Fattoush Salad

What happens when you combine a little bit of everything into one big bowl? You get a delicious dish known as a Fattoush Salad. Make your very own Fattoush Salad with this recipe from Molassity. The dish is said to have originated with Lebanese farmers who would fry leftover pita pieces in olive oil to create pita chips, and then throw the chips into a bowl of whatever veggies and herbs were in season or on hand at the time.

  • Prep Time

    14 mins

  • Cook Time

    6 mins

  • Total Time

    20 mins

  • Serving



  • 2 large tortillas or pieces of pita bread, cut into triangles
  • 3 tbsp olive oil
  • Kosher salt to taste
  • 1/2 head of romaine lettuce, chopped
  • 1/2 cup cherry tomatoes, diced
  • 2 cucumbers, sliced
  • 2 green peppers, chopped
  • 1 large radish, diced
  • 5 green onions/scallions, chopped
  • 1/4 cup fresh parsley, chopped finely
  • 1/4 cup fresh mint, chopped finely
  • For the dressing:
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp sumac
  • 2 tbsp Molassity Pomegranate Molasses
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt


Fattoush is an Arabic word that means “little bits of something,” and it’s an ideal name for this hearty mix of bread and vegetables. You can use any in-season vegetables you wish, including the tomatoes, green pepper, and fresh leafy greens found in our recipe. The bread-bites add a crunchy texture, and the dressing makes the salad sublime. That’s because it’s a tasty dressing made from sumac, lemon, olive oil, and Molassity Pomegranate Molasses.



  1. Preheat the oven to 350°F / 180 °C
  2. Mix all chopped vegetables and greens in a large bowl. Set aside.
  3. Mix the dressing ingredients in a small bowl. Set aside.
  4. Cover the bread pieces with a mixture of olive oil and salt, then place the bread on a baking sheet. Bake the bread pieces for 6 to 8 minutes, until brown and crispy.
  5. Pour the dressing over the salad, mixing well.
  6. Toss in the baked bread, leaving a few pieces for garnish.
  7. Serve immediately.

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