Fattoush Salad, Syrian-Style Recipe
Fattoush Salad, Syrian-Style
Flavours of Syria
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

Adelle, co-founder of Filles Fattoush and writer, explains "the word fattoush is believed to come from the Arabic 'fatafit,' which refers to leftover bits of stale pita, which are given a delicious second life when fried. Whatever the origin of the name, one thing is certain: this salad, surprisingly fresh and slightly tart, is a hit with both adults and children." 

Hints & Tips
This salad can be made a little ahead of time, but the pita should be added at the last moment so that it stays crisp.

For 4 to 6 servings

- 1 head of lettuce or 1 romaine heart, thinly sliced (1)
- 1 Lebanese cucumber, sliced
- 1 large tomato, sliced
- 1 small onion, thinly sliced
- 1 yellow bell pepper, cubed
- 2 radishes, chopped
- Curly parsley leaves, chopped
- Fresh mint leaves, chopped
- Pomegranate seeds

Fried Pitas
- 1 pita, cut into pieces
- Vegetable oil for frying

- 3 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1 Tbsp. vinegar
- 1 tsp. pomegranate molasses
- 1/4 Tbsp. salt
- 1/4 Tbsp. sumac powder


  1. In a small bowl, combine all the ingredients with a fork. Set aside.

Fried pitas

  1. Heat the oil in a skillet over medium-high heat.
  2. When the oil is hot, add the pita pieces. Fry until crisp. Set aside.


  1. In a salad bowl, combine all the ingredients with the fried pitas.
  2. Pour on the vinaigrette and toss by hand.
  3. Garnish with pomegranate seeds. 
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