Dinner

Fattoush Salad with Pita Crisps and Pomegranate Dressing Recipe

Name: Fattoush Salad with Pita Crisps and Pomegranate Dressing Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 1 pita bread; 1 large tomato, diced, seeds removed; 1/4 red onion, diced; 2 bell peppers (one red, one yellow), pith and seeds removed, cut into long strips; 1 cucumber, peeled and cut in rounds; 5 radishes, sliced; 2 whole scallions, chopped; 1 head of romaine lettuce, purslane, or other wild greens; 1/4 cup coarsely chopped fresh mint; 1 to 3 teaspoons ground sumac; 1 teaspoon dried mint; 2 cloves garlic, peeled and minced (about 2 teaspoons); 1/3 cup extra virgin olive oil; Juice of 1/2 lemon; 4 teaspoons pomegranate syrup; 1 teaspoon salt, or to taste; 1/4 teaspoon ground pepper, or to taste

ByThomas Greene February 17, 2026February 17, 2026

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Introduction

Fattoush is a vibrant Middle Eastern salad bursting with fresh vegetables and toasted pita pieces. Its signature tangy dressing and fragrant herbs make it a refreshing and satisfying dish perfect for any meal.

A large white oval plate holds a colorful salad with multiple layers and textures. The base layer is made of fresh, green romaine lettuce leaves spread across the plate, slightly curled at the edges. On top, thinly sliced red bell peppers, yellow bell peppers, radishes, and cucumbers add bright red, yellow, pale pink, and light green colors, scattered evenly. There are also small pieces of grilled pita chips with char marks, light brown and crispy in texture, mixed among the vegetables. Small bits of red onion and fresh mint leaves add pops of purple and green throughout. The salad is sprinkled with a fine dusting of ground spices that look like a mix of red and brown powders. All ingredients are fresh and vibrant, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers (1 red, 1 yellow), pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

Instructions

Step 1: Heat the oven to 350 degrees Fahrenheit. Separate the pita bread into two rounds and place them on a cookie sheet. Bake for about 5 minutes until very crisp but not browned.
Step 2: In a large salad bowl, combine the diced tomato, red onion, bell peppers, cucumber, radishes, and scallions. Add the romaine lettuce or purslane and the chopped fresh mint. Sprinkle the sumac and dried mint over the vegetables and toss to combine.
Step 3: In a small bowl, whisk together the minced garlic, olive oil, lemon juice, pomegranate syrup, salt, and pepper. Just before serving, give the dressing another quick whisk, pour it over the salad vegetables, and toss well.
Step 4: Break the toasted pita into 1-inch pieces and toss them with the salad right before serving. Taste and adjust seasonings if needed, then serve immediately.

Tips & Variations

For extra crunch, toast the pita pieces a little longer or fry them lightly in olive oil.
Substitute arugula or kale for the greens if purslane is unavailable.
Adjust the sumac quantity to your taste for more or less tanginess.
Add diced cucumbers or green bell peppers for additional crispness.

Storage

Fattoush is best served fresh to keep the pita crisp. If you need to store leftovers, keep the salad and dressing separate in airtight containers in the refrigerator for up to 1 day. Add the toasted pita pieces only when ready to serve to prevent them from becoming soggy. Re-toss before serving.

How to Serve

A large white oval plate holds a colorful salad with several layers. The base layer is made of torn pieces of toasted pita bread, light brown with charred spots, spread evenly across the plate. On top, there are fresh green romaine lettuce leaves with a crisp texture, some showing light water drops. Scattered over the lettuce are thin slices of radish, white with pink edges, and cucumber slices with pale green centers and darker green edges. There are also thin strips of red and yellow bell peppers adding bright colors, along with small bits of diced red onion. Sprinkled throughout are fresh green mint leaves. The salad is lightly dusted with a fine dark brown spice. Two black chopsticks rest on the edge of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is sumac and where can I buy it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. You can find it at Middle Eastern markets or well-stocked grocery stores, often in the spice aisle or international section.

Can I make fattoush vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use a pita bread that doesn’t contain dairy or eggs, which is typical but worth verifying.