Fattoush Recipe - Allrecipes.com
Fattoush Recipe
  • READY IN 40 mins

Fattoush

Recipe by  

"Great light salad of an Eastern-Mediterranean flavor, with crunchy pita chips. Big favorite! I learned it from some Lebanese friends. After I tasted it, I needed to keep it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.
  2. Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.
  3. Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.
  4. Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Jul 08, 2008

In the past, my family included salads to our meat dishes because we knew the importance of vegetables, but fattoush is one of few salads we actually crave. In fact, I make a larger batch (separating the pita chips so that they don't become soggy) to use for lunch the next day. Regarding those pita chips, sorry, you can't replace the real thing with the store bought variety. The pita chips make this salad what it is and besides, it only adds about ten minutes - including clean up! - to cook time. Just make sure to carefully watch the frying and only cook until pita bread is LIGHT brown in color. Remove from stove and let them continue to cook in the hot oil for another minute until they are darker. (If not, you quickly run the risk of burning the bread.) I do recommend having all the salad ingredients on hand. In regards to the dressing, if you don't have/don't want to buy onion flakes and celery salt, just add more lemon pepper (although I find the crushed lemon or sumac sold in Middle Eastern shops to be better alternatives) and more white wine vinegar to give it that extra tang. This salad is a great match for beef dishes and we also like it for our Middle Eastern mezze night where we make this salad, hummus and falafel. Thanks for the recipe.

 
May 20, 2008

Love it! For the dressing I added Sumac (a healthy palm full), 2 cloves of chopped fresh garlic, 1/4 cup more lemon juice, and coarse sea salt.

 
Feb 27, 2006

We enjoyed this. The pita 'croutons' were a great idea! I omitted the parsley because I don't like it, and once I started eating, I went back and added more mint. The only thing I will change in the future is to use red onion instead of green - I like to really taste onion in my salad. Thanks!

 
Feb 23, 2009

I was looking for a simple Mediterranean dressing similar to what I have had at Persian & other restaurants. This is exactly what I was looking for! I made minor tweaks based on my own preferences and added Sumac as one reviewer suggested. Thanks!

 
Jul 09, 2007

Love, love, love it! I made a few changes though. Bought garlic flavored, baked pita chips (because it's easier), added feta, omitted mint (didn't have any), used red wine vinegar in place of the white wine vinegar (I had red not white), and used pepper and lemon zest in place of the lemon pepper (didn't have lemon pepper). Everyone I've served it to loves it and asks for the recipe. Thanks!!!!

 
Mar 31, 2011

Great salad! Very fresh, crisp and taste bud worthy. Mint, parsley and cilantro added so much zip to this salad - then add the dressing that is packed with flavor. It is a great Mediterranean salad. The dressing alone is worth making this salad. Thanks Dfoods for sharing.

 
Apr 24, 2007

This salad is packed with flavor. I literally wanted to eat it all day. Thanks.

 
Feb 26, 2012

This salad was exceptional! I made last night for a light dinner, and was blown away by the results. My Dad, who is a very picky eater and not very "experimental" when it comes to cuisine, absolutely loved it. The dressing was light, flavorful, and balanced. Surprisingly, the mint did not overpower the salad, and the various flavors blended together in perfect harmony. I added sweet onion because I LOVE onion in salad, and some chick peas for fiber and protein. We also topped our plates with a few sprinkles of feta, and I left out the pitas to make it healthier. WILL be a new staple weekend meal for my family. The preparation is time consuming, but WELL worth the wait!

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 491 mg
  • 20%

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

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