Cook The Book: Fattoush, Lebanese Pita Bread Salad

Name: Cook The Book: Fattoush, Lebanese Pita Bread Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small Arab flatbreads (pita); 1 small head of romaine lettuce; 8 radishes, sliced or cut in half; 8 scallions, both white and green parts, sliced; 1 or 2 cucumbers, preferably pale-skinned Middle Eastern or Armenian cucumbers, peeled and sliced; 1 or 2 plain brine-pickled cucumbers, not sweetened or heavily flavored with garlic or dill, sliced; 3 medium tomatoes, cut into thick chunks; 1/3 cup finely chopped flat-leaf parsley; 1/3 cup finely chopped fresh mint or 2 teaspoons dried, crumbled; 1 or 2 garlic cloves, to taste; 1 teaspoon sea salt; 1/4 cup fresh lemon juice; 1/4 cup extra-virgin olive oil; Freshly ground black pepper; 2 tablespoons coarsely ground sumac

Servings: persons

2 small Arab flatbreads (pita)
1 small head of romaine lettuce
8 radishes, sliced or cut in half
8 scallions, both white and green parts, sliced
1 or 2 cucumbers, preferably pale-skinned Middle Eastern or Armenian cucumbers, peeled and sliced
1 or 2 plain brine-pickled cucumbers, not sweetened or heavily flavored with garlic or dill, sliced
3 medium tomatoes, cut into thick chunks
1/3 cup finely chopped flat-leaf parsley
1/3 cup finely chopped fresh mint or 2 teaspoons dried, crumbled
1 or 2 garlic cloves, to taste
1 teaspoon sea salt
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons coarsely ground sumac

1
Split each of the breads in half horizontally so that you have 4 thin rounds of bread. Toast the breads lightly under the broiler, just enough to turn them pale golden and crisp.
2
Break up the crisp toast into small pieces and put in the bottom of a large salad bowl. Pile the salad vegetables on top, in the order listed, sprinkling the parsley and mint over the top.
3
Crush the garlic with the flat blade of a knife and chop it coarsely. In a separate small bowl, mash the garlic with the salt, using the back of a spoon. Stir in the lemon juice and oil, beating with a fork to mix well, and pour the dressing over the salad. Grind the black pepper over the top and sprinkle the sumac on last. Take the salad bowl to the table and toss the ingredients together just before serving to keep the bread from getting soggy before it is served.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 small Arab flatbreads (pita), 1 small head of romaine lettuce, 8 radishes, sliced or cut in half, 8 scallions, both white and green parts, sliced, and more.

Yes, Cook The Book: Fattoush, Lebanese Pita Bread Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cook The Book: Fattoush, Lebanese Pita Bread Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions