A Fattoush Salad (basically a bread salad) is a Middle Eastern staple and the lemon and mint dressing just brings it all together. This crunchy and zesty chopped salad is topped with homemade baked pita chips, making it a great way to use up stale pita bread. A great fridge clear out salad and a welcome addition to a BBQ or picnic.
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What is a Fattoush salad?
The fattoush salad was born out of not wanting pita bread to go to waste. So, instead of throwing it away, people made it the star of another dish. Fattoush salad is basically a toasted pita salad and that is music to our ears.
Ingredients for this salad will vary wherever you see it, as the leftover pita was thrown together with whatever other leftover or seasonal ingredients were on hand. So, feel free to change it up and use what you have. It usually has a lettuce base with cucumber and tomatoes and a herby lemon dressing.
Why you will love it
- A light a fresh salad - The base of this dish is chopped salad and mixed with the lemon dressing it's a really light and fresh salad.
- Just 157 calories a bowl - Even with the pita bread it is a low calorie salad, but still filling.
- A great way to use up stale pita bread - Don't let any pita bread go to waste and use it up in this Fattoush salad.
- A delicious side to chicken dishes - This goes so well with chicken skewers. We have added serving suggestions below.
Ingredients needed
- Pita breads - This salad is a great way to use up leftover pita breads.
- Olive oil - Try to use a really good quality olive oil, as it makes up the base of the dressing and you can taste the difference.
- Ground sumac - Pronounced soo-mak, it is made from the dried and ground berries of the wild sumac flower. It is a tangy spice with a sour, acidic flavour reminiscent of lemon juice.
- Romaine lettuce - This adds lots of texture and crunch to the salad. You could swap it for another lettuce, however it wouldn't be as traditional.
- Cucumber - We used a standard English cucumber, however other varieties of cucumber would work. We didn't peel ours, however you could if you could if you don't like the skin.
- Tomatoes - Use the juiciest and ripest tomatoes that you can find. We used Roma tomatoes, however you could use basic salad tomatoes or even cherry tomatoes.
- Red onion - This adds some crunch and colour to the salad. However, if you can't tolerate raw onion, like many people can't, then you could soften it a little in a pan first.
- Radishes - Another way to add crunch and colour, as well as a nice peppery flavour. You could leave these out though.
- Lemons - A must in the dressing as it really lightens the whole salad up.
- Fresh parsley and mint - These add so much fresh flavour to the salad.
A full ingredients list with measurements is in the recipe card below.
Step by step
Prep: Preheat your oven to 190°C/375°F/Gas 5.
One: Put the chopped pita, 1 tablespoon olive oil and 1 tablespoon sumac into a baking tray season with salt and mix well. Put into the oven for 10-15 minutes until crispy. Set aside. You could fry the pita chips in a pan with some olive oil instead.
Two: In a bowl, mix together the rest of the olive oil, lemon juice, salt, pepper, garlic, sumac, parsley and mint and mix well.
Three: Chop all the salad
Four: Put the salad ingredients in a large bowl and pour over the dressing. Mix well.
Five: Divide in to bowls and top with cooked pita chips.
Fattoush dressing
This is a herb packed dressing, and we aren't complaining about that. We mixed together some really good quality olive oil with loads of lemon juice (the more the better I say), a pinch of salt and pepper, a little garlic, sumac and a lot of chopped mint and parsley.
Not heard of sumac before? It's a really versatile spice that is popular in Middle Eastern cuisine and has a subtle lemon flavour to it, but less tart. It's a delicious addition to a salad dressing.
Baked pita chips
What adds a nice bit of extra crunch to this salad is the baked pita chips. One piece of advice - make loads extra as they are great for dipping in to hummus and tzatziki.
A great way to use up pita bread that is going a bit stale, chop them up in to random bits and then mix with a little olive oil, salt and sumac and then put them in the oven for 10-15 minutes until they are nice and crispy. Try not to eat them all before they get on the salad!
What to serve with a Fattoush Salad
This is a really versatile salad. If you want to keep it traditional, then it is great served with any Middle Eastern dishes. We love to serve this with chicken skewers or halloumi vegetable skewers. It's also delicious with our Vegetable Packed Koftas.
If you want some extra pita and dips on the side, then try our Roasted Carrot Hummus, Butter Bean Hummus or Easy Garlic Sauce. Fancy something with a kick? You will love our Kebab Shop Chilli Sauce.
Storage
Store: If you do have any leftover fattoush salad, then it will keep in an air tight container in the fridge for up to 24 hours, but it will start to get very soggy. If you haven't tossed the salad with the dressing, then it will store in an air tight container for up to 4 days.
Freeze: We wouldn't recommend freezing this as salad does not defrost well.
FAQs
Yes, you can make it in advance. However, we would recommend only adding the dressing just before serving so it doesn't get too soggy. You can chop everything up and keep it in a bowl in the fridge, with the dressing ready made too, and then mix together just before serving.
Yes, you can save yourself some time by using store bought pita chips, however these won't taste as good and they are pretty expensive to buy, but really cheap to make.
If you use gluten free pita bread and make sure that there is no cross contamination, then this can be gluten free.
Yes, this is a delicious vegan salad.
You can easily double this recipe. Just make sure that you have a bowl big enough to mix everything together.
Extra tips
• To get a really excellent fattoush salad, the key is the freshest ingredients. Juicy tomatoes and really fresh and flavourful herbs.
• Don't skip the sumac just because you may not have heard of it before. It's an essential in this salad, and you can find it with all the other spices in your local supermarket.
• You could add some crumbled goat's cheese for extra flavour and creaminess.
• Add some extra protein by throwing in some cooked chickpeas or lentils, but still keeping it vegetarian.
• Make extra pita chips and dip them in hummus and tzatziki.
• Use the best quality olive oil that you can afford. It really makes a difference to the taste of the dressing.
• Add some extra flavour and colour by sprinkling some pomegranate on just before serving.
More salad recipes
If you've tried this Fattoush Salad recipe, please leave a comment below, we love hearing from you!
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Recipe
Fattoush Salad
Ingredients
- 2 Pitta bread - cut into chunks
- 1 tablespoon Olive oil - for the pita
- 3 tablespoon Olive oil - for the dressing
- 1 tablespoon Sumac - for the pita
- 1 tablespoon Sumac - for the dressing
- 1 Romaine lettuce - chopped
- 0.5 Cucumber - cut in to chunks
- 3 Tomatoes - diced
- 0.5 Red onion - thinly sliced
- 6 Radishes - chopped
- 2 Lemons - (juice only)
- 1 pinch Sea salt and ground black pepper
- 2 Garlic clove - crushed
- 20 g (0.33 cups) Fresh parsley - finely chopped
- 10 g (0.25 cups) Fresh mint - finely chopped
Instructions
- Preheat your oven to 190℃/170°C(fan)/375℉/Gas 5.
- Put the 2 Pitta bread (chopped), 1 tablespoon Olive oil and 1 tablespoon Sumac into a baking tray and mix well. Put into the oven for 10-15 minutes until crispy. Set aside.
- In a bowl, mix together 3 tablespoon Olive oil, juice of 2 Lemons, 1 pinch Sea salt and ground black pepper, 2 Garlic clove, 1 tablespoon Sumac, 20 g Fresh parsley and 10 g Fresh mint and mix well.
- Put 1 Romaine lettuce, 0.5 Cucumber, 3 Tomatoes, 0.5 Red onion and 6 Radishes into a large mixing bowl and pour over the dressing. Mix well.
- Divide into bowls and top with cooked pita chips.
Recipe Tips
- You could add some crumbled goats cheese for extra flavour and creaminess.
- Add some extra protein by throwing in some cooked chickpeas or lentils, but still keeping it vegetarian.
- Make extra pita chips and dip them in hummus and tzatziki.
- Use the best quality olive oil that you can afford. It really makes a difference to the taste of the dressing.
- Add some extra flavour and colour by sprinkling some pomegranate on just before serving.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Danielle Wolter says
fatoush salad is such a great idea! loving the flavors and freshness here - perfect for summer!
Kelley says
This salad sounds wonderful. I will have to try the meat free chicken. Thanks for sharing!
Kevin Chambers-Paston says
Oooh, this salad looks divine! I do try to eat meat-free at least once or twice per week, mainly for the cost benefits but also because these tend to be lower calorie meals. I'm definitely going to give this salad a try :)
Sylvia @ Happiness is homemade says
I always add extra amount of parsley to my salad :) Quorn is a great idea to add some protein for veggies :)
shobha says
Healthy salad and quite a filling one.
Kavey says
I'm a big fan of fattoush, and it was one of the dishes we enjoyed regularly during our visit to Lebanon a few years ago. I tend to do it without a protein, as a side dish, but can see that adding a protein would make it a more substantial main salad instead!
Paige says
I have cut down on the amount of meat I eat, but started eating more fish for the oils. My skin and hair are so healthier for it.
Gingi says
Love the photos, they look like they belong in a cookbook!
Tegan says
Cumin in the dressing sounds really good. Do you have any other dressing recipes? I am gettin bored of just olive oil and cider vinegar.
Gina says
These photos are fab Dannii. Very professional.
Erin says
I would love some more salad recipes please Dannii. I am just about to start a new job and I want to use it as an opportunity to take healthy lunches with me.
Louise says
How often do you eat meat? Do you have any advice?
Dannii says
We always try to do meat free Monday's and we make sure to have at least 5 meat free meals the rest of the week.
Carla says
That is just missing some avocado Dannii ;)
Becks says
A pita bread on a salad sounds good. It would make a change from just having a sandwich with it.
Gayle @ Pumpkin 'N Spice says
I love how fresh this salad is, Dannii! I've never heard of a fattoush one before, but I'm loving all of the ingredients. Definitely a nice change from the plain ole green ones that I make!