Fattoush

This bright and crunchy salad combines crisp pita chips, a pomegranate sumac dressing, and summer vegetables and herbs.

Prep Time: 0 mins
Active Time: 15 mins
Total Time: 25 mins
Servings: 6

• Crisp homemade pita chips seasoned with olive oil and black pepper give this fattoush irresistible crunch.
• A bright, tangy dressing made with lemon juice, sumac, and pomegranate molasses balances tartness with honey and garlic.
• Fresh herbs and vegetables — like mint, parsley, cucumbers, and radishes — add layers of flavor and texture.

Fattoush is one of the most beloved Levantine salads, celebrated for its ability to transform vegetables and leftover bread into a dish that’s fresh, vibrant, and deeply satisfying. Traditionally, stale flatbread is repurposed into crisp crouton-like pieces, providing the crunchy backbone of the salad. In this version, we bake or air fry pita rounds until golden and crisp, seasoning them with olive oil and black pepper for extra flavor.

The dressing is what sets fattoush apart from other chopped salads. Here, lemon juice, pomegranate molasses, and sumac build a layered tartness that is both refreshing and complex. Garlic and honey balance the brightness, while olive oil emulsifies everything into a silky vinaigrette that clings to the greens.

A generous mix of romaine, tomatoes, cucumbers, peppers, radishes, mint, and parsley delivers crunch and freshness in every bite. The herbs are especially important as mint and parsley bring a lift that defines the salad’s flavor profile. Tossed together and topped with crushed pita chips, fattoush is hearty enough to serve as a main course for lunch yet light and refreshing as a side for grilled meats or fish. The salad comes together in just 25 minutes, making it a perfect option for weeknight cooking or entertaining. 

Don’t skip these ingredients

The dressing relies on sumac and pomegranate molasses, which are two hallmark ingredients of this dish. Sumac brings a lemony brightness, while pomegranate molasses adds depth and subtle sweetness. Honey rounds out the acidity, and garlic provides an aromatic bite. These pantry staples define the flavor of authentic fattoush.

Notes from the Food & Wine Test Kitchen

• Dry lettuce thoroughly before dressing to avoid a watered-down salad.
• Toss salad just before serving to keep pita chips crisp.
• Honey and the pomegranate molasses play as a natural emulsifier, helping to create a thicker vinaigrette.

This recipe was developed by Chris Morgan; the text was written by Breana Killeen.

Ingredients

Pita Chips

• 3 (8-inch) pita rounds, each split into 2 rounds and cut into 2-inch pieces 

• 3 tablespoons olive oil

• 1 teaspoon black pepper

• 3/4 teaspoon kosher salt

Dressing

• 1/3 cup fresh lemon juice (from 3 lemons)

• 1 tablespoon pomegranate molasses

• 1 tablespoon ground sumac

• 1 tablespoon honey

• 1/2 teaspoon kosher salt, plus more to taste

• 2 garlic cloves, minced (2 teaspoons)

• 3/4 cup olive oil

Salad

• 1 large head romaine lettuce, chopped

• 1 large vine-ripe tomato, chopped

• 2 Persian cucumbers, cut into 1/4-inch pieces

• 2 Italian frying peppers, such as Cubanelle or Jimmy Nardello, sliced crosswise into 1/4-inch pieces (2 cups)

• 5 French breakfast radishes, thinly shaved (1/2 cup)

• 2 medium scallions, thinly sliced (1/3 cup)

• 1 small shallot, thinly sliced (1/4 cup)

• 1/4 cup fresh mint leaves, thinly sliced

• 1/4 cup fresh flat-leaf parsley leaves, thinly sliced 

• 1 teaspoon kosher salt, plus more to taste

Directions

1. Make the pita chips: Preheat oven to 400°F. Toss pitas with olive oil, pepper, and salt in a medium bowl. Spread in an even layer on a large rimmed baking sheet lined using parchment paper. Bake until crispy and lightly browned, 8 to 10 minutes. Remove from oven, and let stand on baking sheet until completely cooled, about 10 minutes. (Alternatively,  preheat an air fryer to 400°F for 10 minutes. Add pita mixture to basket, and cook until crisp and lightly browned, 5 to 8 minutes.)

2. Meanwhile, make the dressing: Place lemon juice, pomegranate molasses, sumac, honey, salt, and garlic in a blender; process until smooth, 30 seconds. With blender running, slowly add olive oil, processing until emulsified, about 30 seconds. Season with additional salt to taste.

3. Make the salad: Stir together lettuce, tomato, cucumbers, peppers, radishes, scallions, shallot, mint, and parsley in a large bowl. Toss with 2/3 cup dressing and salt until combined. Season with additional salt to taste. Top with crushed pita chips. Serve immediately with remaining 1/3 cup dressing.

Make ahead

The dressing can be prepared up to five days in advance and stored in an airtight container in the refrigerator. Pita chips can be baked a day ahead and kept at room temperature in a sealed container. Assemble and toss the salad just before serving for the best texture.