Fattoush Salad Recipe

 Fattoush Salad Recipe

Fattoush is a traditional salad that originates from Lebanon and the broader Levant region (which includes Lebanon, Syria, Jordan, and Palestine). It is a staple of the mezze a collection of small dishes served as appetizers or shared plates in Middle Eastern cuisine.

The word "Fattoush" comes from the Arabic root "fatteh" (فتّة), meaning "to crumble" or "to break into pieces." This refers to the crispy pita bread that is broken up and mixed into the salad.

Total Time20minutes mins

CourseSalad

Servings4

Ingredients

• 1 ⅗ lbs tomatoes chopped
• ⅘ lbs cucumbers Persian preferred
• ⅘ bunch green onions
• ⅘ bunch mint green
• ⅘ bunch Italian parsley
• ⅖ bunch red radish
• 16 leaves lettuce romaine
• ⅘ bell pepper
• ⅘ bunch purslane optional
• 2 ⅖ cloves garlic crushed
• 1 ⅗ tablespoons Sumac
• ¼ cup pomegranate molasses
• ⅖ cup lemon juice freshly squeezed
• ¼ cup Olive Oil
• ⅖ teaspoon Salt
• 4 loaves pita bread

Instructions

Preparing the Fattoush Ingredients

1. Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash they set aside to dry.
2. Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy.
3. Chop the tomatoes into small chunks of 1 inch.
4. Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally.
5. Chop onions into small disks of about 1/3 inch long.
6. Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large.
7. Red Radish: chop into thin disks.
8. Green Pepper: Chop into small pieces of 1/3 inch.
9. Lettuce: chop into pieces of 1-2 inches.
10. Garlic: crush garlic with a dash of salt, put aside.

Mixing the Fattoush Salad

1. Immediately before serving, mix all of the veggies in a salad bowl along with the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well.
2. Add the toasted bread and give it a quick gentle mix.
3. Serve with a side of BBQ.

Fattoush – Nutrition Facts (Per Serving, 1 of 4)

Nutrient	Amount
Calories	220 kcal
Total Fat	14 g
Saturated Fat	2 g
Cholesterol	0 mg
Sodium	220 mg
Total Carbohydrates	20 g
Dietary Fiber	4 g
Sugars	4 g
Protein	4 g
Vitamin A	30% DV
Vitamin C	50% DV
Iron	8% DV
Calcium	6% DV

Fattoush Salad – Notes & Tips

•  Use Day-Old or Stale Pita Bread

Traditionally, fattoush was a way to use up leftover pita.

Toast or lightly fry until crispy—this adds texture and absorbs the dressing nicely.

• Fresh Herbs Make a Difference

Mint and parsley are essential for authentic flavor.

Add them just before serving for maximum freshness and aroma.

• Don’t Skip the Sumac

Sumac gives fattoush its signature tangy, lemony flavor.

If you don’t have sumac, you can use extra lemon juice, but it won’t be quite the same.

• Add Variety with Seasonal Veggies

Try adding diced carrots, green onions, or even pomegranate seeds for extra crunch and color.

Some variations include arugula, green pepper, or avocado.

• Taste and Adjust

The balance of lemon, garlic, and sumac is key—taste the dressing and adjust it to your liking.