Fattoush Salad with Lemon Mint Dressing

Fresh and easy, this Fattoush Salad is perfect as a side dish or a light lunch. This healthy and flavorful salad recipe is anything but boring, featuring a ton of chopped veggies, crunchy pita chips, and a homemade lemony, mint dressing.

As an Amazon Associate, I earn from qualifying purchases.

If you aren’t familiar with Lebanese salads, they are some of the freshest-tasting dishes out there. This fattoush recipe is legendary. You might also like this quinoa tabbouleh salad. Check out all of our salad recipes for more inspiration.

Why You Will Love This Recipe

It is fresh, healthy, and has tons of crunch and texture. The dressing is to die for, and you will be making this recipe on repeat. This is a recreation of a salad we used to get at a Lebanese restaurant in Hamilton called La Luna. We haven’t found one we like as much since moving to Vancouver, so I needed to make a homemade version.

It’s a spin on a bread salad using crunchy pita chips. This authentic Lebanese fattoush salad features a medley of crisp vegetables and romaine lettuce tossed with the aforementioned dressing.

It is a naturally vegan recipe. Bonus!

Salad Ingredients

• Romaine Lettuce – This is my top choice, but feel free to use your favorite greens, such as kale, spinach, or iceberg lettuce.
• Fresh Mint Leaves – The key to this salad and, in my expert opinion, what makes it special.
• Cucumber – If you can get them, try using small Persian cucumbers because they are crisp and refreshing, with a thin, tender skin that makes them convenient for salad prep, as you can use them without peeling.
• Chopped Veggies – Our go-to blend is red onion, cauliflower, red cabbage, and red bell pepper.
• Pita Chips – you can buy pita chips or toast homemade pita chips in the oven using fresh pita bread.

Feel free to substitute the veggies for your favorites. You can use radishes, grape tomatoes, cherry tomatoes, broccoli, Napa cabbage, etc.

The pita chips are a really unique component in this salad. When we would get this salad at the restaurant, the pita chips were deep-fried, and we would be battling it out at the end for the last few crunchy morsels.

I’ve ‘healthified’ this recipe up a bit from the deep-fried chips by using either oven-baked pita chips or my pan-toasted homemade pita chips recipe to massively cut down on the unhealthy fat content.

Fattoush Salad Dressing Ingredients

• Fresh Lemon Juice – Yes, fresh. No, bottled.
• Extra Virgin Olive Oil – We also use MCT oil, which has a light, neutral flavor.
• Mint Leaves – You will use a whole bunch, so grab the biggest one at the store.
• Oregano – This can be dried from your spice rack.
• Sumac – This is a common Middle Eastern spice made from ground berries of the sumac flower. It has a light, citrusy taste. If you can’t source sumac, you could substitute lemon zest in its place.
• Fine Sea Salt – Always a pinch. Always.

The fattoush dressing features an uncommon spice called sumac. You can find it in the spice aisle at most gourmet grocery stores, or you can buy sumac on Amazon.

Sumac is a very fragrant spice that is not surprisingly made from ground flowers. It’s tangy, sour, and very reminiscent of lemon in its acidity. It’s dark in colour and grainy in texture.

This dressing really is the star of the show. We like a lot of it! I actually ended up doubling the amounts from when I started testing out the recipe. The dressing is GOOOOOOD.

Equipment

• Sharp Knife – Essential for all the chopping you will do.
• Cutting Board – We choose to use bamboo or wood cutting boards.
• Small Mason Jar – This is for shaking up the salad dressing. You could also whisk it in a bowl.
• Mixing Bowl – Use a large mixing bowl to make tossing all the ingredients easier. You don’t want it spilling over the sides.

Instructions

Step 1

First, if you’re using homemade pita chips, start by making them.

I had mine already prepped and ready to go.

Step 2

Next, wash and chop up your greens.

Use this guide on how to wash kale if you need some tips to get your greens super clean.

Step 3

Then, chop all the veggies.

As mentioned, you can use whatever vegetables you like. That is the beauty of homemade. You can customize everything to your tastes.

Step 4

Next, add all of the salad ingredients, except for the pita chips, to a large bowl and toss well. You can use salad forks or your clean fingers.

Set the bowl aside.

Step 5

Then, make the dressing.

Place the dressing ingredients in a small mason jar with a lid and shake it really vigorously for ten seconds.

Pour the dressing over the salad ingredients and toss them well to coat the veggies.

Finally, crumble in the pita chips and toss again. Serve immediately.

Recipe Variations

Instead of raw vegetables, you can grill or roast vegetables like tomatoes, cucumbers, and bell peppers before adding them to the salad. This adds a smoky flavor to the dish.

Experiment with different herbs to add a unique twist to your Fattoush. You can include herbs like parsley, cilantro, dill, green onions, or basil to add freshness and aromatic notes to the salad.

Incorporate cooked chickpeas (also known as garbanzo beans) for added protein and texture. They complement the vegetables and pita bread while making the dish more filling. Try crispy roasted chickpeas for even more crunch.

Crumble some feta cheese over the Fattoosh to add a salty and creamy element. It pairs well with the tangy dressing and adds a lovely richness to the salad.

Serving Suggestions

Enjoy it on its own as a light and refreshing meal. Add grilled chicken to boost the protein.

This salad pairs well with various Middle Eastern main courses such as grilled meats, falafel, kebabs, or Kafta. Serve with a side of classic hummus.

Present it as a part of a buffet along with other delicious Lebanese salads such as Lebanese Potato Salad, Butter Bean Salad, and this Tabouli Salad recipe.

FAQS

Storage

Fattoush is best enjoyed fresh, as the pita bread tends to lose its crunch. However, you can prepare the salad ingredients and dressing in advance, keeping everything separate, and combining them just before serving to maintain the texture.

Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. However, the pita bread will become soggy, so it’s recommended to eat it fresh for the best taste and texture.

More Salad Recipes

**This recipe was originally posted on May 4, 2021, updated on June 11, 2023, and again on June 1, 2025.**

If you’ve tried our Lebanese Fattoush Salad recipe, please rate it and let us know how it turned out by leaving us a comment below. We’re always interested in feedback.

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂

As an Amazon Associate, I earn from qualifying purchases.