Go Back

Simple Fattoush Salad

Print Recipe
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 7 cups (7 servings)
Category Salad, Side Dish
Cuisine Lebanese, Middle Eastern


This herb-packed vegetable salad hailing from Lebanon is the perfect side dish for grilled chicken, fish or any protein of your choice. 


  • 2 pita breads*, separated in half and torn into bite-sized pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt and black pepper
  • 1 lemon, zested and juiced
  • 1 small shallot, thinly sliced
  • 1 medium clove garlic, grated
  • 1 English cucumber
  • 1 pound vine-ripe tomatoes (about 3 medium)
  • 1 teaspoon balsamic vinegar
  • ¾ cup chopped mixed herbs, such as dill, parsley and/or mint
  • 4 teaspoons sumac


  • Heat oven to 375ºF (190ºC)with rack set in middle position.
  • Separate pita breads into two thin rounds by peeling apart (cut edges with kitchen shears if needed).
    pita bread separated into two thinner halves
  • In a large bowl, toss with 1 tablespoon olive oil then season with ½ teaspoon salt and pepper.
    pieces of pita bread tossed in a glass bowl with oil, salt and pepper
  • Arrange pita pieces smooth side down on a wire rack set inside a sheet pan.
    pieces of pita bread arranged on a wire rack set inside a baking shet
  • Bake until pita pieces are crisp and golden brown, 12–15 minutes. Let cool on rack.
    baked pita chips on a wire rack set inside a baking sheet
  • Meanwhile, add shallot, 2 tablespoons lemon juice, 1 teaspoon lemon zest, garlic, and ½ teaspoon salt to a now empty large bowl; toss with hands to combine then set aside.
    shallots in a glass bowl with garlic and lemon zest
  • Slice cucumber in half lengthwise. Place cut-side down on a cutting board and with heel of hand, smash down until cucumber cracks. Tear into bite-sized pieces.
    diced cucumber on a wood cutting board
  • Cut tomatoes into ¾-inch chunks. Transfer to a colander and let drain.
    chunks of tomato in a colander
  • Add remaining 2 tablespoons oil and balsamic to bowl with lemon juice, shallots and garlic.
    oil, vinegar, shallot and lemon zest in a glass bowl
  • Add cucumber, tomatoes, and herbs to bowl; toss to coat then add sumac and toss to combine. Season with salt and pepper to taste.
    tomato chunks, cucumber chunks and herbs in a glass bowl topped with sumac
  • Right before serving, stir in half of the pita bites, then transfer to a bowl and top with remaining pita bits.
  • Alternatively, serve vegetable salad on a large platter and spread pita chips over top.


We tested this recipe with both regular and whole-wheat pita bread. Regular pita bread toasts better and retains its crunch in the salad far better than whole-wheat.
Pomegranate molasses is a traditional ingredient often used in this salad. Feel free to use it in place of the balsamic.


Serving: 1cupCalories: 118kcalCarbohydrates: 14gProtein: 2.5gFat: 6gSaturated Fat: 0.5gSodium: 263mgFiber: 1.5g
Keywords Fattoush salad
Did you make this recipe?Leave a comment below and tag @ZestfulKitchen on Instagram and hashtag it #zestfulkitchen!