The Post Recipe
yield: 4-6

Lebanese Fattoush Salad

Author: Parisa Kaprealian

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  • Romaine lettuce
  • Cucumbers (I prefer Persian)
  • Tomatoes
  • Fresh Italian parsley
  • Red onion
  • Radishes
  • 6 lemons
  • Fresh pita bread

For the sumac dressing you will need:

  • 1TBSP sumac
  • 1 TBSP mint powder
  • 1 TBSP paprika
  • 1 TBSP garlic paste
  • 3/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • Salt (to taste)
  • Pepper (to taste)


  • Chop and build all of your vegetables for your salad. Once you are done building your salad I like to add sumac and mint powder throughout. I add sumac and mint powder to the salad dressing as well.
  • Mix all of your salad dressing ingredients together and whisk it well to combine all of the ingredients together.
  • Cut your fresh pita bread into squares or triangles and sauté them on the stovetop in a few tablespoons of olive oil. The bread cooks really fast and to get them to the golden and crunchy texture you are looking for, it shouldn’t take more than 5 minutes. Add salt and pepper to them for flavor and set aside. You can purchase store bought pita chips/bread but there is no comparison in the depth of freshness and flavor then sautéeing your own fresh pita bread.
  • There is no rule to the order of building your salad, your dressing, or your sautéed pita bread. Once you are ready to serve your salad, I recommend tossing the dressing over the salad right before and topping the salad off with the sautéed pita bread at the end so they don’t get soggy.


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