🥗 Fattoush
Fattoush is a crunchy Levantine bread salad of chopped lettuce, tomato and cucumber tossed with crisp pieces of toasted pita and dressed with olive oil, lemon and plenty of tart, deep-red sumac. Fresh herbs such as mint and parsley are usually added. It is served as a side or starter, and the bread is mixed in just before serving so it stays crisp.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 head romaine lettuce, chopped
- 3 tomatoes, diced
- 2 cucumbers, diced
- 1 large pita, torn and toasted
- 1 small bunch parsley and a few mint leaves
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp sumac, salt
Method
- Toast the pita pieces in the oven at 200 °C for 8–10 minutes until crisp.
- Combine the lettuce, tomato, cucumber and herbs in a bowl.
- Whisk the oil, lemon juice, sumac and salt.
- Toss the salad with the dressing, add the pita at the last moment and dust with more sumac.
How to make it lighter
- Toast the pita instead of frying it.
- Use 1–2 tbsp oil and more lemon — 1 tbsp olive oil ≈ 120 kcal.
- Add extra cucumber and lettuce to get a larger bowl for the same calories.
History
Fattoush comes from the Levant, and its name shares the Arabic root fatt (“to crumble”), with other dishes built on broken bread. It began as a thrifty way to use up stale flatbread and is now a standard salad in Lebanese, Syrian and Palestinian restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →