Fattoush Salad (My Family's Recipe - الفتوش)
This fattoush recipe is unchanged from my childhood, passed down from my mother from hers and so forth. Fattoush is Lebanon’s version of a garden salad with sour dressing and toasted pita bread for extra crunch.
Prep Time20 minutes mins
Cook Time5 minutes mins
Total Time25 minutes mins
Course: Salad, side
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 people
Calories: 115kcal
- 2 cups Tomato chopped, bite sized
- 2 cups Cos Lettuce (Romaine) chopped
- 2 cups Lebanese cucumber chopped, bite-sized
- 1 cup Capsicum (Bell pepper) chopped, bite-sized
- ¾ cup White Onion chopped, bite-sized
- ½ cup Radish sliced
- ½ cup Purslane roughly chopped, take hard parts of stalk off
- ¼ cup Fresh mint chiffonade (thinly sliced)
- ¼ cup Fresh parsley roughly chopped, take hard parts of stalk off
- 1 piece Lebanese pita bread
Fattoush Dressing
- ¼ cup Lemon juice freshly squeezed
- ⅓ cup Olive oil extra virgin
- 1 teaspoon Salt or to taste
- ½ teaspoon Sumac heaped
- ½ teaspoon Pomegranate Molasses
- ½ teaspoon Dried mint
Bake Lebanese flatbread in a preheated oven 180C (356F) until golden brown. Approx. 5 minutes. Set aside.
1 piece Lebanese pita bread
Whisk all fattoush salad dressing ingredients together, set aside
¼ cup Lemon juice, 1 teaspoon Salt, ½ teaspoon Sumac, ½ teaspoon Pomegranate Molasses, ½ teaspoon Dried mint, ⅓ cup Olive oil
In a large salad bowl, combine all vegetables and herbs and toss through the fattoush dressing. Place fattoush in a serving plate and crush baked Lebanese bread into bite sized pieces on top. Serve immediately
2 cups Tomato, 2 cups Cos Lettuce, 2 cups Lebanese cucumber, 1 cup Capsicum, ¾ cup White Onion, ½ cup Radish, ½ cup Purslane, ¼ cup Fresh mint, ¼ cup Fresh parsley
The fattoush dressing can be made ahead and stored in the fridge. Adjusting the dressing - pomegranate molasses will darken this salad considerably if too much is added.
All cups are loosely filled
For a crunchy fatoush salad, add the dressing just before serving and don’t mix the bread through or serve it on the side.
For a juicy fattoush - add the dressing (except pita bread) 30 minutes prior to serving. All the ingredients would’ve had the time to soak in the juices, then place the broken bread pieces on top.
Traditionally Fattoush uses fried Lebanese pita bread, baking the bread is a healthier alternative.
Another Lebanese salad to check out is my Rocca Salad. It's a much simpler salad made with arugula as the main leafy green.
Serving: 1g | Calories: 115kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 850mg | Potassium: 542mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4370IU | Vitamin C: 76mg | Calcium: 68mg | Iron: 1mg