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    Home » Salads
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    Fattoush Salad

    By Cosette PoskoDec 9, 2018 (updated Jan 22, 2025)6 Comments

    Jump to Recipe
    Fattoush Salad

    I love salad, I truly do but when you pair salad with bread, it's a combination that can't be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it's almost a meal on it's own. 

    Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

    To Prepare

    While it's best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

    The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don't enjoy. It truly is versatile and perfect for a crowd! 

    Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

    XOXO,
    Cosette

    Fattoush Salad
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    Fattoush salad

    Fattoush Salad

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Cosette Posko
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Total Time: 15 minutes
    • Yield: 6 servings 1x
    • Category: Side Dish
    • Cuisine: Lebanese
    Print Recipe
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    Ingredients

    Units Scale
    • 2 cloves garlic
    • ¼ cup neutral oil (canola/vegetable/avocado)
    • 3 Tbsp sumac spice
    • ½ lemon fresh squeezed lemon juice
    • 1 teaspoon kosher salt
    • 2 heads romaine lettuce (about 4 cups)
    • ½ sliced English cucumber (or 2 small Persian cucumbers)
    • 1 small bunch Italian parsley, chopped
    • 1 small pepper, chopped
    • 10 leaves mint, chopped
    • 5 bunch scallions, chopped (green and white parts)
    • 5-6 small radishes, sliced
    • 2 large thin pita rounds, seperated (toasted, see instructions)
    • purslane leaves (if you have available)

    Instructions

    1. In a large bowl, using a mortar, smash your garlic until finely minced.
    2. Add in your sumac, oil, salt and lemon juice, whisk.
    3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
    4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
    5. Once ready to eat, mix to incorporate dressing. Enjoy!

    Did you make this recipe?

    Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen

    LebaneseSaladsLemonMint

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    Reader Interactions

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Victoria Ovcharenko says

      April 12, 2019 at 4:08 pm

      This looks fantastic! As summer gets close, I’m on the lookout for salads such as these! Thanks for the recipe, I’ll be making this soon!

      Reply
      • Cosette's Kitchen says

        April 15, 2019 at 4:26 am

        I'm so glad to hear that, yes, a perfect summer salad!!
        xoxo,
        Cosette

        Reply
    2. Denise says

      April 18, 2021 at 2:03 pm

      Thank you for the recipe, I learned a lot! I have tried to make it but not knowing how much sumac to use, I only added a pinch! Now I know why it never tasted as good as I expected. Thanks for sharing your expertise!

      Reply
      • Cosette's Kitchen says

        April 20, 2021 at 3:35 pm

        Yay! So glad you have the right ratio now, hope you love it as much as our family does. Got you entered for the contest too!!

        xoxo,
        Cosette

        Reply
    3. Zeina says

      May 02, 2024 at 2:56 pm

      I’m surprised you’re using neutral oil and not olive oil for the dressing.

      Reply
      • Cosette Posko says

        May 06, 2024 at 6:34 pm

        You can certainly use olive oil - personal preference. I like this salad to shine with the other flavors. 🙂

        xoxo,
        Cosette

        Reply

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