What is fattoush salad made of?

Fattoush salad is made with chopped romaine lettuce, tomatoes, cucumbers, radishes, red onion, parsley, and mint. It’s tossed in a lemony olive oil dressing seasoned with garlic and sumac, then topped with crispy baked pita chips coated in sumac. The salad’s signature comes from the tangy dressing and the crunchy pita, giving it a bold, fresh taste unlike any other.

What is fattoush in English?

The word “fattoush” comes from the Arabic root “fatteh,” which refers to dishes made with pieces of stale or toasted bread. In English, it loosely translates to “bread salad.” While that might sound simple, fattoush elevates the concept with fresh vegetables, herbs, and a vibrant sumac-based dressing that transforms day-old pita into the highlight of the dish.

What type of bread is in fattoush?

Traditional fattoush salad uses pita bread . This soft, pocketed flatbread is cut into chunks and either fried or baked until crispy. In modern recipes, baking is preferred for a lighter, healthier crunch. The pita is often seasoned with olive oil and sumac before toasting, adding layers of tangy flavor and texture that are essential to the salad’s appeal.

Is fattoush salad a Mediterranean dish?

Yes, fattoush salad is firmly rooted in the Mediterranean tradition, specifically the Levant region, which includes Lebanon, Syria, and Palestine. It shares the Mediterranean ethos of using seasonal produce, olive oil, and fresh herbs. With its bold flavors and plant-forward ingredients, fattoush fits perfectly into the heart-healthy, flavor-rich Mediterranean diet.

Fattoush Salad Secrets: 7 Powerful Reasons It’s a Mediterranean Obsession

Description

Fattoush Salad bursts with fresh veggies, baked pita, and sumac dressing. A must-try Mediterranean dish ready in minutes.

Ingredients

2 pita breads, cut into chunks
1 tablespoon olive oil (for pita)
1 tablespoon ground sumac (for pita)
3 tablespoons olive oil (for dressing)
Juice of 2 lemons
1 tablespoon ground sumac (for dressing)
2 garlic cloves, crushed
1 pinch sea salt and black pepper
1 romaine lettuce, chopped
1/2 cucumber, diced
3 tomatoes, diced
1/2 red onion, thinly sliced
6 radishes, chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh mint, finely chopped

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Instructions

Bake the Pita Chips: Preheat your oven to 375°F. Toss the pita chunks with 1 tablespoon olive oil and 1 tablespoon sumac. Spread them on a baking sheet and bake for 10–15 minutes, or until crisp. Set aside to cool.
Prepare the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, crushed garlic, 1 tablespoon sumac, chopped parsley, chopped mint, salt, and pepper.
Assemble the Salad: In a large mixing bowl, combine chopped romaine, cucumber, tomatoes, red onion, and radishes. Pour the dressing over the salad and toss to combine.
Serve: Divide the salad into bowls and top each with a handful of baked pita chips.