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Fattoush as served, showing the finished dish

Salad recipe

Fattoush Recipe

A practical, source-aware recipe for fattoush, with the history kept close to the method.

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Fattoush. Photo: Aziz1005 / Wikimedia Commons (Public domain).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Fattoush

A practical, source-aware recipe for fattoush, with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
6 to 8 Servings
Difficulty
Easy

Ingredients

  • 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons (or more) fresh lemon juice
  • 2 tablespoons (or more) pomegranate molasses
  • 2 small garlic cloves, minced
  • 2 teaspoons (or more) white wine vinegar
  • 1/2 teaspoon dried mint
  • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • 2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
  • 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
  • 6 scallions, thinly sliced
  • 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
  • 2 cups (loosely packed) flat-leaf parsley leaves
  • 2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce
  • 1 cup fresh mint leaves
  • Ground sumac (optional)

Method

  1. Dressing for Fattoush, showing the ingredients and preparation at this stage
    Step 1: Dressing for Fattoush.
    1

    Dressing

    Dressing

  2. Salad for Fattoush, showing the ingredients and preparation at this stage
    Step 2: Salad for Fattoush.
    2

    Salad

    Salad

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This salad recipe connects to the broader history of vegetables in global food culture.

Explore the ingredients

Trend and context sources

  1. [1]Original Fattoush recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

Source-led editorial process·Read our Editorial Standards