Fattoush
The tangy, crackling bread salad of the Lebanese table — sumac-forward, jeweled with radish and pomegranate, lifted by pomegranate molasses in the dressing that makes it impossible to stop eating.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 rounds day-old pita breads
- 1 small head, torn romaine lettuce
- 200 grams, halved cherry tomatoes
- 3 medium, sliced Persian cucumbers
- 6 thinly sliced radishes
- 4 chopped spring onions
- 1 cup packed flat-leaf parsley
- ½ cup packed fresh mint leaves
- 2 teaspoons ground sumac
- 1 tablespoon pomegranate molasses
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 small, minced garlic clove
- ¾ teaspoon salt
- 3 tablespoons pomegranate seeds
Instructions
- Tear or break pita into rough 2–3 cm pieces. Brush lightly with olive oil and toast in a 190°C oven for 8–10 minutes until golden and crisp, or fry in a thin layer of oil in a pan. Season with a pinch of salt.
- Whisk together lemon juice, pomegranate molasses, garlic, sumac, salt, and olive oil in a small bowl to make the dressing. Taste — it should be assertively tart and complex.
- Combine lettuce, tomatoes, cucumbers, radishes, spring onions, parsley, and mint in a large wide bowl.
- Pour about two-thirds of the dressing over the vegetables and toss gently.
- Add the toasted pita pieces and the remaining dressing. Toss once more — quickly — so the bread absorbs dressing but does not fully soften.
- Transfer to a serving platter, scatter pomegranate seeds over the top, dust with a final pinch of sumac, and serve within 5 minutes before the bread loses its crunch.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Fattoush?
The tangy, crackling bread salad of the Lebanese table — sumac-forward, jeweled with radish and pomegranate, lifted by pomegranate molasses in the dressing that makes it impossible to stop eating.
Where is Fattoush from?
Fattoush comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Fattoush vegetarian or vegan?
As written, Fattoush uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of ground sumac in Fattoush?
The ground sumac called for here is part of the traditional recipe and gives Fattoush its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Fattoush?
In a Lebanese salads spread, Fattoush is served as a fresh side to grilled meats, roasted vegetables, or a mezze spread, and pairs well with warm bread.
Can I make Fattoush ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.