Fattoush Salad

4 Servings
25 min

Fattoush is a Lebanese salad of toasted or fried bread with mixed greens and vegetables and a lemony sumac dressing. Here I’ve torn and pan toasted some flatbreads with olive oil, za’atar, and sumac, and served it with red onions, scallions, radish, lettuce, tomatoes, parsley, and pomegranate seeds.

I served this salad with some flatbreads, lebanese chicken skewers (shish taouk), toum, an emulsified garlic sauce, and moutabal, a charred eggplant, tahini, and yoghurt dip, but you could serve it with anything! It’s also delicious served on its own for lunch or a light dinner, or you could just mix some marinated chicken straight into the salad.

Perfect with some Lebanese chicken skewers!

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 5 Minutes Total time: 25 min
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For the salad

  • 2 Pita or flatbreads, torn
  • Olive oil
  • ½ Red onion, thinly sliced
  • 2 Scallions, thinly sliced
  • 1 Head of baby gem lettuce, torn
  • 4 Radishes, thinly sliced
  • Handful of parsley, finely chopped
  • 1/2 Cucumber, middle scooped out and sliced
  • 200 g Mixed cherry tomatoes, halved
  • Pomegranate seeds

For the dressing

  • 1 Lemon, juiced
  • 40 ml Red wine vinegar
  • 30 ml Olive oil
  • Big pinch of sumac
  • Salt and pepper


Start by tearing up your flatbreads. Add a good splash of olive oil to a non stick pan on a medium/high heat, then add your torn flatbreads.
Add to the pan with a good pinch of sumac and a little bit of salt. If you have some za'atar you can add a pinch of that too. Toast until golden brown, then set aside.
Prepare all of your vegetables, and add to a large bowl.
Whisk together your olive oil, lemon juice, red wine vinegar, sumac, salt, and pepper. Taste, and adjust as necessary.
Pour over half of the vinaigrette, and toss well to combine. Sprinkle over your toasted bread, and enjoy!
Spencer Lengsfield
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