Fattoush
How to make the best Fattoush salad
The Levantine bread salad: crisp greens, fresh herbs and toasted pita in a tangy sumac and pomegranate molasses dressing.
Scale it to your table
Only have 1 head of lettuce? Tap that ingredient's − or + buttons below. Everything else adjusts so you can still make the dish.
Ingredients
Equipment
Sheet pan · large mixing bowl · small bowl and whisk · chef's knife and cutting board · salad spinner or clean towels · serving platter
Method
Pro tips
- Bake the chips until they snap. Any softness left in them goes soggy the moment the dressing hits.
- Split the chips. Half get tossed in to soak up dressing, half go on top for crunch.
- Whisk the oil in last. It emulsifies and coats the leaves instead of pooling at the bottom.
- Dress it right before serving. Salt pulls water out of the cucumbers and tomatoes.
Fixes
- Soggy chips: the pita wasn't dry enough or came out early. Re-crisp at 350°F for a few minutes and let them cool fully.
- Dressing too sharp: whisk in a little more pomegranate molasses or olive oil.
- Watery salad: dry the greens well and dress just before serving.
Storage & make-ahead
- Pita chips: airtight, room temperature, up to 5 days.
- Dressing: covered in the fridge up to 1 week. Whisk again before using.
- Chopped vegetables: keep undressed in the fridge and toss with dressing and chips at serving time. Dressed salad is best the same day.
Nutrition Facts
Allergens & diet
- Contains: wheat (pita).
- May contain: sesame, if your za'atar blend includes it.
- Halal: yes. No animal products in the recipe.
- Vegan: yes, as long as your pita has no milk, butter, egg or honey. Check the label.
- Gluten-free: swap in gluten-free pita.
Batch total as scaled: 0 calories across 6 servings.
Nutrition values are estimates and vary by ingredients and portion size. Not medical advice. The finishing drizzle of pomegranate molasses is not included.
