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Tomato and Herb Fattoush

Byrecipesbyabbie
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This Tomato and Herb Fattoush is my ultimate summer salad. It’s colorful, crisp, and full of bright, zesty flavors that come alive with every bite. What makes fattoush special is its use of fresh herbs and crispy pita pieces tossed with juicy tomatoes, crunchy cucumbers, and a punchy sumac-lemon dressing. It’s the kind of dish that tastes like sunshine and feels like a celebration, especially when served alongside grilled meats or mezze platters.

Vibrant bowl of tomato and herb fattoush salad with crisp lettuce, cherry tomatoes, cucumbers, radishes, red onion, mint, parsley, and toasted pita chips

Why You’ll Love This Recipe

There’s something irresistible about the mix of textures in fattoush. You get crisp lettuce and cucumbers, juicy ripe tomatoes, sharp green onions, and shards of toasted pita that soak up the tangy dressing just enough to stay crunchy yet flavorful. Every bite feels layered and exciting.

If you want to see another authentic version, this fattoush salad by Falasteeni Foodie highlights the same crisp vegetables, pita, and bold sumac vinaigrette I love.

What really makes this salad sing is the dressing. It’s bold and citrusy, with the warm, tart flavor of sumac leading the way. Combined with lemon juice, garlic, and a generous drizzle of olive oil, the flavor is deeply refreshing, especially when paired with the abundance of fresh herbs.

I love making this during the peak of summer when tomatoes are juicy and herbs are growing like crazy in my garden. But it works year-round too, especially when you want a fresh, palate-cleansing side to balance out richer dishes.

Vibrant bowl of tomato and herb fattoush salad with crisp lettuce, cherry tomatoes, cucumbers, radishes, red onion, mint, parsley, and toasted pita chips

Tomato and Herb Fattoush Salad

Yield: 4 to 6
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

This classic Lebanese fattoush salad is crisp, tangy, and full of garden-fresh vegetables, herbs, and toasted pita chips. Tossed in a bold sumac vinaigrette, it's a bright and refreshing side dish or light meal.

Ingredients

  • 2 pita breads, torn into bite-sized pieces
  • 1 tablespoon olive oil (for toasting)
  • 1 head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 3 Persian cucumbers, thinly sliced
  • 4 radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh parsley leaves
  • For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 garlic clove, minced
  • 1 1/2 teaspoons ground sumac
  • Salt, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Toss the pita pieces with olive oil and spread them on a baking sheet. Toast for 8–10 minutes until golden and crisp. Set aside.
  2. In a large bowl, combine romaine, cherry tomatoes, cucumbers, radishes, red onion, mint, and parsley.
  3. In a small bowl, whisk together all the dressing ingredients until emulsified.
  4. Just before serving, add the toasted pita chips to the salad and drizzle with dressing. Toss to combine and serve immediately.

Notes

  • For extra crunch, toast pita until deep golden.
  • Pomegranate molasses adds authentic tang but you can use more lemon juice if unavailable.
  • Store undressed salad in the fridge for up to 2 days, but keep the pita separate to maintain crunch.

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    © Abbie
    Cuisine: Middle Eastern

    Ingredients & Substitutions

    • The base of this salad includes juicy tomatoes, crisp cucumbers, and romaine lettuce. I usually go for Roma tomatoes or heirlooms when they’re in season. Persian or English cucumbers work best because of their thin skin and minimal seeds.
    • You’ll also need green onions and radishes for sharpness and crunch. Fresh mint and flat-leaf parsley are essential. They give the salad that herby freshness that’s so signature to fattoush.
    • For the crispy element, I use toasted pita bread. You can either bake or pan-toast them with a touch of olive oil and salt. Store-bought pita chips work in a pinch, but homemade is always more flavorful.
    • The dressing is where the magic happens. It’s made with lemon juice, olive oil, garlic, sumac, and a little salt. Some people add pomegranate molasses for sweetness and depth, which I sometimes do when I want an extra punch.
    Flat lay of fattoush salad ingredients including romaine lettuce, cucumber, cherry tomatoes, red onion, radishes, mint, parsley, garlic, pita, olive oil and lemon

    Directions

    Toasting the Pita

    Start by cutting the pita bread into bite-size pieces or triangles. I drizzle them lightly with olive oil, sprinkle with salt, and toast them in the oven at 375°F for about 10 minutes until golden and crispy. Let them cool while you prep the rest.

    Rustic golden toasted pita chips broken into pieces for fattoush salad on a baking tray

    Prepping the Veggies and Herbs

    Chop the romaine, tomatoes, and cucumbers into bite-sized pieces. Thinly slice the radishes and green onions. Roughly chop the mint and parsley. I like to keep the herbs pretty leafy so they stand out in every bite.

    Making the Dressing

    In a small bowl or jar, whisk together lemon juice, olive oil, minced garlic, sumac, and salt. Taste and adjust — the flavor should be bright and tangy, with a bit of zing from the garlic and sumac.

    Hands whisking fresh olive oil, garlic, sumac and lemon dressing for fattoush salad in a glass bowl

    Assembling the Salad

    Toss all the vegetables and herbs in a large bowl. Pour over the dressing and mix gently to coat everything. Just before serving, add the crispy pita and give it one last toss so the bread stays crunchy but soaks in some of that flavor.

    Overhead shot of beautifully styled fattoush salad with lettuce, cherry tomatoes, cucumbers, radishes, red onion, herbs and toasted pita chips

    Mistakes to Avoid

    • Don’t add the pita too early. It’ll go soggy if it sits too long in the dressing. Always toss it in right before serving.
    • Avoid overdressing the salad. It’s better to start with less and add more if needed. The vegetables will release a bit of moisture after tossing.
    • Use fresh herbs. Dried parsley or mint just doesn’t have the same flavor or vibrancy.

    How I Like to Enjoy Tomato and Herb Fattoush

    This salad shines next to grilled chicken or lamb, especially during summer cookouts. I often serve it with warm pita, hummus, and baba ghanoush or my Creamy Avocado Lime Dip for a colorful, herb-packed spread. It’s also lovely as a lunch on its own, especially with a cup of mint tea on the side.

    Variations You’ll Love

    • If you’re looking for a heartier version, add chickpeas or crumbled feta cheese. Both pair beautifully with the other flavors.
    • Swap out romaine for arugula or baby spinach if you prefer a softer green with peppery notes.
    • If you like a hint of sweetness, add a drizzle of pomegranate molasses to the dressing. It deepens the flavor and balances the acidity.

    Tips for Better Results

    • Fattoush is best served fresh, but you can prep all the veggies and herbs ahead of time. Keep them in the fridge and toss with the dressing and pita right before serving.
    • Store leftover salad without the pita so it doesn’t get soggy. You can re-toast pita chips and add them fresh when eating the leftovers.
    • Use the ripest tomatoes you can find, they make all the difference in flavor.

    FAQs

    What is fattoush sauce made of?

    Fattoush dressing is typically made with lemon juice, olive oil, garlic, sumac, and salt. Some versions also include pomegranate molasses for extra depth and sweetness.

    What herb is in fattoush salad?

    Fattoush features fresh mint and parsley. These herbs give the salad its signature bright and aromatic flavor.

    What is a Lebanese tomato salad called?

    Fattoush is a traditional Lebanese salad made with tomatoes, cucumbers, lettuce, herbs, and crispy pita, all tossed in a tangy sumac dressing.

    What pairs well with fattoush?

    Fattoush pairs beautifully with grilled meats, mezze platters, or dishes like hummus, baba ghanoush, and warm pita bread.

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