Fattoush is a traditional Lebanese salad and a perfect way to enjoy summer produce. The sweet and sour dressing is fantastic, and the toasted pita gives everything a fun crunch! Using this recipe as a take-off point, it’s also a great way to get creative and use up veggie odds and ends in the fridge. 

Salad Ingredients

  • 2 cups tomatoes, chopped into bite-size pieces
  • 2 cups chopped romaine lettuce
  • 2 cups Lebanese/Persian cucumbers, chopped into bite-size pieces
  • 1 cup red bell pepper, chopped into bite-size pieces
  • ¾ cup white onion, chopped into bite-size pieces
  • ½ cup radishes, thinly sliced
  • ½ cup purslane leaves, removed from hard stems
  • ¼ cup fresh mint, very thinly sliced
  • ½ cup flat-leaf parsley leaves, rough-chopped
  • 2 pieces pita bread
  • Optional: serve with pomegranate arils, crumbled feta cheese

Dressing Ingredients

  • ¼ cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 – 1 ½ tsp salt (to taste)
  • ½ tsp sumac
  • ½ tsp pomegranate molasses
  • ½ tsp dried mint
  • Optional: 1 clove garlic, pressed or finely minced


Preheat oven to 350° and bake pita breads on a sheet pan until golden-brown, about 5-8 minutes. Flip over as needed to evenly brown; set aside and let cool.

Whisk salad dressing ingredients together. Adjust seasoning and set aside.

Combine all veggies and herbs in a large salad bowl and toss with dressing. Crush/cut toasted pita bread into bite-size pieces and sprinkle on top of salad. Add optional pomegranate arils and feta cheese and serve immediately.

Notes: It might be hard to find purslane, the salad is also great without it.

Want a juicier salad?

Add dressing ½ hour before serving so salad/pita will have time to soak up the goodness. If using pomegranate arils/feta cheese, add this only just before serving to maintain their brightness/sharpness of flavors.