Foodbe
lebanese fattoush salad

lebanese fattoush salad

👨‍🍳 Chefy Tip: Tear the pita by hand so the edges are rough — more surface area browns faster. Bake on a single layer, no crowding. Dress the salad, hold the pita separately, combine at the last minute.

Serves
4
Prep
15 min
Cook
5 min
Difficulty
Easy
Cost
Budget-Friendly
Calories
220
Carbs
32g
Protein
5g
Fat
9g

Flavor Profile

🍋 Sharp and tangy from sumac and lemon
🥒 Cool and fresh from cucumber and radish
🍅 Juicy and sweet from ripe tomatoes
🫓 Crunchy and toasty from baked pita chips
🌿 Bright and herbal from fresh mint and parsley

Ingredients

🫓 2 pita breads, torn into pieces
🍅 2 large tomatoes, chopped
🥒 1 English cucumber, diced
🌿 4 radishes, thinly sliced
🧅 1/4 red onion, thinly sliced
🌿 1/2 cup fresh parsley, chopped
🌿 1/4 cup fresh mint leaves
🍋 Juice of 2 lemons
🛢️ 3 tbsp extra virgin olive oil
🌶️ 1.5 tsp ground sumac
🧂 1/2 tsp sea salt

Instructions

01

Toss pita pieces with 1 tbsp olive oil and a pinch of salt. Bake at 375°F for 8 minutes until crispy and golden.

02

Combine tomatoes, cucumber, radishes, red onion, parsley, and mint in a large bowl. Whisk together lemon juice, remaining olive oil, sumac, and salt.

03

Pour dressing over vegetables and toss to coat. Add pita chips just before serving and toss gently. Serve immediately.

🧬 Food Science

Sumac is ground from the dried berries of the Rhus coriaria shrub and has been used as a souring agent in Middle Eastern cooking for thousands of years — long before lemons arrived in the region. It contains tannins and anthocyanins with antioxidant properties.

Pair It

🥂 Fresh lemonade with mint or sparkling water with cucumber.
🍽️ Serve alongside hummus and baba ganoush for a full mezze spread.