Fattoush (Crunchy Bread Salad)
A bright, crunchy salad of tomatoes, cucumber, radishes, peppers, herbs and toasted pita chips, tossed in a tangy dressing of lemon, sumac and pomegranate molasses.
Servings
Ingredients
Nutrition
Per serving
Steps
Toast the pita
Heat the oven to 200°C (400°F). Tear the pita breads into bite-size pieces, toss with the olive oil and a pinch of salt, and spread in a single layer on a baking tray. Bake for 8-10 minutes, then let cool.
- 2 pita breads
- 1 tbsp olive oil
- a pinch salt
✅ Done when: golden and crispy; crunchy once cooled
Make the dressing
In a small bowl or jar, combine the lemon juice, , , garlic, salt and the 4 tablespoons of olive oil. Whisk or shake well until fully blended.
- 1 lemon, juiced lemon juice
- 1 tbsp
- 2 tsp
- 1 garlic clove
- ½ tsp salt
- 4 tbsp olive oil
✅ Done when: dressing looks smooth and well mixed
Mix the vegetables
Put the tomatoes, cucumber, radishes, green pepper, spring onions, lettuce, parsley and mint in a large bowl and combine.
- 3 tomatoes
- 1 cucumber
- 6 radishes
- 1 green pepper
- 3 spring onions
- 1 lettuce
- 1 handful each parsley and mint
✅ Done when: vegetables are evenly mixed
Toss and serve
Pour the dressing over the vegetables and toss well. Add the pita chips right before serving so they stay crunchy, then sprinkle with a little extra .
- all of it dressing from step 2
- all of it pita chips from step 1
- a pinch
Toast the pita
Heat the oven to 200°C (400°F). Tear the pita breads into bite-size pieces, toss with the olive oil and a pinch of salt, and spread in a single layer on a baking tray. Bake for 8-10 minutes, then let cool.
- 2 pita breads
- 1 tbsp olive oil
- a pinch salt
✅ Done when: golden and crispy; crunchy once cooled
Make the dressing
In a small bowl or jar, combine the lemon juice, , , garlic, salt and the 4 tablespoons of olive oil. Whisk or shake well until fully blended.
- 1 lemon, juiced lemon juice
- 1 tbsp
- 2 tsp
- 1 garlic clove
- ½ tsp salt
- 4 tbsp olive oil
✅ Done when: dressing looks smooth and well mixed
Mix the vegetables
Put the tomatoes, cucumber, radishes, green pepper, spring onions, lettuce, parsley and mint in a large bowl and combine.
- 3 tomatoes
- 1 cucumber
- 6 radishes
- 1 green pepper
- 3 spring onions
- 1 lettuce
- 1 handful each parsley and mint
✅ Done when: vegetables are evenly mixed
Toss and serve
Pour the dressing over the vegetables and toss well. Add the pita chips right before serving so they stay crunchy, then sprinkle with a little extra .
- all of it dressing from step 2
- all of it pita chips from step 1
- a pinch
The Story Behind the Dish
Fattoush was a way for farmers to use up stale bread. Old flatbread was toasted or fried, broken into pieces and mixed with whatever vegetables and herbs were growing in the garden.
The name comes from the Arabic word fatt, meaning 'crushed' or 'broken into pieces'. It belongs to a whole family of Levantine dishes, called fattat, built on broken bread.
⭐ Why It's Famous
Sumac gives it a lemony red color and tangy taste, and the crunchy bread makes every bite exciting.
💡 Fun Fact
During Ramadan, fattoush is one of the most common dishes on the table when people break their fast at sunset.
Northern Lebanon and Syria
34.44°N, 35.85°E
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