Lebanese Fattoosh Recipe - Allrecipes.com
Lebanese Fattoosh Recipe
  • READY IN 30 mins

Lebanese Fattoosh

Recipe by  

"Homemade fattoosh, Lebanese style!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place pita breads on a baking sheet and bake in preheated oven until golden and crispy, about 5 minutes. Allow to cool, then tear into bite-sized pieces.
  3. In a large bowl, mix together lettuce, tomatoes, green onions, cucumber, green olives, radishes, green peppers, and toasted pita. Season with mint, sumac, and salt; toss until evenly combined. Pour in lemon juice and olive oil; stir to combine.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2011

Delicious! I had many rave reviews from my dinner guests. I used zatar, which has sumac in it, instead of the straight sumac. Will definitely make again!

 
Most Helpful Critical Review
Jul 25, 2007

Good! I left out the radishes and olives due to personal preference. I added a minced jalapeno and parsley, then combined everything except the lettuce until I was ready to eat so that it would not get soggy. Thanks!

 

13 Ratings

Jun 04, 2008

it is much easier to cut the pita bread before baking it, you get nice square litle chips!

 
Apr 24, 2007

This was great, thanks! Just like how my family makes it, I like the addition of olives, I normally dont use it.

 
Apr 09, 2009

Great recipe, great dressing. When you think of all the junk that they add to salad dressings (preservatives, sugar, etc...) you'll only want to use this recipe!

 
Dec 09, 2012

have never made my own fattoush and this was good but I think there must be a misprint. 1 TBSP of salt? seems like an awful lot. after 1 tsp, it was plenty. Used red onions for color. didn't have fresh mint but tons of dried so added two tbsp. to the dressing. Made an emulsion in the food processor with the mint, sumac, salt, oil and lemon juice. I like a burst of lemon flavor (as opposed to just acerbic) so did grate some fresh rind of the lemon too. a sprinkle of EVOO on the pita before popping into the oven. thanks for the recipe.

 
May 10, 2013

This recipe is very good and authentic. Perfectly balanced (although I didn't use all of the diced veggies: only the tomatoes, cucumber, and green onion). Instead of toasting my own pita bread I bought quality pita chips, spread them on a baking sheet, sprayed some cooking oil on them and broiled them in the oven for a few minutes (just until they browned a little). It gave them the crispy and somewhat fried taste/texture I'm used to with fatoosh. Thanks!

 
Nov 23, 2012

I make this often, we eat salad every day in my house so it's important to have a variety of recipes to keep up the trend. I add a little bit of fresh chopped parsley, roasted red pepper instead of fresh bell pepper and a bit of feta cheese. Yummy!

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 2941 mg
  • 118%

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

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