Fattoush (Lebanese Tomato and Pita Salad) Recipe (2024)

Find the sumac and pomegranate syrup if you are able and you will be rewarded with great success and a super delicious salad! I added cubed feta cheese, and offered crusty bread on the side (rather than crumbled pita). Served this in July as a light summer supper which my family enjoyed.

Made for a Lebanese husband and it made the cut! Not going to beat Mama's recipe, but I'm told it was a very respectable fattoush. Main feedback: More sumac, not enough tomatoes and the peppers were a bit weird. In summer, I might omit them all together and do extra tomatoes.

Perhaps I'm just slow, but it took me nearly 1 hour to assemble and wash all the veggies for this salad. Granted, we buy only fresh (not prepackaged), organic (which can be muddy if it's rained lately), and we wash EVERYTHING in vinegar water, then rinse, and dry (to keep greens fresh and not dilute dressing). Then it took me the 30 proscribed minutes to prep and combine veggies and make dressing. Salad was very good, and we definitely will have again.

I used a tablespoon of pomegranate molasses. Delicious!

I left off the pita (not eating bread at the moment) and couldn't find ground sumac, but otherwise followed the recipe exactly. Served it to guests as part of a Ramadan meal and it was a great success. People even took seconds.

Terrific salad! Served with spice rubbed chicken and Pilaf with dates getting rave reviews around the table! The salad was prepared as written, using romain and wild baby arugula and agree sumac essential. I might add another pita half next time. My husband and I thought the salad would make a good dinner option for us.

This is a lovely recipe, different from most summer salads. I am not a fan of reviews that don't follow the recipe, so forgive the following, I made this very late at night and didn't have cucumber or radish, instead used a whole small sweet onion. It definitely needs the crunch. I also added cubed roasted plain eggplant (1 medium), leftover from another dish and good quality feta. The sumac and pomegranate really make this dish sing. Can't wait to try the original!

I make Middle Eastern salads all the time, with a lemon/mint/oregano vinaigrette and a sprinkle of sumac or Za'atar. Decided to try this two nights ago to have with some homemade puff pastry knishes and chopped herring on challah. It was a fusion of meal thrown together with Ashkenazi and Middle Eastern flavors and husband and I both loved it. Must do again!

Kept the veggies and lettuce dressed separately so leftovers were possible. We shared the veggies with our friends as the recipe made enough for an entree amount.

BEST fattoush recipe. I followed the recipe exactly. Our dinner guests gobbled up every bite. Next time I will triple the dressing, it’s that good.

Awesome recipe, though I think it needs more tomatoes. They were totally lost. Brushing pitas with olive oil made them very nice and crispy.

Correct me if I am wrong but I have been making this salad from this recipe for awhile now and I think the poster changed it because I do think the original had dates in it. Am I imagining that?

Great recipe with just a few additions. Brushing the pita with some olive oil, sprinkling with salt and sumac and broiling until crispy gives the chips added zing. You can also fry them. Sumac in the dressing also lifts the taste. And if you can't find pomegranate syrup, you can make it with pomegranate juice, sugar, and lemon juice. There's a recipe for it here. You really need it for the dressing.

I learned from my Lebanese mother-in-law that if you spray olive oil on raw side of pits before you toast it will not get soggy.

Don't they somehow fry the pita before adding to the salad? Every time I've had the salad while traveling, the pita is always crispy, and I imagine fried in olive oil. Any suggestions?

Made the recipe following pretty close. I only had 1tbsp mint in my garden and none dried, and I think that I missed out- will definitely add the recommended amount next time (subbed parsley, but mint is special). I only used romaine and think mixing other greens would be good- will look for purslane (thanks for the comments!). I made the dressing as written, and found it a bit too tangy/acidic, so added not-quite-a teaspoon of white sugar. Loved this so much, will be eating again this weekend.

Great recipe. Omitted red pepper since it’s not traditional. I also added dill and parsley chopped to the salad. the herbs really elevate the whole dish. sumac is an absolute must I also added zaatarI found the dressing a little bit too sweet, so added more acid (lemon and some vinegar) next time I will probably use less of the pomegranate

This was great, the sumac and pomegranate syrup really make a huge difference and make it taste authentic. I swapped the bell peppers with more tomato and it was fantastic. Will be making again very soon.

Don’t leave out the pomegranate syrup…it transforms the dresssing

This dressing was excellent!!Did not have pom syrup; used date syrup.

Great recipe. I love the tang of sumac. Couldn’t find pomegranate in any form so I rattled through the liquor cabinet and found a jar of Luxardo Maraschino cherries, used the syrup from that and it was still great

I would add the dried mint and sumac to the dressing so they coat the vegetables evenly. Plus, the oil will draw out the essential oils of the sumac and mint.If you are able to obtain fresh purslane, it definitely makes a different because of its fleshy/sour taste. Normally, people mix lettuce and purslane (though you CAN make this salad with 100% purslane).

Excellent. Add more fresh mint and some parsley