Lebanese Fattoush Salad with Sumac and Pitta

Lebanese fattoush brings together the freshness of a chopped salad with the crunch of toasted pitta, making it one of the most satisfying ways to serve raw vegetables. Romaine, cucumber, tomato and radish give the bowl crispness and juiciness, while mint and parsley keep it bright and aromatic. The dressing is what makes the salad instantly recognisable: lemon, extra-virgin olive oil, sumac and pomegranate molasses create a sharp, fruity tang that clings lightly to the leaves. Add the pitta just before serving so it stays crisp rather than soaking up the dressing.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Levantine mezze-style salad
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Crunchy contrast: Toasted pitta gives the salad its defining crisp texture against the fresh vegetables.
  • Sweet-tart dressing: Lemon, sumac and pomegranate molasses create a bright dressing with acidity, fruitiness and gentle sweetness.
  • Fast and fresh: Most of the recipe is simple chopping and tossing, making it well suited to quick lunches or mezze-style meals.

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Ingredient notes

  • Use good sumac: Sumac should taste tangy and fruity rather than dusty or flat; it is central to the salad’s sharp, recognisable flavour.
  • Choose ripe tomatoes: Ripe tomatoes bring sweetness and juice, but very watery ones are best drained briefly before tossing.
  • Dry the lettuce well: Excess water on the leaves will dilute the dressing and make the pitta soften faster.

Texture tips

  • Add the pitta last: Fold in the toasted pitta just before serving so it stays crisp rather than absorbing the dressing.
  • Toast until deeply golden: A darker, fully crisp pitta gives better crunch and holds up longer once mixed through the salad.

Make-ahead tips

  • Keep components separate: Prepare the vegetables, herbs, dressing and toasted pitta separately, then combine just before serving.
  • Best served fresh: Fattoush is at its best shortly after tossing, while the herbs are lively and the bread is still crisp.

Authenticity notes

  • Levantine bread salad: Fattoush is a classic Levantine salad that uses crisped flatbread to turn fresh vegetables and herbs into a more substantial dish.
  • Mezze-friendly: Serve it alongside dips, grilled vegetables, falafel or other mezze dishes for a fresh, tangy counterpoint.

Equipment you'll need

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Ingredients
Instructions
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  1. Toast the pita bread until deep golden and crisp, then cool for 2 minutes. Break or cut into bite-sized pieces.
  2. Finely grate a little lemon zest into a large bowl, then squeeze in the lemon juice. Whisk in the pomegranate molasses, sumac and extra virgin olive oil until glossy and well combined.
  3. Wash and dry the romaine lettuce, then tear into bite-sized pieces and add to the bowl. Cut the cucumber and tomato into bite-sized chunks, thinly slice the radish, and add them all to the bowl.
  4. Roughly chop the fresh mint and fresh parsley and add to the salad. Toss well, then fold in the toasted pita bread just before serving so it stays crisp.

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Recipe notes

Tips

  • For the crispest result, add the toasted pita bread at the very last moment and serve straight away.
  • If your tomatoes are very juicy, cut them first and let them sit in a sieve for a few minutes, then add to the salad to avoid a watery dressing.

Substitutions

  • Replace romaine lettuce with iceberg lettuce for extra crunch.
  • Replace pomegranate molasses with extra lemon juice for a sharper, less sweet dressing.

Storage

  • Refrigerate up to 1 days
  • Best eaten straight away. If storing, keep the salad and toasted pita bread separate in the fridge and toss together just before serving; the pita will soften once dressed.

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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (25min active)
  • Difficulty: Easy
  • Cuisine: Middle Eastern
  • Allergens:
    Gluten Wheat
Beginner friendly Kid friendly
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Equipment you'll need

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Extra virgin olive oil

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