Fattoush Salad
A vibrant and refreshing Lebanese bread salad featuring crisp vegetables, fresh herbs, and toasted pita bread. A tangy sumac dressing ties all the flavors together, making it a perfect light meal or side dish.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 251 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcspita bread, cut into 1-inch (2.5 cm) pieces
- 1 pcscucumber, diced
- 2 pcsroma tomato, diced
- 1 pcsgreen bell pepper, diced
- 0.5 pcsred onion, thinly sliced
- 150 gromaine lettuce, chopped
- 0.25 cupfresh parsley, chopped
- 2 tbspfresh mint, chopped
dressing
- 3 tbspextra virgin olive oil
- 2 tbsplemon juice, freshly squeezed
- 1 tspsumac
- 1 clovegarlic, minced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
pita
- 1 tbspextra virgin olive oil
Equipment
large bowl · baking sheet · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) or a toaster oven to medium-high.
About 5 min
Cook’s note: For extra flavor, you can brush the pita pieces lightly with olive oil before toasting.
- 2
Toss the pita bread pieces with the olive oil for pita, then spread them in a single layer on a baking sheet.
About 1 min
- 3
Toast the pita in the preheated oven for 8-10 minutes, or until golden brown and crispy.
About 10 min
Cook’s note: Keep an eye on them to prevent burning, as pita can toast quickly.
- 4
While the pita toasts, prepare the vegetables. In a large salad bowl, combine the diced cucumber, diced roma tomatoes, diced green bell pepper, thinly sliced red onion, chopped romaine lettuce, chopped fresh parsley, and chopped fresh mint.
About 10 min
- 5
In a small bowl, whisk together the extra virgin olive oil for dressing, lemon juice, sumac, minced garlic, salt, and black pepper until well combined.
About 2 min
Cook’s note: Taste and adjust the seasoning of the dressing to your preference.
- 6
Once the pita is toasted, remove it from the oven and let it cool slightly.
About 2 min
Cook’s note: Cooling the pita ensures it stays crispy when added to the salad.
- 7
Pour the dressing over the chopped vegetables and herbs.
- 8
Add the cooled toasted pita pieces to the salad.
- 9
Gently toss everything together until the vegetables and pita are evenly coated with the dressing.
About 1 min
Cook’s note: Serve immediately to enjoy the pita while it's still crispy.
Per serving
Nutrition
- Calories
- 251.3kcal
- Protein
- 4.1g
- Carbs
- 24.2g
- Fat
- 15.7g
- Fibre
- 3.4g
- Sugar
- 6.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Fattoush salad in an airtight container in the refrigerator.
This salad is best eaten fresh and cold; reheating is not recommended.
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