Easy Homemade Fattoush
Learn how to make authentic Fattoush salad at home with fresh vegetables, crispy pita chips, and a zesty lemon-sumac dressing.
Ingredients
- 2 large pita breads, cut into bite-sized pieces
- 3 tablespoons extra virgin olive oil, divided
- 6 cups romaine lettuce, chopped into bite-sized pieces
- 2 cups fresh spinach leaves
- 2 medium vine tomatoes, cut into 1-inch cubes
- 1 large English cucumber, diced
- 1 red bell pepper, diced
- 4 large radishes, thinly sliced
- 3 green onions, white and light green parts sliced into rounds
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon ground sumac
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 375°F and line a baking sheet with parchment paper.
- 2
Toss the pita bread pieces with 1 tablespoon of olive oil, then spread them evenly across the prepared baking sheet.
- 3
Bake the pita pieces for 8-10 minutes, stirring halfway through, until they turn golden brown and crispy throughout.
- 4
Remove the pita chips from the oven and let them cool completely on the baking sheet for at least 5 minutes.
- 5
Whisk together the lemon juice, red wine vinegar, sumac, garlic, remaining 2 tablespoons of olive oil, salt, and pepper in a small bowl until well combined.
- 6
Combine the chopped romaine, spinach, tomatoes, cucumber, bell pepper, radishes, green onions, parsley, mint, and cilantro in a large salad bowl.
- 7
Pour the dressing over the vegetables and toss gently but thoroughly until all ingredients are evenly coated, about 1-2 minutes.
- 8
Add the cooled pita chips to the salad and toss once more, taking care not to crush them excessively, just before serving.
- 9
Divide the fattoush among serving plates and enjoy immediately while the pita chips maintain their crispness.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 3 tablespoons extra virgin olive oil | 2 tablespoons extra virgin olive oil plus 1 tablespoon tahini | Tahini adds creamy richness and additional nutrients while reducing overall fat content and calories |
| red wine vinegar | pomegranate vinegar or apple cider vinegar | These alternatives provide similar acidity with added antioxidants and gut-friendly probiotics, especially apple cider vinegar |
| 6 cups romaine lettuce | 4 cups mixed bitter greens like arugula, endive, and radicchio | Bitter greens contain more polyphenols and beneficial compounds that support gut health and reduce inflammation |
| 2 pita breads | 1 pita bread plus 1/2 cup homemade whole wheat pita chips or sprouted seed crackers | Whole grains and sprouted seeds have lower glycemic index and higher fiber content, supporting better blood sugar control |
| 1 teaspoon minced garlic | 1 teaspoon minced raw garlic plus 1/4 teaspoon garlic powder | Raw garlic preserves allicin, a compound with powerful anti-inflammatory and antimicrobial properties that heat destroys |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 255 |
| Total Fat | 11g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 480mg |
| Carbohydrates | 34g |
| Fiber | 7g |
| Sugar | 5g |
| Protein | 10g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
