Arabic Fattoush Salad Recipe – Lebanese Special
Our Fattoush Salad is a refreshing Lebanese classic that layers crisp, toasted pita with juicy vegetables—cucumber, tomatoes, radish—and a bright sumac dressing. Toss in a vibrant herb mix of parsley and mint, and the result is a colourful, crunchy delight centered around crispy pita that keeps its texture until the last bite
- Prep Time25 min
- Cook Time5 min
- Total Time30 min
Arabic Fattoush Salad Recipe Ingredients :
- 1 tablespoon vegetable oil, for frying
- 2 small (4 inch) pita breads, torn into pieces
- 1 large English cucumber, finely diced
- 3 cups halved grape tomatoes
- ¾ cup chopped Italian parsley
- ¾ cup chopped fresh mint
- ½ red onion, finely diced
- 2 tablespoons extra-virgin olive oil, or to taste
- 1 tablespoon fresh lemon juice, or to taste
- 1 teaspoon ground sumac, or to taste
- 1 clove garlic, crushed, or more to taste
- kosher salt and freshly ground black pepper to taste
- 1 ounce sheep’s milk feta cheese
How to Make Arabic Fattoush Salad Recipe:
Heat oil in a large skillet over medium-high heat. In batches, fry the torn pieces of pita bread in the hot oil until they turn golden brown on both sides. Once fried, blot them dry with paper towels and set them aside.
In a large serving bowl, combine the diced cucumber, halved grape tomatoes, chopped parsley, chopped mint, finely diced red onion, olive oil, lemon juice, ground sumac, crushed garlic, kosher salt, and ground black pepper. Gently toss the salad together with the fried pita pieces.
Before serving, grate the sheep’s milk feta cheese on top using a small cheese grater. Adjust seasoning and ingredients according to your taste preferences.
Recipe Notes:
Prevent soggy bread by adding the pita pieces just before serving so they stay crunchy.
Ensure the dressing balance by combining lemon juice, olive oil, and sumac for the signature tangy flavor.
Use both parsley and mint for freshness, and add purslane if available for an authentic touch.
Customize with seasonal vegetables like radishes, cucumbers, or bell peppers for extra crunch and color.
Lightly toast or fry the pita and sprinkle with sumac for a fragrant, citrusy note before mixing into the salad.
