Name: Lebanese Fattoush Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Lebanese
Ingredients: 1 head romaine lettuce, chopped; 2 medium tomatoes, diced; 1 cucumber, chopped; 4–5 radishes, thinly sliced; 3 green onions, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, chopped; 2 pita breads, cut into pieces; 3 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tbsp sumac; Salt to taste; Black pepper to taste

I like making Lebanese fattoush salad when I want something fresh, crisp, and full of bright flavors. The combination of crunchy vegetables, herbs, and toasted pita with a tangy dressing creates a vibrant dish that feels both light and satisfying.

Why You’ll Love This Recipe

I enjoy how this recipe brings together simple ingredients with bold, zesty flavor. The crispy pita adds a unique texture that makes the salad more interesting than a typical one. I also appreciate how refreshing and versatile it is, making it perfect as a side or a light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

romaine lettuce
tomatoes
cucumber
radishes
green onions
fresh parsley
fresh mint
pita bread
olive oil
lemon juice
garlic
sumac
salt
black pepper

Directions

I start by cutting the pita bread into small pieces and toasting or frying them until golden and crispy. Then I set them aside to cool.

Next, I chop the lettuce, tomatoes, cucumber, radishes, and green onions, placing everything into a large bowl. I add chopped parsley and mint for freshness.

In a small bowl, I whisk together olive oil, lemon juice, minced garlic, sumac, salt, and pepper to create the dressing.

I pour the dressing over the salad and toss everything together. Just before serving, I add the crispy pita pieces to keep them crunchy.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation takes around 15–20 minutes, with minimal cooking for the pita.

Variations

I sometimes add bell peppers for extra crunch. When I want more protein, I include grilled chicken or chickpeas. I also like adjusting the lemon and sumac levels depending on how tangy I want the salad.

storage/reheating

I store the salad (without the pita) in an airtight container in the refrigerator for up to 2 days. I keep the pita separate and add it just before serving to maintain its crispiness. I don’t reheat this dish.

FAQs

What is sumac, and can I skip it?

I find sumac adds a tangy, lemony flavor, but I can skip it or add extra lemon juice if needed.

Can I make this salad ahead of time?

I prepare the vegetables and dressing ahead, but I add the pita just before serving.

How do I keep the pita crispy?

I store it separately and mix it in at the last moment.

Can I use a different type of bread?

I prefer pita, but I sometimes use toasted flatbread as an alternative.

Is this salad vegan?

Yes, I make it completely plant-based as written.

Conclusion

I find Lebanese fattoush salad to be a refreshing and flavorful dish that’s easy to prepare and full of texture. It’s perfect for adding a bright, zesty touch to any meal.