Home » Region » Lebanese » Killer Lebanese Fatoush Salad With Pita Chips

Killer Lebanese Fatoush Salad With Pita Chips

by Lily

This fatoush salad recipe is delicious and authentic, and it just so happens to be my favorite Lebanese salad recipe! The combination of the crunchy bread and vegetables really balance out this salad.

If you’ve never cooked with sumac, zaatar, pita bread, or pomegranate syrup, you should try this recipe! You might need to check out an international grocery store or Amazon for these items.

Sumac and Zaatar are a dry ingredient. Pomegranate syrup comes in a glass bottle and can be stored in the pantry. I usually freeze my pita bread, so I always have some on hand.


Ingredients You’ll Need

There are a lot of ingredients for this salad. If you don’t have one of the ingredients, just skip the missing ingredient. All of the flavors really come together. This fattoush salad recipe has the following:

  • Tomatoes: I prefer to use tomatoes on the vine or Roma tomatoes, however, any tomato will do.
  • Persian cucumbers or English cucumber: I use either a Persian or English cucumber because the outer skin is not tough. I don’t peel the outer skin for this salad. If you don’t have either of these cucumbers on hand, you can use any type of cucumber as long as you peel the skin.
  • Radishes: I add radishes to this salad because they are crunchy and add some brightness to the salad.
  • Pomegranate seeds (if you have some): Pomegranate seeds are not required, but they are great to add if you have some on hand.
  • Onion: I prefer to use brown onion, sweet onion, or white onion for this fatoosh salad.
  • Fresh mint: I prefer fresh mint over dried mint, however, dried mint can be substituted.
  • 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.
  • Lettuce: I use romaine lettuce.
  • Bell pepper: Any type of bell pepper works just fine in this salad.
  • 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. I don’t know anyone else who makes pita chips with za’atar, but everyone who has tried it has loved it!
ingredients for fattoush salad

Fatoush Salad Dressing Recipe

This is where the secret is. The fatoush salad dressing is so simple and flavorful, and it’s what makes this salad amazing.

  • Sumac: This herb is very common in Middle Eastern cooking, and it has a tangy flavor. To me, this herb and the pomegranate syrup really make fattoush what it is. If you can’t find it anywhere, then you can skip it. It shouldn’t be expensive, and it’s a great seasoning on fried eggs.
  • Pomegranate syrup (this is the secret ingredient): Pomegranate syrup is sweet and tangy, and really makes this fattoush salad dressing amazing when mixed with lemon, sumac, and some good olive oil.
  • Good quality olive oil: Right now I’m using olive oil from Greece that’s really delicious.
  • Lemon juice: I recommend freshly squeezed lemons always. I never use canned lemon juice.
  • Salt to taste

Sumac Substitute

If you can’t get your hands on some sumac, you can substitute lemon zest (about half of a lemon). It will change the taste of the salad slightly, but it gives that extra zing of flavor that you experience with sumac.

Another option is to omit sumac from the recipe. The same goes for pomegranate syrup and za’atar. If you can’t find these ingredients, just omit them.

Tips For Making the Best Ever Fatoush Salad

  1. If I’m eating the fatoosh salad the next day, I will keep the pita chips separate. I add the pita chips to the salad right before I eat it.
  2. The lettuce can get soggy if you keep the salad overnight. If I’m bringing this for work lunches, I keep the lettuce separate from the salad and just add it in prior to eating.
  3. Remove seeds from the pomegranate in water, so you don’t stain your hands and clothing.
fattoush salad recipe

Try Some Other Amazing Lebanese Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
fatoosh salad

Fatoush Salad with Pita Chips

  • Author: Lily
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegan


Fatoush salad is one of the most common salads in Lebanon. This recipe has fried pita chips, sumac, za’atar, and pomegranate seeds.



Fattoush Salad

  • 6 medium tomatoes
  • 6 persian cucumbers or 1.5 english cucumbers
  • 6 radishes
  • 1/2 cup of pomegranate seeds (if you have some)
  • 1 large onion
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1 head of romaine lettuce
  • 2 bell peppers
  • 2 tablespoons of sumac

Fattoush Salad Dressing

  • 4 tablespoons of pomegranate syrup (this is the secret ingredient)
  • 6 tablespoons of good quality olive oil
  • lemon juice from 2 large lemons
  • salt to taste

Pita Chips

  • 2 large pita bread
  • zaatar dried seasoning (if you have it)
  • salt
  • olive oil if baking pita chips
  • frying oil if frying pita chips


Make The Fatoush Salad Base

  1. Wash and chop lettuce. Set aside.
  2. Chop onions, tomatoes, cucumbers, radishes, and bell peppers.
  3. Add salt and sumac.
  4. Chop fresh mint and fresh parsley.
  5. Remove seeds from the pomegranate. Add to other salad ingredients.
  6. Create salad dressing by mixing pomegranate syrup, lemon, and olive oil. Add dressing to salad ingredients and mix.

Make The Pita Chips

  1. Split pita bread in pita chip-sized pieces.
  2. If frying, heat up frying oil. Add pita bread to oil and fry until golden brown. Remove onto a paper towel. Add salt and zaatar.
  3. If baking in the oven, split pita bread into half. Most pita bread has a pocket of air in the middle that separates the bread into a front and back. Split the pita bread so that the front and back are separated. Brush olive oil onto each piece. Sprinkle za’atar and salt on the bread. Bake at 375 ℉ (190 ℃) until golden brown and crunchy.

Assemble Salad Bowl

  1. Add the salad to a bowl. Put pita chips on top. Mix and enjoy!


  1. The nutrition facts are not including the fried pita chips or baked pita chips. Depending on how many you add to your bowl will affect the nutritional values.
  2. If eating this salad over a few days, keep the pita chips separate from the salad base until you are ready to eat. This keeps the pita chips crunchy.
  • Category: Salad
  • Method: Chopping
  • Cuisine: Lebanese


  • Serving Size: 2 cups
  • Calories: 327
  • Sugar: 28 g
  • Sodium: 236 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 16 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: fatoush, fattoush lebanese salad, fattoush salad

Recipe Card powered byTasty Recipes

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.


Angela Tepedino April 20, 2020 - 2:29 pm

I love this recipe!!!! Such a yummy light and filling salad. Good by itself for a simple snack or goes great as part of a course meal. Salad stays fresh, does not wilt, I recommend saving some pita chips to add later to leftover salad. Yummy!

Lilian B. April 22, 2020 - 12:01 am

Thank you Angie!

Judy April 17, 2020 - 11:56 am

This is one of my favorite Lebanese salads. I’ve done this before without the pomegranates, but I like that twist to this version of fatoush salad. You made this recipe so easy to follow – hoping others try this great salad dish and get hooked on it like I did!

Lilian B. April 22, 2020 - 12:02 am

Thank you Judy!


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Love Cookies Read More