Save My neighbor handed me a container of fattoush one sticky summer evening, and I was instantly transported by that first bite—the way the lemon and sumac cut through the heat, how the pita chips stayed impossibly crisp against the juicy tomatoes. I pestered her for the recipe that night, and what started as a simple salad became my answer to every "what should we make?" question on warm weekends. It's the kind of dish that tastes like someone actually cares about feeding you well.
I made this for a potluck at work once, and it disappeared faster than anything else on the table, even the fancy desserts. People kept asking what made it taste so good, and I realized it was because everything in the bowl felt alive—not just vegetables thrown together, but each ingredient actually tasting like itself.
Ingredients
- Mixed greens: Use a combination of romaine, arugula, and purslane if you can find it; purslane brings a subtle tang that feels authentically Lebanese.
- Tomatoes and cucumber: Dice them roughly the same size so they distribute evenly and no bite is all one vegetable.
- Radishes: Don't skip these—they're what gives fattoush its sharp, peppery snap.
- Red onion: The thinness matters here because it softens slightly as it sits and becomes less harsh.
- Fresh parsley and mint: These aren't garnish; they're the soul of the salad, so use the good stuff and chop generously.
- Pita bread: Use fresh pita if possible, and watch it carefully in the oven because it goes from perfect to charred in about 90 seconds.
- Extra-virgin olive oil: This is where quality actually matters—a good oil makes the whole dressing sing.
- Sumac: This is non-negotiable; it's the ingredient that makes people say, "What is that amazing flavor?" Buy it from a Middle Eastern market if you can.
Instructions
- Make the pita chips first:
- Preheat your oven to 375°F and cut the pita into bite-sized squares or triangles. The shapes don't need to be perfect—honestly, the irregular ones are more satisfying to bite into. Toss them with olive oil and sea salt, spread them on a baking sheet in a single layer, and bake for 8 to 10 minutes until they're golden and crispy.
- Assemble the salad base:
- While the chips are crisping, chop all your vegetables and herbs. Throw the mixed greens, tomatoes, cucumber, radishes, red onion, parsley, and mint into a large bowl—this is where the magic starts happening, just from the smell of everything fresh together.
- Whisk the dressing:
- In a small bowl, combine the olive oil, lemon juice, red wine vinegar, sumac, minced garlic, salt, and pepper. Whisk until it looks emulsified and tastes bright enough to wake you up; adjust the lemon or sumac if you need to.
- Bring it all together:
- Let the pita chips cool slightly so they don't go soft when they hit the greens. Add the chips to the salad bowl, pour the dressing over everything, and toss gently but thoroughly so every leaf gets coated. Serve immediately so the crunch lasts.
Save My partner made this for me after a long day, and I remember sitting outside with the bowl in my lap, eating slowly and feeling like the world was actually okay. That's what good fattoush does—it's not fancy, but it feels generous and true.
The Secret of Fresh Herbs
I learned the hard way that the quality of your parsley and mint completely changes this salad. Wilted herbs from the back of the fridge make the whole thing taste tired, but bright, fresh herbs from a good source make it taste like someone walked through the garden five minutes before serving. If you only have access to grocery store herbs, buy them the day you're making this and keep them wrapped in a damp paper towel in the fridge until the last second.
Why Radishes Are the MVP
I used to think radishes were just decorative until I made a fattoush without them and realized everything tasted flat. That peppery crunch they bring is what prevents the salad from becoming just a pile of soft vegetables. They stay firm no matter how long the salad sits, and they're the reason someone might take a second spoonful.
Making It Your Own
Once you understand the structure—greens, fresh vegetables, herbs, crispy element, tangy dressing—you can play with it. I've added diced bell peppers, sliced green onions, and even crumbled feta when I wasn't being strict about the vegan version. The formula stays the same, but the details become yours.
- Try rubbing a cut garlic clove on the pita before you oil and bake it for an extra layer of flavor.
- Add diced bell peppers or green onions if you want more vegetables or a different texture variation.
- Serve it alongside grilled meats or as part of a mezze spread for something more substantial.
Save Fattoush is the kind of recipe that gets better every time you make it because you stop thinking about the steps and start thinking about the person you're feeding. That's when it tastes the best.
Recipe FAQs
- → What greens are best for this salad?
Romaine, arugula, or purslane provide a crisp base and balance the tangy dressing well.
- → How do I get the pita chips crispy?
Cut pita into bite-sized pieces, toss with olive oil and sea salt, then bake at 375°F for 8–10 minutes until golden and crisp.
- → What flavor does sumac add?
Sumac lends a lemony, tangy note that brightens the dressing without overpowering the fresh ingredients.
- → Can I prepare the dressing in advance?
Yes, whisk the olive oil, lemon juice, vinegar, garlic, sumac, salt, and pepper ahead, but toss with salad just before serving.
- → Are there variations to include other vegetables?
Adding diced bell peppers or green onions can enhance flavor and texture variety.