Fattoush salad with pita croutons is a delicious and flavour-packed Lebanese salad of toasted pita bread and chopped vegetables tossed through a vibrant vinaigrette dressing. This ubiquitous salad is everyday fare in Israel & other parts of the Middle East. It reminds me of Panzanella but with a different flavour profile and I’m rather obsessed with it. It can happily be eaten on its own or with a plethora of other dishes as part of a mezze feast.
Fattoush is a salad that can be easily adapted to your taste preference or whatever you have at home. Use sourdough or other sturdy bread if you don’t have pita.
The sweetness and slightly chewy texture of toasted pita really make this dish, so I’ll be inclined to always use it here. The parsley and mint add a strong herbaceous hit and don’t need to be chopped too finely as they form part of the body of the salad in the way they do in tabbouleh. Keep a few of the smaller parsley stems in the mix too. They have so much flavour.
I developed this recipe for MAN Family Wines Free-run Steen Chenin Blanc, a crisp wine that has vibrant aromas of quince, pear, and apple. With refreshing acidity, minerality, and a full-bodied mouthfeel, it stands up perfectly to the acidity in this salad. It’s a versatile food wine that pairs well with seafood, poultry, and vegetable dishes.
Fattoush is a robust and hearty salad that is delicious without lettuce, but baby gem lettuce or other chopped-up crisp lettuce lightens it up. I like to serve it at the base of the Fattoush. Garnish this salad with pomegranate arils and a sprinkle of lemony sumac. To make this salad the main event, serve with warm or room temperature roasted chicken or store-bought rotisserie chicken.
What are the origins of fatoush salad:
Fattoush salad is a traditional Lebanese salad that has been enjoyed for centuries in the Middle East. The salad typically includes a combination of fresh vegetables, such as lettuce, cucumber, tomatoes, and radishes, as well as herbs like parsley and mint, and is topped with crispy pieces of pita bread.
The exact origins of fattoush salad are unclear, but it is believed to have originated in Lebanon or Syria. Fattoush is a variation of the Arabic word “fattah,” which means “crumbled bread,” referring to the crispy pita bread pieces that are a defining element of the salad.
Fattoush salad has become popular throughout the world and is now a staple on Middle Eastern restaurant menus. Its bright flavours and healthy ingredients make it a popular choice for those looking for a nutritious and delicious salad. This fits in perfectly with a Mediterranean diet eating plan
What to serve this fattoush salad with:
The best slow-roasted lamb shoulder with harissa and garlic
Greek lamb souvlaki with homemade pita
Herby lamb koftas with yoghurt sauce
Easy no-yeast Air Fryer flatbread pita
Recipes you might also like:
Panzanella
Tomato salad with fried halloumi and pita croutons
The best BLT pasta salad
See All my salad recipes
*Cooks notes – to make this recipe vegan, simply swap the honey for maple syrup or sugar.
Recipe – serves 6 as a side
Fattoush salad recipe
A delicious and versatile Middle Eastern Fattoush chopped bread salad.
Print Recipe
Ingredients
- 2 pita bread
- Olive oil to coat approx. 3 – 4 Tbsp
- 450 gms tomatoes mixed
- 200 gms Mediterranean cucumber sliced
- ½ small red onion sliced
- 100 gms radishes cut into quarters
- 20 gms parsley smaller stems included, chopped
- 15 gms mint leaves stripped and chopped
- 1 small head of baby gem lettuce optional
- Rotisserie chicken or roast chicken to serve optional
- Sumac to serve
- Pomegranate seeds to serve optional
Dressing:
- 1 clove garlic crushed
- 1 tsp sumac
- 1 Tbps lemon juice half a small lemon
- 1 Tbsp red wine vinegar
- 3 Tbs extra virgin olive oil
- 1 tsp honey or maple syrup to make vegan
- Salt
Instructions
Preheat the oven to 200C / 400F. Cut the pita in half horizontally and then brush lightly on both sides with olive oil. Tear or cut into bite-size pieces and spread onto a baking tray. Bake for 10 – 15 minutes until golden brown and toasted. Set aside.
Make the dressing by placing all the ingredients into a jar and shaking to emulsify.
Cut the tomatoes into quarters or half depending on what size you are using and place them in a bowl and season well with salt & pepper.
Cut the cucumbers, red onion, and radishes and place them in a bowl. Add half the toasted pita pieces, the chopped herbs, and the cut tomatoes, and add the dressing. Toss the salad until well combined.
Line a bowl or platter with the leaves of the baby gem lettuce if you are using it. Fill with the Fattoush salad and serve immediately with the reserved toasted pita pieces (to retain their crunch), a sprinkle of sumac, slices of roast chicken (if you are using it), and pomegranate seeds.
Author: Sam Linsell
*This post has been proudly sponsored by Man Wines.
