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6 Servings

30 minutes

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Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oil and bake them until nicely browned—we think the crunchy pita combined with the different textures of the other ingredients is a large part of the salad’s appeal. Pickled grapes are not a common fattoush ingredient; we tried them in a fattoush at chef Ana Sortun’s Oleana restaurant in Cambridge, Massachusetts, and loved their sweet-tart flavor and succulent texture. Both the pita and the grapes can be prepared a day in advance; store the pita in an airtight container. Sumac has earthy, citrusy notes, and pomegranate molasses is tangy and lightly fruity in taste. Both ingredients are optional, but they give the fattoush complexity and a distinct Middle Eastern character.




Don’t combine the salad ingredients until just before serving or the pita chips will get soggy.

30 minutes


  • 1

    pound seedless red grapes, halved

  • ¼

    cup cider vinegar


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Alev E.
January 18, 2023
Wonderful recipe
Loved the dressing and the freshness. I had some radicchio as well and added it. Very tasty!
Kay R.
May 24, 2022
Fattoush salad Fantastic
Pickled grapes really are the star. Sometimes I add cooked chicken breast.
Liane R.

Nice weeknight main course salad, but I think pickling in just cider vinegar made the grapes too harsh. Next time, I would add water to the pickling liquid and pure cider to the dressing. Or rinse the pickled grapes.