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Lebanese Fattoush Salad

The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.

A plate of Lebanese Fattoush Salad.

This Lebanese Fattoush Salad is one of my favorite salads, any time of the year. It is a little tangy, a little crunchy and very light. The salad is part of our cooking school menus for team building events. I love to serve it with Chicken Shwarma and rice.

Awhile back, I held a contest with my small group leaders . The prize was a cooking class going to the small group that brought the most potential new leaders. Joyce’s group won and I had the privilege of cooking with the women in her group one evening. Cooking together never gets old. It is a great way to make new friends and deepen relationships. I was able to hear a little about each of them and their stories.

What’s In A Lebanese Fattoush Salad?

In Arabic, the word “fattoush” is derived from “fatteh” which means “crumbs.” Said to have originated in Lebanon,  Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. Their fattoush was built by throwing the pita chips in with whatever in-season vegetables and herbs they have on hand. It’s like a Lebanese version of a Panzanella. The salad includes the following ingredients:

  • Romaine lettuce
  • Red Peppers
  • Tomatoes
  • Pita Chips, make your own if you can!
  • Radishes
  • Cucumbers
  • Sumac
  • Dried Mint
  • Mint Leaves

What is Sumac?

Sumac spice has a tart flavor that is reminiscent of vinegar or lemon. It is an essential ingredient in Middle Eastern cooking.

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Lebanese Fattoush Salad

  • Total Time: 15 minutes
  • Yield: 4 1x


The Lebanese Fattoush Salad is a popular dish on Middle Eastern dinner tables. It is a simple salad, tossed with a light red wine vinaigrette.


Units Scale
  • Juice of 1 lemon
  • 2 teaspoon pomegranate molasses
  • 2 small garlic clove (minced or pressed)
  • 2 teaspoon kosher salt
  • 4 teaspoons crushed dried mint (divided)
  • 4 teaspoons sumac (divided)
  • 4 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 hearts of romaine (chopped into 2-inch pieces)
  • 1 cup cherry tomatoes (quartered)
  • 1/2 red onion (thinly sliced)
  • 1 red pepper (cut into long strips)
  • 2 radishes (thinly sliced)
  • Pita chips
  • 10 fresh mint leaves (in chiffonade)
  • Freshly ground black pepper


  1. For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses,garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
  2. For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl.Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.
  • Prep Time: 15 minutes
  • Category: Salad
  • Cuisine: Mediterranean

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