Photo of Fattoush Salad by WW

Fattoush Salad

Points® value
Total Time
50 min
20 min
15 min
Fattoush originated in Lebanon, but this bright chopped salad is popular across the Mediterranean, too, where some version of it is served as a side salad at almost every meal. Toasted pita, tangy sumac, and deeply tart pomegranate molasses elevate it beyond the ordinary. Sumac is a cardinal red spice ground from the sumac berry and is the main ingredient in the Middle Eastern spice blend Za'atar. If you have time, allow the tossed salad to sit for 15-30 minutes before serving. This gives the toasted pita a chance to soften and absorb flavors. This salad is a great garnish to grilled meats and fish.


Whole wheat pita

2 large, 8-inches each

Cooking spray

4 spray(s)


8 small, Campari variety, cut in quarters

Persian (mini) cucumber

4 item(s), cut into half-moons

Uncooked scallions

2 medium, white and green parts chopped

Romaine lettuce

1 small head(s), chopped

Fresh mint leaves

¼ cup(s), coarsely chopped


2 clove(s), large, mashed into a paste with 1/2 tsp table salt

Table salt

½ tsp(s)

Ground sumac

2 tsp(s)

Pomegranate molasses

2 tsp(s)

Fresh lemon juice


Olive oil



  1. Preheat oven to 400°F; line a baking sheet with foil.
  2. Place pitas on prepared baking sheet; lightly coat both sides with cooking spray. Bake until crisp, turning once, about 15 minutes. When cool enough to handle, break into bite-size pieces.
  3. In a large salad bowl, toss together tomatoes, cucumbers, scallions, lettuce, mint and pita pieces.
  4. Combine mashed garlic, sumac, molasses, lemon juice and oil in a small airtight container; shake well. Drizzle dressing over salad; toss well. For best results, let sit for 15-30 minutes before serving (then season to taste with salt and pepper, if desired).
  5. Serving size: 1 ½ c