Fattoush (Arabic: فتوش, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz ‘arabi) combined with mixed greens and other vegetables, such as radishes and tomatoes. Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread as a base.[no_toc]

Fattoush includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to Tabbouleh which requires ingredients to be finely chopped. Sumac is usually used to give fattoush its sour taste.

Common Ingredients


  • Mint
  • Pita – toasted or fried
  • Salt
  • Olive Oil
  • Lemon Juice


  • Feta
  • Parsley
  • Carrot
  • Red Cabbage
  • Black Pepper
  • Garlic
  • Green Olives
  • Black Olives
  • Green Peppers
  • Red Peppers

Fattoush Recipe

Cuisine: Levantine
Recipe type: Salad
  • 2 pita breads, halved, toasted until golden brown, broken into bite-size pieces
  • ¼ cup extra-virgin olive oil
  • 3 medium ripe tomatoes, chopped, or 3 cups cherry tomatoes, halved
  • 2 Lebanese cucumbers, quartered lengthwise, thinly sliced crosswise
  • 1 small head cos lettuce, trimmed, cut crosswise into 1½ cm strips
  • ½ cup radish, finely diced (optional)
  • ½ red capsicum, finely diced (optional)
  • ½ green capsicum, finely diced (optional)
  • 6 spring onions, finely diced
  • 2 tablespoons fresh mint, finely chopped
  • 2 cups (loosely packed) flat-leaf parsley leaves
  • ground sumac (optional)
For dressing
  • 3 tablespoons (or more) fresh lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons (or more) white wine vinegar
  • ½ teaspoon dried mint
  • ¾ cup extra-virgin olive oil
  • salt and freshly ground pepper, to taste
  1. Place toasted pita pieces in a medium bowl; pour oil over and toss to coat. Season to taste with salt. Set aside.
  2. Mix tomatoes and next 8 ingredients (or whatever you choose to use) in a large bowl. Add ¾ of the dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt.
  3. Add the torn pita and toss through once.
  4. Sprinkle sumac over, if desired.
For the dressing
  1. Place all of the dressing ingredients into a small bowl and combine.
  2. Gradually add oil, whisking constantly, until well blended.
  3. Season with salt; add more lemon juice and/or vinegar to taste, if desired.
If the cucumbers are very fresh there is no need to peel them.
Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.