Lebanese Fattoush Salad
A crisp chopped salad with toasted pita, cucumber, tomato, radish, herbs, lemon, olive oil, and sumac.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Toast or bake pita pieces until crisp.
- 2
Chop lettuce, cucumber, tomatoes, radishes, mint, and parsley.
- 3
Whisk lemon juice, olive oil, sumac, salt, and pepper.
- 4
Toss vegetables and herbs with the dressing.
- 5
Add pita chips right before serving.
Cook notes
Tips
Add pita at the last minute so it stays crunchy.
Use plenty of herbs; they make fattoush taste lively instead of plain.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store chopped vegetables, dressing, and pita separately for up to 2 days.
- Keep herbs wrapped in a lightly damp towel so they stay fresh.
Substitutions
- Use lemon zest if you cannot find sumac.
- Use pita chips for a shortcut.
What to Serve With
- Serve with chicken shawarma or grilled halloumi.
- Pair with hummus and warm pita.
Common Mistakes
- Do not dress the salad too early or the lettuce wilts.
- Do not skip herbs; they are central to the flavor.
Recipe FAQ
What does sumac taste like?
Sumac is tangy and citrusy, which makes it perfect for salads.
Can I make fattoush ahead?
Chop the vegetables and toast pita ahead, then dress and combine before serving.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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