Fattoush (Lebanese Bread Salad) Recipe — Quick & Easy

Name: Fattoush (Lebanese Bread Salad)
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4
Ingredients: 2 pita breads, torn into pieces and toasted; 3 cups romaine lettuce, chopped; 2 medium tomatoes, diced; 1 English cucumber, diced; 5 radishes, thinly sliced; 1/2 cup fresh mint leaves; 1/2 cup fresh parsley, chopped; 3 scallions, sliced; 1/4 cup extra virgin olive oil; 2 tbsp lemon juice; 1 tbsp sumac; 1 clove garlic, finely grated; 1/2 tsp salt

Ingredients

Servings:4

For the salad:

2 pita breads, torn into pieces and toasted

3 cups romaine lettuce, chopped

2 medium tomatoes, diced

1 English cucumber, diced

5 radishes, thinly sliced

½ cup fresh mint leaves

½ cup fresh parsley, chopped

3 scallions, sliced

For the sumac dressing:

¼ cup extra virgin olive oil

2 tbsp lemon juice

1 tbsp sumac

1 clove garlic, finely grated

½ tsp salt

Method

Crisp the pita by tearing into bite-sized pieces, tossing with 1 tbsp olive oil, and baking at 375°F for 8-10 minutes until golden and crunchy. Or fry in 1/2 inch of oil for 1-2 minutes.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.
Make the dressing by whisking olive oil, lemon juice, sumac, garlic, and salt.

Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.
Combine lettuce, tomatoes, cucumber, radishes, mint, parsley, and scallions in a large bowl.
Dress and toss right before serving. Add the crispy pita last and toss once more. Serve immediately.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Toss gently but thoroughly to coat every piece evenly. The goal is uniform seasoning and sauce distribution without breaking delicate ingredients.

Equipment

Rimmed sheet pan (for toasting pita) Recommended: Nordic Ware Natural Aluminum Half Sheet Pan
Large mixing bowl Recommended: Vollrath 13-Quart Stainless Steel Mixing Bowl
Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

The most important thing: The pita must be crispy — either fried in oil or toasted in the oven until golden and crunchy. Soft pita turns soggy in the dressing. Add the pita at the last moment before serving.
Sumac is the defining spice. It adds a tart, lemony flavor that's unique to Middle Eastern cooking. Don't substitute with lemon zest — it's not the same.
Dress the salad right before serving. Fattoush doesn't hold — the pita absorbs the dressing and loses its crunch within 10 minutes.
Use the freshest vegetables you can find. Fattoush is a summer salad — it's best when tomatoes and cucumbers are at peak season.

Common Substitutions

Ingredient	Substitution	Notes
Sumac	Extra lemon juice + pinch of za'atar	Different but provides tartness
Pita bread	Tortilla chips, broken	Not traditional but adds crunch
Romaine	Mixed greens or arugula	Different texture — all work

What You're Practicing

Fattoush teaches you the bread salad concept — using stale or toasted bread as a textural element. The same idea drives Italian panzanella, Spanish migas, and Tuscan ribollita. Visit Vinaigrettes for more on building dressings.

Video Resources

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Frequently Asked Questions

Can I make Fattoush (Lebanese Bread Salad) ahead of time?

Prep the components separately and assemble just before serving. Dressed salads wilt within an hour.

How do I store leftover Fattoush (Lebanese Bread Salad)?

Store undressed components separately in the refrigerator for up to 2 days. Dress just before serving to keep greens crisp.

Can I freeze Fattoush (Lebanese Bread Salad)?

Salads with fresh greens do not freeze well. However, protein components and cooked grains can be frozen separately and assembled fresh.

How many servings does this recipe make?

This recipe serves 4. You can scale the ingredients up or down proportionally — use the Meal Plan servings slider to adjust the grocery list automatically.

Is Fattoush (Lebanese Bread Salad) a quick recipe?

Yes — this recipe is ready in 20 minutes including prep time, making it perfect for busy weeknights.

Is Fattoush (Lebanese Bread Salad) dairy free and vegetarian?

Yes — this recipe is dairy free and vegetarian. Check the Common Substitutions section for additional dietary adaptations.

Is this an authentic Middle-eastern recipe?

This recipe follows traditional Middle-eastern techniques and ingredients. The Chef Notes section explains any adaptations for home kitchen accessibility and suggests authentic alternatives where substitutions are made.

What substitutions can I make for Fattoush (Lebanese Bread Salad)?

See the Common Substitutions section above for ingredient and equipment swaps with specific trade-off notes for each alternative.