Epic Fattoush Salad With Pomegranate

Jump to Recipe Print Recipe

Fattoush is a classic Mediterranean salad made with homemade pita chips, fresh mint, parsley, radishes, lettuce, tomatoes, onions, sumac, and pomegranate seeds topped with a tangy dressing made with lemon, olive oil, and pomegranate molasses.

fatoosh salad with pomegranate in a bowl

This authentic Lebanese fattoush salad recipe is the result of two decades of tweaking my family's fattoush recipe (including trying other Lebanese versions at dinner parties, Lebanese restaurants, etc.).

If you’ve never cooked with sumac, za'atar, pita bread, or pomegranate molasses, you should try this recipe!

What You Will Love

This is the best fattoush recipe, hand over heart, that mixes fresh veggies, a tangy-sweet salad dressing, and homemade crunchy fried pita croutons. This fattoush recipe combines all of the secrets handed to me by family and friends.

I'm a sucker for Mediterranean chopped salads (like this Persian shirazi salad or quinoa tabbouleh) because they go so well with grilled lamb chops, chicken thighs, and beef kabobs. This Lebanese salad is colorful, vibrant, and full of flavor.

Ingredient Notes

Tomatoes: I prefer to use tomatoes on the vine or Roma tomatoes, however, any tomato will do.
Persian cucumbers or English cucumbers: Use either a Persian or English cucumber because the outer skin is not tough (don't peel the skin).
Radishes, lettuce, and bell peppers: I add radishes to this salad because they are crunchy and add some brightness to the salad. My preference is romaine lettuce and any kind of bell pepper.
Pomegranate seeds (if you have some): Pomegranate seeds are not required, but they are great to add if you have some on hand. Here's how to peel pomegranates without making a big mess.
Onion: I prefer to use red onion, brown onion, sweet onion, or white onion. You can also use green onions.
Fresh mint and Italian parsley: Use fresh mint and fresh parsley. There are two types of parsley: curly and Italian parsley. I prefer using Italian parsley for all of my Lebanese dishes (like tabbouleh with quinoa), however, sometimes curly parsley is the only option at the supermarket. Italian parsley closely resembles cilantro, and how you tell the difference is by the smell.
Fried pita chips with za'atar (or baked): I make fresh pita chips from scratch either in the oven or fried. I personally like to top my pita chips with a little za'atar and sea salt.
Good quality olive oil: Right now I'm using olive oil from Italy that's really delicious.
Lemon juice: I recommend freshly squeezed lemons always. I never use canned lemon juice.
Pomegranate molasses (also known as dibz roman): It's sweet, tangy, and really makes this fattoush salad dressing amazing when mixed with lemon, sumac, and some good olive oil.
Sumac spice and za'atar spice are dry ingredients.
Pita bread to make the pita chips.

How To Make Fattoush Salad

Chop all of the salad ingredients into bite-sized pieces size and add them to a large bowl. Add the ground sumac spice and salt to taste. Keep the romaine lettuce separated. Add the romaine lettuce at the end with the pita chips.

Add the fattoush dressing. Pour the pomegranate syrup, lemon juice, and olive oil into the chopped salad. Mix and coat evenly.

Make the pita chips. Separate the pita bread.

Cut or tear the pita bread into chip-sized pieces.

Fry pita bread pieces in oil.

Place the pita chips on a paper towel lined plate. Add a pinch of salt and za'atar spice on top.

Mix the chopped lettuce, chopped salad, and pita chips together immediately prior to serving.

Tips and Tricks

Make your own pita chips from leftover pita bread. Fried pita bread is quick to make, and you can store the extra pita chips in an airtight container. Other great ways to eat pita chips include labneh dip or smoky baba ganoush.
Add za'atar seasoning to the pita chips! Traditional fattoush salad doesn't have za'atar pita chips, but it tastes so good!
The lettuce can get soggy if you keep the salad overnight. If eating this the next day, keep the lettuce, salad dressing, pita chips, and chopped salad separate then mix prior to eating.
Remove seeds from the pomegranate in water, so you don't stain your hands and clothing.
Use high-quality olive oil for the salad.

Substitutions and Variations

Bake the pita chips rather than fry them. Heat the oven to 375 ℉ (190 ℃). Separate the top from the bottom of the pita bread. Coat the outside with some olive oil and sprinkle some salt (and za'atar if desired). Place the pita bread on a baking sheet and toast until golden brown for about 7 to 10 minutes (time may vary depending on the thickness of the pita bread.
Use grape tomatoes, cherry tomatoes, or any other type of ripe tomatoes.
Omit the pomegranate. Many fattoush recipes do not include pomegranate, possibly because it's hard to find out of season in some countries.
Omit the za'atar on the pita chips. The traditional way to make fattoush is with plain baked pita bread.

FAQs

What is fattoush?

Fattoush is a Lebanese chopped salad made with fresh herbs, chopped vegetables, sumac, lemon juice, olive oil, and pita chips.

Why is it called fattoush?

Fattoush is derived from fatteh meaning toasted and crumbled breadu.

Are za'atar and sumac the same?

Za'atar is different from sumac. Za'atar is a spice blend of thyme, sumac, and sesame seeds. Whereas, sumac is a berry that's dried and ground.

How To Use Za'atar

Recipes With Pomegranate Molasses

Authentic Lebanese Recipes

Join the Tribe

Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

📋 Recipe