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Fattoush is one of the 2 salads my dad used to make and I love it! I know there’s probably different ways to make it, but this is what I grew up with and I love it!

My  twist was using the tomato water and actually frying the pita differently (some super crispy and not so much for different textures). Also I just shave the radishes and add them on top because I’m not a fan of them raw.

If you want to see another salad that was also a staple in our house, check out my Tabbouleh recipe!

Why You’ll Love Fattoush

Since it was a staple at my parents house growing up, now it’s a staple in mine ❤️ It is fresh, tangy, herby, crispy and absolutely delicious! You can make a big batch of the pita chips and use them for anything you like.

Substitutions

There isn’t really substitutions for this recipe, but if you don’t want to go through the process of making your own pita chips (which I highly recommend you do) you can use store bought ones.

Recipe Tip

Mix with clean hands so you get everything in and add the pita and olive oil at the very end. Also, if you find purslane you absolutely have to use it ! Also, best enjoyed with a spoon.

Fattoush

By Nadia Aidi
Fattoush is one of the 2 salads my dad used to make and I love it! I know there’s probably different ways to make it, but this is what I grew up with and I love it!  
My  twist was using the tomato water and actually frying the pita differently (some super crispy and not so much for different textures). Also I just shave the radishes and add them on top because I’m not a fan of them raw.

Ingredients 

  • 1 head of romaine or 2, I used the hearts only because I like it crispy. Cut into bite size pieces
  • 2 persian cucumbers, chopped
  • 1 pint cherry tomatoes, quartered
  • 1.5 whole wheat pita pocket., cut into squares or triangles
  • Olive oil to taste, for frying and drizzling
  • Radishes to taste, thinly sliced
  • 1/2 bunch parsley, finely chopped
  • 3 scallions, chopped
  • 6-7 mint leaves, chiffonade
  • 1-2 tsp sumac
  • 1.5 tbsp pomegranate molasses
  • 1 tsp dried mint
  • 1 lemon
  • Salt and pepper to taste

Directions 

  • Let your tomatoes sit atop a strainer with salt for 15-20 min, the tomato water will be the base for the dressing
  • Add some olive oil to a pan and preheat, fry half of the pita until super crispy and half not so much. I love the texture difference
  • Mix the lemon, pomegranate molasses, sumac, dried mint, salt/pepper and tomato water
  • Add in the cucumber, tomato, parsley, mint and scallions
  • Mix in the romaine using clean hands and then add olive oil to taste. Mix some of the pita in the salad, and use the rest for topping. Add the radishes

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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