Print Recipe
5 from 4 votes


A favorite Levantine salad that is loaded with flavors.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Lebanese
Servings: 6 servings
Calories: 215kcal
Author: Amira


  • 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.

For the dressing

  • 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

For the pita chips

  • 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.
  • Enjoy!!


* 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.


Calories: 215kcal