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Fresh fattoush salad in a crispy pita bowl with cucumbers and tomatoes on a linen cloth.

Fattoush Salad in Pita Bowl

Fattoush Salad in a Pita Bowl is my Lebanese husband's favorite salad served in the most fun way possible. Romaine, tomatoes, Persian cucumbers, radishes, fresh mint, parsley, and scallions tossed in a delicious dressing. It is then served in a crispy za'atar pita bowl! Individual portions, zero serving bowls to wash, and genuinely the most impressive way to serve a salad at a dinner party or a casual weeknight meal.
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Course: Side Dish
Cuisine: Mediterranean
Keyword: fattoush
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 267kcal
Author: Lola Jay

Equipment

Ingredients

Fattoush salad

  • 1 romaine head chopped
  • 2 vine-ripe tomatoes chopped
  • 3 Persian cucumbers sliced into half moons
  • 1 small red bell pepper chopped
  • ½ cup radishes thinly sliced into rounds, then strips
  • ½ cup fresh mint chopped
  • ¾ cup fresh parsley chopped
  • 2 scallions chopped
  • pomegranate seeds for topping optional

Dressing

  • ⅓ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 2 small garlic cloves finely grated
  • 1 tablespoon sumac
  • ½ teaspoon dried mint
  • Salt and black pepper to taste

Za'atar pita bowls

  • 4 small Lebanese or thin double ply pita breads
  • 2 tablespoon Za'atar generous amount for both sides
  • Olive oil spray
US Customary - Metric

Instructions 

Make the dressing

  • Add the lemon juice, olive oil, pomegranate molasses, grated garlic, sumac, dried mint, salt, and black pepper to a small bowl or jar. Whisk until fully combined and emulsified. Taste and adjust lemon, sumac, and salt as needed. The dressing should be bright, tangy, and slightly sweet with a complexity that makes you want to keep tasting it. Set aside until ready to serve.
    ⅓ cup fresh lemon juice, ½ cup extra virgin olive oil, 1 tbsp pomegranate molasses, 2 small garlic cloves, 1 tbsp sumac, ½ tsp dried mint, Salt and black pepper to taste
    Pouring pomegranate molasses into a jar of salad dressing.

Prep the salad

  • Chop the romaine into bite-sized pieces. Chop the tomatoes and slice the cucumbers into thin half moons. Thinly slice the radishes into rounds, then into strips. Chop the fresh mint, parsley, red pepper, and scallions. Add everything to a large bowl. Do not dress until right before serving.
    1 romaine head, 2 vine-ripe tomatoes, 3 Persian cucumbers, ½ cup radishes, ½ cup fresh mint, ¾ cup fresh parsley, 2 scallions, 1 small red bell pepper
    Fresh chopped vegetable salad with tomatoes, cucumbers, radishes, peppers, and herbs in a white bowl.

Make the pita bowls

  • Working on one pita at a time, spray both sides generously with olive oil spray. Sprinkle za'atar generously on both sides. I did one side at first, but it tastes way better with Za'atar on both sides. Press it in so it adheres.
    4 small Lebanese or thin double ply pita breads, Olive oil spray, 2 tbsp Za'atar
    Person sprinkling seasoning on pita bread with olive oil on wooden countertop.
  • Press the seasoned pita into a tortilla bowl mold (I linked the molds in the equipment section of the recipe card) or into an oven-safe bowl. Air fry at 350F for 4 minutes until golden and crispy. Alternatively, bake at 375F for 5 minutes. The pita is done when it holds its bowl shape and is crispy all the way through. Let cool for 1 to 2 minutes before removing from the mold so it sets properly. Make the pita bowls right before serving for maximum crispiness.
    Person holding a baked bread bowl over a black mold on a wooden table.

Dress and serve

  • Right before serving pour the dressing over the salad and toss well until every leaf and every vegetable is evenly coated. Taste and adjust seasoning one final time. Spoon generously into each crispy za'atar pita bowl and serve immediately.
    pomegranate seeds for topping
    Fresh salad with lettuce, cucumber, tomatoes, radishes, and peppers in a white bowl with a wooden spoon.
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Video

Notes

Nutrition facts are only estimates.
Storage
Store undressed salad ingredients in an airtight container in the refrigerator for up to 2 days. Store the dressing separately in a jar in the fridge for up to 5 days. Shake or whisk the dressing before using as it will separate as it sits. Do not store dressed fattoush as the vegetables will wilt and the herbs will turn dark. The pita bowls are best eaten fresh and do not store well once baked as they will soften. Not recommended for freezing.

Nutrition

Calories: 267kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 323mg | Potassium: 497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2323IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 3mg
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