Go Back Email Link
Close-up 45-degree view of Armenian-inspired fattoush salad with crunchy pita chips in a wooden salad bowl.
Lindsay Lehrer

Fattoush Salad Dressing (Armenian-Inspired Middle Eastern Favorite)

A bright, lemony fattoush salad dressing rooted in Armenian home cooking and inspired by Lebanese flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12
Course: Salad, Side Dish
Cuisine: Armenian, Lebanese, Middle Eastern
Calories: 160
Ingredients Equipment Method Video Notes

Ingredients
  

Exact Ingredients
  • 1 ½ cups fresh lemon juice
  • 1 ½ cups olive oil
  • 3 tablespoons white vinegar
  • 2 tablespoons fresh mint
  • 2 tablespoons minced garlic
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon sumac
Exact Ingredients Salad:
  • 1 head romaine lettuce chopped
  • 2-4 cucumbers diced
  • 1 Roma tomato diced
  • ½ bunch Parsley finely chopped
  • 2 Radishes thinly sliced
  • 1 cup Toasted pita chips smashed

Equipment

  • Mason jar or blender
  • cutting board
  • sharp knife
  • Salad bowl
  • Measuring tools
  • Tongs or wooden spoon

Method
 

Mix the Dressing:
  1. Add the lemon juice, olive oil, vinegar, mint, garlic, sugar, salt, black pepper, and sumac to a mason jar or blender.
  2. If using a mason jar, tightly seal the lid and shake vigorously until the dressing is fully emulsified.
  3. If using a blender, blend on low speed for 10–15 seconds until smooth.
Prep the Salad Ingredients:
  1. Chop the lettuce, dice the cucumbers and tomato, thinly slice the radishes, and finely chop the parsley. Add all the vegetables to a large salad bowl.
Dress the Salad Table-Side:
  1. Pour the dressing over the salad immediately before serving. Toss gently to coat all the ingredients without crushing the vegetables.
Add the Pita Chips:
  1. Crush the toasted pita chips with your hands and sprinkle them over the salad. Toss lightly or simply serve as-is to maintain maximum crunch.
Finish and Serve:
  1. Add an extra sprinkle of sumac on top if desired. Serve right away for the freshest flavor and texture.

Video

Notes

  • Make It Ahead:
    The dressing can be made up to 5 days in advance. Shake well before using, as the ingredients naturally separate.
  • Traditional vs. My Version:
    Some fattoush dressings use pomegranate molasses instead of sugar, or rely more heavily on different herbs or spices. This version is my own Armenian-inspired Middle Eastern take — simple, bright, and made with ingredients found in any grocery store. Family recipes evolve from the hands that cook them, and this one is my signature version.
  • Serving Tip:
    Always add the dressing right before serving and top with pita chips at the very end to protect that signature fattoush crunch.
  • Customize the Crunch:
    Use more or fewer pita chips depending on preference, or choose gluten-free pita chips to make the recipe gluten-friendly.
  • Make It a Meal:
    Pair with chicken shawarma, grilled chicken, steak strips, or chickpeas for a heartier salad.
  • Prep Tip:
    If making this for a crowd, chop all the salad ingredients in advance and store them separately. Combine everything table-side.
  • Leftovers:
    The dressed salad won’t store well because the pita and lettuce soften. Keep dressing and salad separate if you expect leftovers.