Easy Fattoush Salad Recipe for Fresh Flavors

Okay, so I have to tell you about this fattoush salad I’ve been obsessed with lately. It’s one of those dishes that just *hits* right—crispy, tangy, fresh, and so easy to throw together. If you’ve never had fattoush before, it’s basically a Middle Eastern chopped salad with toasted pita bread and a lemony dressing that makes everything taste amazing. And the best part? You don’t need fancy ingredients or chef skills to make it. Let’s get into it.

Recipe Card: Easy Fattoush Salad Recipe for Fresh Flavors

Recipe Title: Easy Fattoush Salad Recipe for Fresh Flavors

Servings: 4

Prep Time: 15 minutes

Cooking Time: 10 minutes (for pita)

Calories: 220 kcal per serving

Ingredients:

• 2 small pita breads, torn into bite-sized pieces
• 2 tbsp olive oil (for toasting pita)
• 1 large cucumber, chopped
• 3 medium tomatoes, chopped
• 1 small red onion, thinly sliced
• 1 bell pepper (any color), chopped
• 1 cup fresh parsley, roughly chopped
• ½ cup fresh mint leaves, roughly chopped
• ½ cup radishes, thinly sliced (optional but so good)
• Salt & pepper to taste

Dressing:

• ¼ cup olive oil
• 3 tbsp lemon juice (about 1 lemon)
• 1 garlic clove, minced
• 1 tsp sumac (if you can find it—if not, a pinch of paprika works)
• ½ tsp ground cumin
• Salt & pepper to taste

Directions:

1. Heat a pan over medium heat, add 2 tbsp olive oil, and toss in the pita pieces. Toast them for about 5 minutes, stirring often, until golden and crispy. Set aside to cool.
2. In a big bowl, toss together cucumber, tomatoes, red onion, bell pepper, parsley, mint, and radishes (if using).
3. In a small jar or bowl, whisk together all the dressing ingredients—olive oil, lemon juice, garlic, sumac, cumin, salt, and pepper.
4. Pour the dressing over the salad and mix well. Add the toasted pita pieces right before serving (so they stay crunchy). Give it one last toss and dig in!

Seriously, that’s it. No complicated steps, no weird ingredients—just fresh, bright flavors that make you feel like you’re eating sunshine. And if you’re like me and sometimes forget things at the store? No stress. This salad is super forgiving. No sumac? Use paprika. No mint? Just add extra parsley. It’ll still taste awesome.

Why This Fattoush Salad Works

First off, the textures. You’ve got the juicy crunch of the veggies, the herby freshness of the parsley and mint, and then those crispy pita pieces that soak up just enough dressing without getting soggy. It’s the perfect balance. Plus, the dressing is tangy, garlicky, and a little earthy from the sumac (or paprika). It’s light but packed with flavor, which makes it great for summer or anytime you want something refreshing.

Another thing I love? It’s a *real* salad. No sad, wilted lettuce here. Every bite has something interesting going on. And if you’re serving it with grilled chicken or fish? Even better. But honestly, I’ve eaten a giant bowl of this by itself for lunch and been totally happy.

Tips for Beginners

• Don’t skip toasting the pita. It’s what makes fattoush different from a regular salad. That crunch is everything.
• Chop everything roughly the same size. You want bites with a little of everything, not huge chunks of one thing.
• Add the pita last. If you mix it in too early, it’ll get soft. Nobody wants soggy bread.
• Taste as you go. Need more lemon? Add it. Love garlic? Throw in an extra clove. Make it yours.

Nutrition Info (Per Serving)

Not bad for a salad that actually fills you up, right? And since it’s mostly veggies, you can totally go back for seconds.

Questions You Might Have

Can I make this ahead? Sort of. Prep the veggies and dressing separately, then mix them + add the pita right before eating. Otherwise, things get watery.

What if I don’t have sumac? No big deal! Paprika or even a tiny bit of za’atar works. Or just leave it out—still delicious.

Can I add protein? Absolutely! Grilled chicken, chickpeas, or even some feta cheese would be amazing in here.

So yeah, that’s my go-to fattoush salad. Easy, fresh, and seriously addictive. If you try it, let me know how it turns out—or if you added your own twist. Happy eating!