Reviewed: Mar. 27, 2009

This was full of flavor. I modified the dressing a bit--I did olive oil, lemon juice, garlic, salt, and pepper. I added cherry tomatoes and red onion. I agree that toasting the pita in the oven is the way to go. I'd recommend slicing it first into bite sized pieces and brushing with olive oil, red pepper, and cumin. The arugula gave this salad a nice kick. I served this with Lebanese-Style Red Lentil Soup for a healthy dinner.

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Claire86

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: 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).

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Reviewer:

nataly lahoud

Home Town: Amchit, Mount Lebanon, Lebanon

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Reviewed: Nov. 4, 2008

i really love this salad. i've been looking for its recipe ever since i left lebanon

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zizo340

Cooking Level: Professional

Home Town: Bellevue, Washington, USA

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Reviewed: 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!

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aimala66

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Reviewed: 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.

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johnnyblaze1

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Reviewed: Mar. 3, 2008

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

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lighthouse4life

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Reviewed: Oct. 31, 2007

This was not the fattoush flavor that I was looking for, but still pretty good. I used bottled lemon juice instead of fresh, and I think that was the problem. I'll definately make this again using fresh juice.

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thegeeseys

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: 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. :-)

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Oct. 2, 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!!

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ronya

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

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Reviewed: Jul. 12, 2007

I am finding that I just LOVE Lebanese, Armenian, and Greek recipes - this one sounds wonderful. I intend to try it tomorrow - just hope I can find the sumac and the purslane (sp?) here in Massachusetts. I wonder if there is a substitute for either one, if not - or where to find the two. I can almost taste the salad as I write - we had yummy tabbouleh tonight from this site - used a combination of suggestions plus my memories of the first tabbouleh I ever ate. This salad sounds rather like a "green" form of tabbouleh, with many of the same flavors!

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STARGRAMMA

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Reviewed: Oct. 26, 2006

This is a great recipe along with the Lebaneese Chicken & Potatoes, also from this site. If you have access to garlic pita chips sold like potato chips, use that instead and this becomes a quick dinner meal.

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audreyred

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Reviewed: May 2, 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.

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