A delicious authentic Middle Eastern – Lebanese – salad, very easy and adaptive. An all time favorite along with tabbouleh. Absolutely outstanding with its salty, tangy and garlic-y dressing.
Fattoush is known as a Lebanese salad that had spread all over the Middle East or dare I say it is one of the Levant greatest culinary inventions that had spread all over the world.
It has a lemony, minty and salty dressing that really makes you drool, So if you do not like tangy stuff try reducing the amount of lemon and sumac in this recipe.
For the bread, I’ve used store bought pita chips, but I have to tell you this is not the best option. I did that for my own convenience, but when I have time I always like making my own. Deep frying the bread is your tastiest option but not the healthiest, otherwise you can drizzle the pita with some olive oil and roast in the oven, not quite as tasty but healthier indeed.
Some people use spinach instead on lettuce or along with lettuce, some people do not even use lettuce. Others add crumbled feta cheese which I am sure adds a lot of taste to this great salad, but I did not add it as my kids do not like it.
I’ve also noticed that many people add purslane, black olives, scallions, pomegranate molasses and many other things, so here is my take, put whatever you like as long as you are not keen about authenticity :). But I need to tell you that Sumac is a crucial ingredient, try to find it if you plan on making this recipe.
You can also make it a meal by adding some grilled chicken strips, it is so wonderful. I have to say that this salad is better made and served at once, as the bread will get soggy by time and you do not want that.
Your best option is to mix veggies dress them up and wait – but not too long- then add the bread just before serving so everything will be crunchy and greens are not wilted. This makes a great lunch idea, you can pack it in a jar and add the pitas when it is lunch time, a yummy and easy lunch.
If you have never made a traditional Arabic salad, I highly recommend starting here. It is so easy to make, adaptable and ingredients are not hard to find.
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A favorite Levantine salad that is loaded with flavors.
- 1/2 romaine lettuce head coarsely chopped.*
- 1/2 pint grape tomato halved.
- 2 cups Persian cucumber. diced.
- 1/2 cup of sliced red onion.*
- 1/2 cup bell pepper seeded and diced.
- 1/2 cup flat leaf parsley chopped and loosely packed.
- 1/3 cup sliced radish. cut into 1/4 inch thick slices.
- 1/4 cup fresh mint coarsely chopped and loosely packed.
- 1/4 cup extra-virgin olive oil.
- 1/4 cup lime juice.
- 1 Tablespoon of sumac more for sprinkling on the top.
- 2 big garlic cloves crushed..
- 1 Tablespoon dried mint. or 1 teaspoon fresh chopped mint.
- 1/2 teaspoon freshly ground black pepper.
- salt to taste
- 2 small pita breads 4 inch, torn into pieces.
- 2 Tablespoons extra-virgin olive oil.
Combine salad ingredients together in a deep bowl.
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Roast in the oven until golden brown and crispy.
Combine dressing ingredients well together.
Pour the dressing over the salad and mix well together.
Right before serving, add the pita chips and mix well.
Add more pita pieces on top and sprinkle with sumac powder.
* Most people also include about 1 cup of purslane in fattoush as well. I did not include it in the recipe as my kids do not like it. If you cannot find arugula you can use watercress or baby arugula.
** you can also use scallions instead. Trim ends and cut both wite and green parts into thin strips.
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May I suggest: