Authentic Lebanese Fattoush Recipe

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Most Helpful Positive Review

Oct 02, 2007

thought the recipe was pretty good i make fattoush all the time the only difference is i dont use constarch in the dressing and i add red onion and raddishes for more flavor!!

—ronya

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Most Helpful Critical Review

Feb 25, 2009

i am lebanese, and this is my favorite salad. But just to note: the ingredients used in this recipe are right but the problem remains with the sauce that you are using. the real sauce requires: lemon juice, olive oil, sumac and garlic. and if you like, u can add a pinch of zaatar(A lebanese mixture of savory, thyme, sumac, and sesame seeds. Available prepared in most Middle-Eastern groceries).

—lovetocook

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27 Ratings

Jun 12, 2008

I love Fattoush, I grew up with it as a kid. One suggestion I have is to toast the pita bread in an oven/toaster oven until crispy, break it into bite size pieces and mix it into the salad. It is a healthier option than frying the pita as another user mentioned, and adds a nice crunch to the fattoush.

—johnnyblaze1

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May 09, 2011

This salad is a staple for the Lebanese, right under tabouleh. However, the mountain people never make a dressing with cornstarch or heating. So, according to my mother-in-law (a little of this and a bit more of that) you add the sumac to the onions that you have chopped in the bowl. The sumac is mixed into the onions and it is used liberally. All vegetables are chopped into the bowl. Then mixed together with salt, black pepper, lemon juice and olive oil. At the very end you mix in the toasted pita bread (make sure you pull the pita apart so you have two rounds before you toast). Then enjoy!

—judy BouKheir

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May 02, 2006

I continue to be amazed by how great the recipes are on this site. This salad is so good. I fried the pita bread and put it in the salad (so much better this way). The idea came from a resturant here in Ann Arbor. The dressing is awesome. I will use this dressing in more salads. You can also add feta if you like.

—MYRRISA

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Oct 20, 2007

This is a very good, healthy recipe. I made it twice. The first time exactly as directed (except I used all Romaine and no purslane or arugula.) The second time, I made the dressing with 2 Tbsp. extra virgin olive oil and doubled the sumac. I liked it better the second time. This entire recipe was devoured in one sitting by two people. :-)

—crimmy

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Jun 14, 2008

wow - this is exactly like the fattoush at my favorite lebanese restaurant in detroit. now living in new mexico, i had bit of a time tracking down the sumac. i made it without and then the next day, at a flea market, i discovered a spice stall run by an egyptian man who was selling sumac. how fortuitous! the next day i made again WITH the sumac - perfect!

—aimala66

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Mar 03, 2008

Fattoush does not require: cornstarch, arugula, parsley. I love fattoush, it's one of the most zesty, delicious and easy to make salads!

—lighthouse4life

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Nutrition

Calories
235 kcal
12%

Carbohydrates
48.8 g
16%

Cholesterol
0 mg
0%

Fat
1.5 g
2%

Fiber
6.2 g
25%

Protein
9.2 g
18%

Sodium
447 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Authentic Lebanese Fattoush

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 235
** Calories from Fat: 14

% Daily Value *
** Total Fat 1.5g 2 %
** Saturated Fat 0.2g 1 %
** Cholesterol 0mg 0 %
** Sodium 447mg 18 %
** Potassium 850mg 24 %
** Total Carbohydrates 48.8g 16 %
** Dietary Fiber 6.2g 25 %
** Protein 9.2g 18 %
** Sugars 7g
** Vitamin A 137 %
** Vitamin C 134 %
** Calcium 21 %
** Iron 43 %
** Thiamin 56 %
** Niacin 42 %
** Vitamin B6 19 %
** Magnesium 25 %
** Folate 131 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.