How many servings does this recipe make?

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

What ingredients do I need for Middle Eastern Pita and Vegetable Salad (Fattoush)?

You need 15 ingredients. The key ingredients include: 3 (6-inch) Arabic pita breads, 1 large garlic clove, finely chopped or pureed (optional), 1/2 teaspoon salt, or to taste, 1/4 cup freshly squeezed lemon juice, and more.

Is Middle Eastern Pita and Vegetable Salad (Fattoush) suitable as salads?

Yes, Middle Eastern Pita and Vegetable Salad (Fattoush) falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Middle Eastern Pita and Vegetable Salad (Fattoush)?

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

Middle Eastern Pita and Vegetable Salad (Fattoush)

Name: Middle Eastern Pita and Vegetable Salad (Fattoush)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6-inch) Arabic pita breads; 1 large garlic clove, finely chopped or pureed (optional); 1/2 teaspoon salt, or to taste; 1/4 cup freshly squeezed lemon juice; 1/4 cup extra virgin olive oil; 1/4 cup plain lowfat yogurt; Freshly ground black pepper to taste; 1 pound tomatoes, coarsely chopped; 1 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices; 6 scallions, white and light green parts, sliced; 1/2 cup chopped flat-leaf parsley; 1/4 cup slivered fresh mint leaves; 1 romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces; 4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),; 2 teaspoons ground sumac (optional)

Fresh, crisp and full of flavor — this Middle Eastern Pita and Vegetable Salad (Fattoush) is a must-try. Made with pita breads, garlic, salt and freshly…

This Middle Eastern Pita and Vegetable Salad (Fattoush) relies on simple, everyday ingredients such as (6-inch) arabic pita breads, salt, or to taste, freshly squeezed lemon juice and extra virgin olive oil. It comes together quickly and makes 4 servings, at about 222 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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

Saved locally in your browser — visible only to you.

Middle Eastern Pita and Vegetable Salad (Fattoush)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions