5 from 1 vote
Prep Time
20 mins
Total Time
20 mins

A favorite Levantine salad that is loaded with flavors.

Course: Salad
Cuisine: Lebanese
Servings: 6 servings
Calories: 215 kcal
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.
  1. Combine salad ingredients together in a deep bowl.
  2. 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.
  3. Combine dressing ingredients well together.
  4. Pour the dressing over the salad and mix well together.
  5. Right before serving, add the pita chips and mix well.
  6. Add more pita pieces on top and sprinkle with sumac powder.
  7. Enjoy!!
Recipe Notes

* 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.