Homemade fattoosh, Lebanese style!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

Nutrition Facts

304.7 calories; 6 g protein; 29.1 g carbohydrates; 0 mg cholesterol; 2941 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2008
it is much easier to cut the pita bread before baking it you get nice square litle chips! Read More
(7)

Most helpful critical review

Rating: 3 stars
07/25/2007
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! Read More
(2)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/04/2008
it is much easier to cut the pita bread before baking it you get nice square litle chips! Read More
(7)
Rating: 4 stars
06/04/2008
it is much easier to cut the pita bread before baking it you get nice square litle chips! Read More
(7)
Rating: 5 stars
09/26/2011
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! Read More
(6)
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Rating: 5 stars
04/24/2007
This was great thanks! Just like how my family makes it I like the addition of olives I normally dont use it. Read More
(5)
Rating: 4 stars
12/09/2012
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. Read More
(2)
Rating: 5 stars
04/09/2009
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! Read More
(2)
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Rating: 3 stars
07/25/2007
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! Read More
(2)
Rating: 5 stars
10/19/2010
would be great with some feta cheese Read More
(2)
Rating: 5 stars
05/10/2013
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! Read More
(1)
Rating: 5 stars
11/23/2012
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! Read More
(1)