Lebanese Fattoush Salad with Sumac and Crispy Pita

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Fattoush is a vibrant Lebanese bread salad that turns leftover pita into crisp, tangy croutons tossed with peak-summer vegetables and a bright sumac-lemon dressing. It is meant to be eaten the moment it is dressed, when the pita is still crunchy and the herbs are at their liveliest. Every Levantine household makes it slightly differently, but the combination of toasted bread, fresh mint, and sour sumac is non-negotiable.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 13 gFat
• 1.8 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 6 gSugar
• 6 gProtein
• 410 mgSodium
• 520 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 32 mgVitamin C
• 870 mcgVitamin A

Ingredients

For the salad

• 2 medium ripe tomatoes (about 12 oz), diced into 3/4-inch pieces
• 1 large English cucumber, halved lengthwise and sliced
• 1 small red onion, halved and thinly sliced
• 4 radishes, thinly sliced
• 1 green bell pepper, cored and diced
• 1 small romaine lettuce heart, chopped into 1-inch pieces
• 1/4 cup chopped flat-leaf parsley plus 1/4 cup chopped fresh mint
• 2 pita breads, brushed with olive oil and toasted until crisp, broken into bite-size pieces

For the sumac-lemon dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice, plus more to taste
• 2 teaspoons ground sumac
• 1 small clove garlic, finely grated
• 1 teaspoon pomegranate molasses (optional)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Set an oven rack 4 inches from the broiler element and preheat the broiler, or heat a dry skillet over medium-high heat. Brush both sides of the pita breads lightly with olive oil, then broil or toast them 1 to 2 minutes per side until golden and very crisp; let cool, then break into rough 1-inch pieces.
2. Make the dressing: whisk the olive oil, lemon juice, sumac, grated garlic, pomegranate molasses if using, salt, and pepper in a small bowl until smooth and slightly thickened. Taste and add a pinch more salt or a squeeze of lemon if needed.
3. In a large bowl, combine the tomatoes, cucumber, red onion, radishes, green pepper, romaine, parsley, and mint. Toss with clean hands or salad tongs to distribute evenly.
4. Pour about two-thirds of the dressing over the vegetables and toss gently, just until everything is glossy and lightly coated; reserve the remaining dressing.
5. Let the dressed vegetables rest at room temperature for 5 minutes so the tomatoes and cucumber release a little juice and pick up the sumac.
6. Add the broken toasted pita to the bowl along with the reserved dressing and toss once more so the bread is coated but still crunchy.
7. Top with a sprinkle of extra sumac and a few torn mint leaves, then serve immediately at the table so guests get crisp pita in every bite.

Cook’s Notes

• Sumac is the soul of fattoush; do not substitute with paprika or lemon-pepper. Look for the deep burgundy ground sumac in Middle Eastern markets.
• Add the pita at the very last moment and serve right away; even 5 minutes of sitting will soften the bread into a chewy texture that some love but is not traditional crunch.
• For the best flavor, use truly ripe, in-season tomatoes and an English or Persian cucumber with thin skin and small seeds.
• If pomegranate seeds are in season, scatter a tablespoon per serving over the top for color and a sweet-tart pop against the sour dressing.
• The dressed vegetables (without the pita) can be chilled, covered, for up to 4 hours; add bread just before serving.

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