Fattoush Salad

    30 minutes

    A Middle Eastern salad comprised of pita bread, cos lettuce, spring onions, tomatoes, cucumber and a sumac and lemon dressing. Sumac is available from some supermarkets or Lebanese shops.

    151 people made this

    Serves: 6 

    • 2 pita breads or Lebanese bread
    • 8 leaves cos lettuce, torn into bite-size pieces
    • 2 spring onions, chopped
    • 1 cucumber, chopped
    • 3 tomatoes, cut into wedges
    • handful chopped fresh parsley
    • 1 clove garlic, peeled and chopped
    • 2 tablespoons sumac powder
    • 4 tablespoons lemon juice
    • 4 tablespoons olive oil
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • small handful chopped fresh mint leaves

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. Toast the bread 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
    3. In a large bowl, toss together toasted bread pieces, cos lettuce, spring onions, cucumber and tomatoes.
    4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper and mint. Pour over the pitta mixture, and toss just before serving.

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    Reviews in English (126)


    Used different ingredients. I am half-Arab, and I must say that this recipe is as close as it gets to the authentic. I did make a few changes: I first sliced the pita into two faces, cut them into small squares (much nicer for presentation) threw them all in a tupperware container, added about 2 tablespoons olive oil and a good amount of salt, and shook it all up. I then spread the pieces onto a flat biscuit pan and baked in the oven for about 10 mins. You can literally eat them as chips when they're done! I always make more as we all like to load them onto our salads! I also run the dressing through a small blender when I'm done, because I prefer it smooth, expecially when I'm using fresh herbs. If you can, let the dressing sit in the fridge for an hour or two, so the flavours can blend well.  -  29 Sep 2008


    if u make this a couple hours before a party, make sure to add the pita pieces immediately before serving!! or, i was thinking you could even serve it separately and guests can add pieces as they wish, and they're still cruncy! one thing, what is sumac powder?? couldnt find it anywhere....  -  29 Sep 2008


    This recipe is great. It really does taste like it came from a restaurant. If you use the "greek style" pitas, they seem to hold up better and not get mushy.  -  29 Sep 2008