Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing. This is part of Our site's Best, a collection of our essential recipes.
- 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons (or more) fresh lemon juice
- 2 tablespoons (or more) pomegranate molasses
- 2 small garlic cloves, minced
- 2 teaspoons (or more) white wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
- 1/4 cup extra-virgin olive oil
- 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
- 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
- 6 scallions, thinly sliced
- 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
- 2 cups (loosely packed) flat-leaf parsley leaves
- 2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce
Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.
Nutritional Content7 servings, 1 serving contains: Calories (kcal) 310 Fat (g) 26 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 4 Sodium (mg) 230Reviews SectionGreat salad, loved the sumac.brushjlSolon, ohio08/31/19Loved this; would make again.
For the dressing
- 100ml/3½ fl oz olive oil
- 1 lemon, juice and zest
- ½ garlic clove, crushed
- 2 tbsp sumac (a sour-tasting ground spice, available in Middle Eastern delicatessens)
- salt and freshly ground black pepper
For the salad
- 1 pitta bread, torn into small pieces
- 8 plum tomatoes, seeds removed, quartered
- half cucumber, peeled, cut into 5cm/2in batons
- half green pepper, cut into strips
- 8 radishes, sliced
- 1 shallot, sliced
- small handful rocket leaves
- 1 small Little Gem lettuce
- handful fresh mint leaves
Fattoush is a popular salad in Middle Eastern cuisine and especially in Lebanon. It's similar to Italy'sPanzanella salad, which is a bread salad made with toasted croutons. Toasted bread cubes also feature prominently in Caesar salad, where the bread is often seasoned with grated Parmesan cheese. In Panzanella, though, just as with fattoush, the bread is folded into the salad and is meant to absorb the dressing. Can we just say. yum!
Panzanella is frequently made with hunks of sourdough and fattoush typically uses pita bread. But there's no hard and fast rule about it. You can tear up whatever toasted bread you like and include it in fattoush because it's more a method than a rule. The important element is that the bread is mixed in to absorb the dressing as opposed to being just a garnish on top.
You may also add whatever vegetables are in season that you have around such as asparagus. But the typical base of all Middle Eastern salads is lettuce, cucumber, and tomatoes with frequent appearances by radishes and onions.
Typical Middle Eastern dressings also rely on some tried and true ingredients. Namely, a basic vinaigrette made with olive oil, garlic, and lemon juice rather than vinegar. Sumac, with its lemon taste, is a common dressing ingredient as well. Enjoy!
Fattoush (Lebanese summer salad)
Fattoush is a Lebanese salad made with vegetables and crispy toasted flatbread, which soaks up the dressing beautifully. It's a simple recipe, packed with freshness and flavour - serve this salad as a side to grilled meats.
- 1 round Lebanese bread
- vegetable oil, for deep-frying
- 2 Lebanese cucumbers, finely diced (if very fresh, no need to peel)
- 2 tomatoes, finely diced
- ½ cup radish, finely diced
- ½ red capsicum, finely diced
- ½ green capsicum, finely diced
- 4 spring onions, finely diced
- 2 tbsp mint, finely chopped
- ½ cup parsley, finely chopped
- 1 lemon, juiced
- 60 ml (¼ cup) extra virgin olive oil
- salt and freshly ground pepper, to taste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Deep-fry the Lebanese bread in the oil. If you prefer, you can bake the Lebanese bread in a medium oven for about 10 minutes. This will make the bread nice and crisp.
Drain on absorbent paper and when cool, crumble in your hands until it breaks into small pieces.
Combine the rest of the ingredients with the bread and toss with the dressing.
- ▢ Mild vegetable oil for frying
- ▢ 1 large Syrian flatbread or 2 to 3 standard pitas torn into 1 1/2-inch (4-cm) pieces (about 3 cups)
- ▢ 1 pound cucumbers skin on, cut into small cubes (about 4 cups)
- ▢ 1 pound tomatoes cut into small cubes (about 2 cups)
- ▢ 1/2 head green lettuce such as romaine, finely chopped (about 2 cups)
- ▢ 1/2 small green bell pepper finely chopped (about 1/2 cup)
- ▢ 2 tablespoons finely chopped white onion
- ▢ Juice of 1 lemon
- ▢ 2 tablespoons olive oil
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon crushed dried mint leaves or 1 1/2 teaspoons chopped fresh mint leaves
- ▢ Pinch cayenne pepper
- ▢ 1/4 cup water (optional)
- ▢ 3/4 cup chopped parsley (both leaves and tender stems)
Recipe Testers' Reviews
Categorize this fattoush salad as an absolute show stopper! The toasty pita pieces soaked up the wonderfully flavorful and refreshing vinaigrette, and you could easily be tempted to eat this salad as a meal in itself. I didn’t add the optional water as my veggies were very juicy and I didn’t want to dilute the vinaigrette’s flavor. I actually chopped my veggies first and had them holding in my bowl while I fried the pita. After finishing the pita, I finished up the salad with the vinaigrette ingredients, so I had plenty of accumulated juices to soak up.
Definitely a keeper in my book.
I love fattoush and think it is such a great salad, especially in the summer. When I've made it before, I've always baked the pita so I was interested to see how frying it would work. It's perfect. Plus, you don't have to turn on your oven which is always a welcome bonus when it’s hot outside. Oh, and did I mention it only takes about 10 minutes to make?
I found the timing of everything to be quite accurate. You definitely want the pita on top and don't really want it to sit for any length of time because the pita can become soggy.
I try to serve a salad with most dinner menus I put together. The freshness of seasonal veggies alongside whatever your main dish is always lightens everything up and is always a welcomed, healthy accompaniment. This fattoush salad was just that and more, filled with a crunchy mixture of thinly sliced romaine lettuce, cucumbers, white onion, and green peppers. I liked that these ingredients were all chopped finely. This preparation made for a lovely texture with each and every bite of the salad.
I had some really nice ripe heirloom tomatoes from our CSA box this week which were super juicy and just the right tomatoes for this simple salad. All of these prepared veggies are tossed with a light and simple lemon-olive oil vinaigrette which keeps things lightened up, and I loved the additional of dried sweet mint and spicy cayenne pepper in the dressing as well. Finishing the salad with chopped fresh parsley only adds to the freshness and beautiful combination of colors here. But wait! As tasty as this salad is sounding so far, it just wouldn't be a traditional fattoush without pita bread. One of the main reasons I was drawn to this recipe was the crisp topping of lightly fried pita bread. The toasty morsels of bread really add yet another layer of delectable crunch to the salad and a unique spin on things. We really liked this salad and it was lovely paired with some grilled lamb chops and some roasted spaghetti squash flavored with fresh basil and crumbled feta cheese.
I would like to try this salad sometime maybe with some crumbled Greek feta cheese for a touch of creaminess and extra tang.
I thought this recipe for fattoush was very good. We ate the whole thing as our dinner. We had parsley fresh from the garden and OH MY, fresh herbs from the garden make all the difference.
We added about 2 tablespoons of water and I was skeptical until I ate the salad and realized all the tasty juicy stuff on the bottom was manna and I had to go to get a bit of baguette to finish it. The pita croutons didn't quite soak it up.
If I changed one thing it would be to add a bit more parsley and absolutely use fresh mint. I think one would do well to taste the dressing before just blindly adding the "juice of one lemon." Lemons differ in taste and size. This salad is a keeper, though.
This fattoush is a quick and effortless side dish. Great for the summer or to whip up on a weekday.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad – piled high with crunchy baked flatbread ribbons which is everybody’s favourite part! This has a wonderful authentic lemon dressing with extra zest from sumac and warmth of paprika. The juicy chunks of tomato and cucumber with lightly pickled red onion and fresh herbs are a perfect contrast to the crunchy ribbons. Made from scratch and on the table in 15 minutes!
This salad is satisfying enough to be a complete meal because I like to pile on alot of flatbread ribbons – it’s my favourite part! So I used 2 whole flatbreads which makes this quite a satisfying meal for 2, or a side salad or appetizer for 4.
The flatbread I use is called Lebanese Bread here in Australia and it is like pita bread in that it is a “pocket” (i.e. double layer) but it is larger – around 10 inches/25 cm diameter and slightly thinner than pita bread. It is perfect to use as a wrap because it is pliable.
Because it is pliable, it’s super fast to cut them into ribbons – all you do is roll it up then cut into strips. Most of the double layers separate when you toss it with the olive oil creating double the amount of crunchy ribbons! If you were to make this with single layer flatbread (more akin to a crepe) or smaller pita breads, I would recommend using 3 or 4 pieces to get the same volume.
Because this salad is so packed full of flavour, it only needs a simple side of grilled protein to make a complete meal – like a fillet of fish with a squeeze of lemon. But as I mentioned earlier, because there is so much flatbread in this salad, I think it makes a filling meal in itself.
A great spin on a classic Middle Eastern salad to file away in your RecipeTin app!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
How To Make Fattoush Salad:
To make this fattoush salad, simply…
- Make the lemon dressing: Whisk all of the ingredients together in a small bowl until combined. Or do what I do and shake-shake-shake them together in a mason jar until combined.
- Make the salad: Combine all of the salad ingredients and half of the pita chips in a large mixing bowl. Drizzle evenly with the lemon dressing, then toss until evenly combined.
- Serve: Serve immediately, garnished with the remaining pita chips, plus an extra sprinkle of sumac and freshly-ground black pepper.
Fattoush Salad Dressing
Deliciously refreshing salad, it will keep you wanting more!
- ¼ cups Vegetable Oil
- ¼ cups Olive Oil
- ¼ cups Fresh Squeezed Lemon Juice
- 2 teaspoons Apple Cider Vinegar (can Substitute White Vinegar)
- 2 teaspoons Dried Mint
- 2 cloves Garlic, Minced
- 1-½ teaspoon Sugar
- ¾ teaspoons Salt
- ¼ teaspoons Fresh Gound Black Pepper
- 1 teaspoon Sumac
- ¼ cups Loosley Packed Fresh Parsley
Place all of the dressing ingredients in a blender and mix well. Refrigerate for at least 1 hour to allow all of the flavors to blend together.
For the salad, use Romaine lettuce, cucumbers, green peppers and tomatoes.
Top the salad with Pita Chips that you can make. Take some very thin pita bread (Arabic if you can find it), cut into 1-inch strips by about 2 inches long and fry in some olive oil until crispy. (You don’t need a lot of oil to fry these in, just enough to crisp them. I also use a nonstick skillet when frying these). Sprinkle on top of the salad and enjoy!
Lebanese Fattoush Salad
Fattoush is a traditional Lebanese salad that belongs to a group of dishes known as fatteh. We hope you enjoy this tasty recipe for fattoush by our Lebanese contributor, Tina Rizk!
Fattoush is the kind of salad people throughout Lebanon typically make every other day. Like many other Lebanese recipes, it includes leftover pita scraps, fried or toasted, that serve as croutons. Pita bread has been a staple of Lebanese cuisine since the 16th century! My ancestors have been quite creative in coming up with a whole range of delicious dishes called “Fatteh”, which means to tear into small pieces, referring to the process of tearing pita scraps:
Different Types of Fatteh
- Chickpea Fatteh (chickpeas, yogurt, pine nuts, olive oil, and cumin.)
- Lamb Fatteh
- Kafta (Beef) Fatteh
I still recall the variety of mezze dishes that we used to eat every night during summertime when I was a child all the family sitting under the moon and shining stars on our balcony in the mountain (Dhour Choueir) admiring the endless mesmerizing scenery of pine trees. My siblings and I would happily savor the traditional Lebanese fattoush salad while my parents sipped chilled Arak. Today, I want to share with you the same irresistible fattoush recipe that I remember enjoying as a child and the one that I make for my kids to this day.
Fattoush Variations and Essentials
Fattoush salad is indeed very refreshing especially in summer with its blend of fresh veggies (cucumbers, tomatoes, purslane leaves, lettuce, green bell pepper, radish, parsley, green and red onions, and mint), sumac spice, olive oil and fresh lemon juice.
Others may add to the recipe 1 teaspoon of vinegar and pomegranate molasses, but I prefer it with olive oil and fresh lemon juice. Keep in mind that sumac, a citrusy, tangy spice made from ground sumac berries is a must. Sprinkled over the veggies, it gives fattoush a unique flavor. The more veggies you add to the fattoush, the better! So if you have other veggies in your fridge like thyme or rocca leaves, feel free to add them to the fattoush.
Interested in more Lebanese recipes by Tina? Check out this recipe for tabbouleh!
Fattoush - Recipes
Photo Credit: Alexandra Grablewski
The Arabic word fattoush means &ldquolittle bread crumbs,&rdquo which refers to the crispy pieces of pita that top this favorite Levantine salad of mine. In Lebanese cuisine, as in many others, we are very conscious of using leftovers, and have a whole family of dishes known as fattat, which features day-old bread. Romaine and purslane (Bakleh), are combined with vegetables and herbs then topped with the crunchy pita croutons. If you can&rsquot find purslane, baby arugula or watercress are a great substitute.
1 large pita pocket or 2 small pita pockets, split into halves
2 tablespoons extra-virgin olive oil
2 romaine lettuce hearts, coarsely chopped
1&frasl2 each green, red, orange, yellow bell peppers, cored, seeded, and thinly sliced
3 Persian cucumbers, ends trimmed, quartered, cut into 1&frasl4-inch-thick slices on the diagonal
6 radishes, cut into 1&frasl4-inch-thick slices
3 scallions, ends trimmed, green and white parts cut into thin strips on the diagonal
3 tablespoons fresh flat-leaf parsley leaves, coarsely chopped
3 tablespoons fresh mint leaves, coarsely chopped
1 tablespoon fresh thyme leaves, picked and left whole
1 cup purslane, watercress, or baby arugula leaves
3 tomatoes, cut into thick wedges
3 garlic cloves, mashed into a smooth paste
1&frasl3 cup extra-virgin olive oil
1&frasl3 cup freshly squeezed lemon juice
1&frasl4 cup red or white wine vinegar
1&frasl2 teaspoon freshly ground black pepper
1 teaspoon fresh mint leaves, minced
1 teaspoon fresh thyme leaves, picked and left whole
Preheat the oven to 400°F. Drizzle both sides of the halved pitas with olive oil and sprinkle with the sea salt and sumac spice. Place on a large baking sheet on the center rack and bake for about 12 to 15 minutes, turning halfway through, until the bread is crispy and golden brown. Immediately remove from oven and set aside.
Layer all the other salad ingredients in a large serving bowl in the order in which they are listed. In a small bowl, whisk together the garlic paste and slowly stream in the olive oil, lemon juice, and vinegar. Season with the salt, black pepper, sumac, mint, and thyme leaves.
Before serving, break the toasted pita halves into small pieces over the vegetables. Pour in the dressing, and toss the salad thoroughly. Serve immediately so that pita pieces remain crunchy.
Copyright 2017 by Julie Ann Sageer in Julie Taboulie&rsquos Lebanese Kitchen, St. Martin&rsquos Press/St. Martin&rsquos Griffin. All Rights Reserved.