1 teaspoon honey
  • salt to taste

For the Pita Croutons

  • 2 double-ply pita bread, cut into triangles
  • 3 tablespoons olive oil
  • salt

For the Salad

  • 1/2 cup diced green pepper
  • 2 green onion stalked, sliced
  • 2 large on-the-vine tomato, diced
  • 3 radishes, sliced
  • 2 Persian cucumbers, sliced
  • 1 small head of romaine, chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped

Instructions

Make the Dressing

  1. To a small bowl add lemon juice, red wine vinegar, garlic, sumac and honey. Whisk together.
  2. Slowly pour in olive oil, whisking the entire time until emulsified. 
  3. Salt to taste. Set aside.

Make the Croutons

  1. Heat olive oil to medium-high heat in a large skillet. Once hot, but not smoking, add prepared pita bread triangles. 
  2. Cook for 5-7 minutes, stirring frequently until the pita bread is nice and toasty brown. 
  3. Remove from pan and season with salt.

Assemble the Salad

  1. To a large bowl, add romaine lettuce, tomato, cucumber, green onion, radish, green pepper, mint and parsley.
  2. Pour dressing over top and toss everything to coat with dressing.
  3. Add fried pita chips to the salad right before serving. Toss everything together and serve.

Notes

  • Makes 6-8 servings.
  • To Store: Toss one serving at a time if leftovers are likely. Refrigerate salad and dressing in separate airtight containers for up to 3 days. Keep cooled pita croutons in an airtight container at room temperature and toss salad just before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150
  • Sugar: 3 g
  • Sodium: 17 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: lebanese salad, crouton salad, cucumber onion salad

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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