Fattoush is a salad popular in the Levant (Syria, Lebanon, Palestinian territories, Jordan) that is made with stale pita bread, greens, and vegetables. I usually never have bread long enough for it go stale, so when I make fattoush I toast it for a few minutes in the oven.
* Tip: if you’re going to make this in larger batches, I advise that you keep the tomatoes and pita bread separate and adding them a few minutes before serving. If you mix everything together and let it sit for a day or two, the juices from the tomatoes will thin the dressing and the bread will become soggy.
Fattoush
Print this recipe1 t salt
1 t sumac
1 T lemon juice
3 T olive oil
1 large cucumber, cut into 1/2″ pieces
1 bunch small radishes, quarted
1 large tomato, cut into small cubes
1 piece of pita bread, toasted and broken into small pieces
2 scallions, diced
handful of parsley, chopped
10 oz romaine hearts, torn into pieces- Pre-heat oven to 375 degrees. Cut the pita into bite-sized pieces and bake in the oven for 5-10 minutes, or until the bread is crispy.
- In a small bowl, whisk together salt, sumac, lemon juice, and olive oil.
- Add the chopped cucumber, radishes, tomato, pita, scallions, parsley, and romaine lettuce to a bowl. Drizzle the dressing over the vegetables and toss. Let stand for 5-10 minutes or serve right away. Sprinkle with more sumac, if you like.
Serves 4Other variants:
- purslane
- a few sprigs of mint
- olives
- crumbled feta cheese
- red pepper
- carrots
- garlic
- pomegranate arils
- pomegranate molasses
- green onions
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