fattoush

Fattoush Salad makes a frequent appearance on the Middle Eastern dinner table. A simple chopped salad dressed in a zesty lime vinaigrette. Homemade pita chips serve as croutons! See the video and step-by-step for how to make fattoush below.

Fattoush Salad

pita bread

Early Harvest Extra Virgin Olive Oil

sumac,

Salt and pepper

heart of Romaine lettuce, chopped

cucumber,

Roma tomatoes, chopped

green onions

radishes, stems removed, thinly sliced

parsley

mint leaves (optional)

lime, juice of

cup Early Harvest Extra Virgin Olive Oil

tsp ground sumac

tsp ground cinnamon

allspice

Toast the pita bread in your toaster oven until it is crisp but not browned. Heat 3 tbsp of olive oil in a large pan. Break the pita bread into pieces, and place in the heated oil. Fry briefly until browned, tossing frequently. Add salt, pepper and 1/2 tsp of sumac. Remove the pita chips from the heat and place on paper towels to drain.

In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

To make the dressing, whisk together the lemon or lime juice, olive oil and spices in a small bowl.

Dress the salad with the dressing and toss lightly. Finally, add the pita chips, and more sumac if you like, and toss one more time. Transfer to small serving bowls or plates. Enjoy!

Love this salad, especially the dressing. Even my daughter who is not a fan of tomatoes and cucumber can’t get enough of this recipe! 
I read the other comments and am always amused at how people find the need to nitpick ingredients and say it’s not traditional. Home cooks world over put their own spin on recipes according to what is on hand and their own taste. Lighten up people! I put feta on mine and I love how the herbs replace lettuce.
I am going to try it with pomegranate molasses because I love it! 
I am enjoying your recipes, looking forward to summer in Australia so I can make use of our wonderful Mediterranean produce.

Love all the recipes on this site and always look forward to more but the amount of ads on it - both video and pop-ups are too much! Wish there were less.

Simply one of our favorite salads ever. We first discovered it at a local Mediterranean restaurant, and their crispy pita is tremendous. But since COVID, we've not ordered in or eaten out,. Was so happy to find this recipe online, together with Suzy's other recipes in the little cookbook. 
But you simply must try this salad. And if you don't have sumac, well rush right out and get some. We ordered it from Williams but your local ethnic grocer is just as likely to have it. The complex flavors of the vinaigrette and the sumac and the olive oil cannot be beaten.
Thank you for the lovely framework! Best salad, ever!

I first had this in Baghdad Iraq at a Lebanese restaurant on Camp Slayer in 2010. I loved it. Then I redeployed and completely forgot the name of it. Flash forward to right now and I come across it on your website. THANK YOU for reintroducing me to this salad. I was looking for a good Salmon recipe and then this popped up with it. I saw the word "fattoush" and all the memories came flooding back in.

https://content.jwplatform.com/videos/EAQojztC.mp4

As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread.

Na'ama's Fattoush from 'Jerusalem' Recipe

large stale Turkish flatbread

tomatoes

oz/100 g radishes, thinly sliced

Lebanese

green onions, thinly sliced

oz/15 g fresh mint

oz/25 g flat-leaf parsley, coarsely chopped

mint

garlic, crushed

lemon juice

60 ml olive oil, plus extra to drizzle

cider wine vinegar

black pepper

salt

sumac

If using yogurt and milk, start at least 3 hours and up to a day in advance byplacing both in a bowl. Whisk well and leave in a cool place or in the fridgeuntil bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.

Tear the bread into bite-size pieces and place in a large mixing bowl. Addyour fermented yogurt mixture or commercial buttermilk, followed by the restof the ingredients, mix well, and leave for 10 minutes for all the flavors tocombine.

Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.  

This fattoush salad is a blend of lettuce, cucumbers, tomatoes, herbs and pita chips, all tossed in a lemon dressing. A light and refreshing salad that&#x27;s the perfect side dish to grilled chicken, fish or beef.

romaine lettuce (coarsely chopped)

tomatoes (cut into 1 inch pieces)

Persian cucumbers (thinly sliced)

radishes (thinly sliced)

red onion (thinly sliced)

parsley leaves

mint leaves

pita chips

olive oil

garlic (minced)

Place the lettuce, tomatoes, cucumbers, radishes, red onion, parsley leaves and mint leaves in a large bowl.

In a small bowl, whisk together the dressing ingredients.

Pour the dressing over the salad and toss to coat. Add the pita chips and toss one more time. Serve immediately.

https://content.jwplatform.com/videos/1XqIjSCp.mp4

This fattoush salad is a blend of lettuce, cucumbers, tomatoes, herbs and pita chips, all tossed in a lemon dressing. A light and refreshing salad that's the perfect side dish to grilled chicken, fish or beef.

With griddled halloumi, toasted pitta pieces, grains, tomatoes, dill and mint, this Middle Eastern-inspired salad makes a speedy and satisfying lunch for four

Halloumi & quinoa fattoush

brown pittas

lemons

garlic

block halloumi

microwavable pouch quinoa

cucumber

spring onions

dill

Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> together the remaining oil with the lemon juice and garlic, then season. Heat a large <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.&nbsp;

Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

These octopus skewers are not only effortlessly impressive, but they also taste amazing too. Perfect for when friends and family are popping over.

Glazed octopus skewers with chunky fattoush

pear cider

pomegranate

baby octopus, cleaned

(80 milliliters) apple cider vinegar

marjoram

Lebanese breads, torn

mixed heirloom cherry tomatoes

flat-leaf parsley, leaves picked

Lemon

Notes:

 	Use the recipe below as a guide. Come summer, I 100% will add tomatoes, but right now, this mix of snap peas, radishes, cucumbers, lettuce, and herbs, is doing the job. Use whatever vegetables and herbs you like and have on hand.
 	The salad dressing is simply an adaptation of my favorite shallot vinaigrette with the addition of sumac and pomegranate molasses. It can be scaled up as needed.
 	Not all pomegranate molasses are created equal. I bought this Cortas pomegranate molasses from Nora's Market in Albany — Nora recommended this bottle, and I trust Nora. Because the sweetness/tartness/flavor of pomegranate molasses can vary from bottle to bottle, start with a tablespoon and add more to taste.
 	Sumac can be hard to find. I see it more and more in shops and always in Middle Eastern markets, but if you have a hard time finding it, order a jar.
 	This pita, (purchased from Nora's Market, flown in from Montreal every Thursday), is very thin — separating it into two halves, in fact, is torture. Because of this, I don't separate it — I simply leave it whole, brush it with olive oil and seasonings, and bake it. It works beautifully. If you are using thicker pita that is easy to separate, do so.


Spring Fattoush Salad

shallot,

garlic,

white balsamic vinegar

pomegranate molasses

pita, see notes above

cumin

red pepper flakes

Romaine,

cucumbers,

radishes, optional, thinly sliced

chives

mint, finely chopped

Make the dressing

. Place the shallots, garlic, salt, sumac and vinegar in a small bowl. Let stand at least 15 minutes. Add 1 tablespoon of the pomegranate molasses and the olive oil. Whisk to combine. Taste. Add another tablespoon of pomegranate molasses if you wish — I always use 2 tablespoons.

Make the pita

Heat the oven to 400ºF. If you are using thin pita (see notes above), simply lay the two rounds of pita on a sheet pan. If you are using thick pita, separate each into two halves and place each half smooth side up on a sheet pan. In a small bowl, stir together 1 to 2 tablespoons of olive oil, the cumin, and the crushed red pepper flakes — if you are brushing the oil over only two halves, 2 tablespoons will feel like a lot of oil (but it&#8217;s delicious and I say go for it); if you are brushing the oil over four halves, it may not feel like enough. Adjust accordingly — you want the surface of the pita to be coated in the cumin oil. Season generously with salt all over. Transfer pan to oven and bake for 6 to 8 minutes — keep an eye on it! These quickly turn from perfectly toasty to overdone. Remove pan from oven and transfer pitas to a rack to cool.

Make the salad

In a large bowl, combine all of the salad ingredients. Pour most of the dressing over top. Toss. Taste. Add more dressing — you&#8217;ll likely need all of it. Break the pita into shards over the salad. Toss again. Serve.

This was so great! This week's CSA included a mix of greens, radishes, tiny kohlrabi and lots of herbs -- and then I also added some green and white asparagus, chickpeas, and cherry tomatoes. Perfect springtime dinner.

Oooh, we are eating the same pita bread! I love that you can get ARZ down where you are. 
This is a great recipe. I eat fattoush out a lot and sometimes want to make it at home, and have been down said recipe rabbit hole. Will just stick to yours from now on!

Best salad ever! The flavors of the dressing can't be beat. I didn't find ARZ pita bread but found another brand that was also thin pita. BTW, those pita chips are most amazing! I made extra and we just eat them like chips. They probably would be great with some labneh.

Finally bought the Cortas and sumac to make this and it did it disappoint. Used tomatoes, romaine, lots of herbs, green onions and cucumber. Had to use naan instead of pita but it was still good! Had it with Greek grilled chicken and some tzatziki.

Fattoush is a Middle Eastern chopped salad made with fresh herbs, crispy pita bread, and a zesty sumac dressing. This bright, refreshing recipe is delicious alongside falafel, grilled halloumi, or any summer meal.

breads

Extra-virgin olive oil (for drizzling)

Sea salt (for sprinkling)

lettuce

cherry tomatoes (halved)

red radishes (thinly sliced)

red onion

honey

ground sumac (plus more for sprinkling)

garlic (grated)

sea salt

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.

Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.

Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.

Esta receta de Manel García y Hanna Buschmann, de Addicted to Hummus, combina vegetales frescos con pan tostado y un aliño alucinante que conseguirá transportarte a la

'Fattoush', una ensalada muy sencilla típica del Líbano que se convertirá en una de tus favoritas

Lechuga romana

troceados

pepino, troceado

cebolla, troceada

cebolletas, picadas

Algunas hojas de menta

pan de pita o pan plano, frito

cda aceite de oliva

Zumo de 1 limón

cda melaza de granada (u otro sirope)

cda sumac (es una especia)

diente de ajo, picado

Sal al gusto

1. Mezclar todos los ingredientes de la ensalada en un bol.

3. Freír uno o dos panes en un poco de aceite hasta tostarlos.

5. Añadir el pan frito y disfrutar.&nbsp;

A vibrant and refreshing Middle Eastern salad made with crispy pieces of toasted or fried pita bread that act as croutons, mixed with a variety of fresh vegetables such as lettuce, cucumbers, tomatoes, radishes, and capsicum (bell peppers) with a tangy lemon dressing including a touch of signature pomegranate dressing.Serve with Lebanese Lemon Garlic Chicken for a wonderful Lebanese feast at home!

Lebanese Fattoush

pita bread bread

tsp cooking salt / kosher salt

cos/romaine lettuce (,

cucumbers

tomatoes tomatoes

onion

red radish (, finely sliced)

tbsp parsley

extra virgin olive oil

tsp sumac ((still worth making without))

Preheat oven to 220°C/425°F (200°C fan-forced).

Separate the pita bread into 2 thin sheets. Cut into 3cm / 1.2&quot; squares.

Pile on a tray, drizzle with olive oil, toss, then sprinkle with the salt and toss again.

Spread on the tray. Bake for 5 minutes or until crispy, then cool on the tray before use.

Crispy pita bread "croutons"

Dressing - Shake the dressing ingredients in a jar until well combined.

Salad - Place the Salad ingredients in a large bowl. Drizzle over half the dressing, toss. Add most of the crispy pita chips, drizzle with remaining dressing and toss again.

Serve - Transfer into a serving bowl, top with remaining crispy pita and serve immediately.

Salad:

Received many compliments at today’s BBQ. Made as per recipe with pomegranate molasses &amp; sumac. I added some fresh pomegranate to add colour &amp; texture. The mint was refreshing &amp; blended all the flavours well together.

Thanks Kilee. I added the honey which really added a nice little kick of sweetness to the dressing! Thank you Nagi for another wonderful recipe. Made it to serve with your Al Aseel Lemon Garlic Chicken - so good! Love to you and Dozer xoxoxo

This Fattoush salad recipe is fresh, light, and flavorful, made with chopped vegetables, fresh herbs, and toasty pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce. (Adapted from Spice, by Ana Sortun)

Fattoush Salad Recipe

x 6 to 8-inch thin pocket bread- see notes

Salt

sesame seeds (or use zaatar!)

cherry tomatoes, halved

red onion,

yellow bell pepper, diced

radishes,

flat-leaf parsley, chopped,

chopped,

sherry vinegar or red wine vinegar

lemon

sumac (divided)

lemon juice to taste, if needed

plain yogurt

tahini paste (mix it first)

garlic clove, finely minced

salt and pepper

Make the pita chips

To make the toasted pita chips, cut the pita pocket in half, then pull apart the pocket so it is just one layer. You can cut them into triangles or leave them whole and break them apart after they are toasted. Place on a parchment-lined sheet pan. Brush or spray with olive oil (just the top side is fine) and sprinkle with sesame seeds and salt. Bake in the middle of the oven until crisp and perfectly golden, 10-15 minutes. The time will depend on the thickness of the pita so watch carefully. You&#8217;ll need two cups of pita chips for this recipe. Feel free to do this 1-2 days ahead. 

Chop the veggies and herbs and place them all in a large bowl ( leave out the lettuce and pita). Add the dried mint, olive oil, vinegar, lemon zest, half of the sumac, and the pomegranate molasses. Season with salt and pepper and toss well.

Make the yogurt -tahini sauce

Whisk the yogurt, tahini, garlic, lemon, and pinch of salt and pepper in a small bowl.

Combine

When ready to serve, add the chopped lettuce and toasted pita chips to the salad and toss to combine. Taste and adjust salt and lemon to taste.

To serve,

spoon a few tablespoons of yogurt tahini sauce onto a plate and swirl with the back of a spoon. Top with a mound of Fattoush Salad. Sprinkle with more sumac fresh herbs,  and drizzle olive oil around the plate if you like. Serve immediately.

Preheat the oven to 300F

Because I am on a low carb program, I am going to leave out the pita chips but I can't wait to make this.  Thank you.

Absolutely love this salad as much as I love the Tuscan bread salad.  Delicious and a bit different.  These two are perfect for a hot summer evening supper.

Ridiculously delicious!!! We have a new favourite salad dressing - the combination of sherry vinegar, sumac and pomegranate molasses is simply out of this world! As is the creamy tahini (with extra tahini as we made our own and got rather carried away but it was amazing). And those deadly spicy pita chips have doubled up as ultra-yummy snacks with drinks. 
Thank you so much yet again for the inspiration, Sylvia.

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Top 12 fattoush recipes from across the web

The most viewed fattoush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fattoush Salad

Fattoush Salad

Na'ama's Fattoush from 'Jerusalem' ...

Fattoush Salad

Halloumi & quinoa fattoush

Glazed octopus skewers with chunky ...

Spring Fattoush Salad

Fattoush Salad

'Fattoush', una ensalada muy sencil...

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The most viewed fattoush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine