Authentic Fattoush Salad

4.97 from 61 votes

This authentic Lebanese fattoush salad recipe is unchanged from my childhood, passed down from my mother, and from hers before her and so on.

Prep Time20

Cook Time5

Total Time25

Course: Salad, Side Dish

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Servings: people

Calories: 115kcal

2 cups Tomatoes chopped, bite sized
2 cups Romaine Lettuce (aka Cos) chopped
2 cups Lebanese cucumbers (aka Persian cucumbers) chopped, bite-sized
1 cup Bell Peppers (Capsicums) chopped, bite-sized
¾ cup White Onion chopped, bite-sized
½ cup Radishes sliced
½ cup Purslane roughly chopped, take hard parts of stalk off. Leave out if you can't get this ingredient
¼ cup Fresh mint leaves thinly sliced
¼ cup Fresh parsley roughly chopped, take hard parts of stalk off
1 piece Lebanese pita bread

Bake Lebanese pita bread in a preheated oven 180C (356F) until golden brown. Approx. 5 minutes. Set aside.
1 piece Lebanese pita bread
In a small bowl, whisk all fattoush salad dressing ingredients together, set aside.
¼ cup Lemon juice, 1 tsp Salt, ½ tsp Sumac, ½ tsp Pomegranate Molasses, ½ tsp Dried mint, ⅓ cup Olive oil
In a large bowl, combine all chopped vegetables, fresh herbs and toss through the dressing. Place fattoush in a serving salad bowl and crush the baked pita bread into bite-sized pieces on top. Serve immediately with an additional sprinkle of sumac.
2 cups Tomatoes, 2 cups Romaine Lettuce, 2 cups Lebanese cucumbers, 1 cup Bell Peppers, ¾ cup White Onion, ½ cup Radishes, ½ cup Purslane, ¼ cup Fresh mint leaves, ¼ cup Fresh parsley

All cups are loosely filled.

Try fattoush with baked potato kibbeh.

You can use GF pita chips if required.

For more tips and serving ideas see the above article.

This recipe article was initially released on March 2021 and has since been updated.