Lebanese-Style Bread Salad With Tomatoes and Herbs
- Total Time
- About 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3 or 4stale pita rounds (6-inch diameter, whole wheat or white)
- 1pound ripe tomatoes, chopped
- 1cup chopped cucumber
- 1cup chopped sweet bell pepper
- ½cup diced red onion
- 6scallions, sliced thin
- Salt and pepper
- 2tablespoons lemon juice
- 1tablespoon white wine vinegar
- ¼cup extra virgin olive oil
- 2small garlic cloves, smashed to a paste
- ½teaspoon cumin seed, toasted and ground
- ¼cup roughly chopped parsley
- ¼cup roughly chopped mint
- ¼cup roughly chopped cilantro
- 2teaspoons powdered sumac, optional
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
326 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 8 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Toast pita until crisp and dry. When cool, break into bite-size pieces and set aside.
- Step 2
Put tomato, cucumber, pepper, onion and scallions in a bowl. Season with salt and pepper. In a separate bowl, whisk together lemon juice, vinegar, olive oil, garlic and cumin. Pour dressing over vegetables and mix to coat. Let marinate for 10 minutes at room temperature or refrigerate for up to an hour, if desired.
- Step 3
Just before serving, add parsley, mint, cilantro and toasted pita. Toss gently. Sprinkle with sumac, if using.
Private Notes
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Cooking Notes
Barbara
I made it, but I used parsley like the Lebanese do, not cilantro and red onion instead of scallion. The original version calls for fried pita...
Yasmine
I'm really sorry, but this is so far removed from the many authentic versions (Palestinian, Lebanese or Syrian fattoush) so as to not to vaguely resemble it.
Necessary (not optional) ingredients: sumac, pomegranate molasses, sliced radishes
There is no cilantro and certainly no white vinegar in fattoush! Also no cumin :)
There are no croutons, beans or cashews either :)))
Figaro
Instead of frying, get the same savory flavor this way; drizzle olive oil on the pita halves, add the sumac and a bit of salt. Bake at 350 (good if you have a toaster oven), until just beginning to become golden. Break them into the salad before dressing. Same taste, healthier alternative to frying.
dimmerswitch
For folks who posted being critical that this recipe is not authentic Fattoush (be it Lebanese, Palestinian or Israeli), for the use of this ingredient or absence of that one, note the author didn't represent it as such. It is titled "Lebanese-style". Made as written, this is easy and delicious way to enjoy the bounty of late summer veg. I prefer to oven toast the pita and sometimes use Arabic flatbread from a local Iraqi market instead of pita. Don't skip the sumac.
Bobo
for a nuttier and more complex taste (albeit less healthy alternative), fry the pita chips. Often, how they do in Lebanon.
JConlon
Texture matters. I like this when the bread was freshly toasted and crunchy, not so much when it was soggy. However, my son liked that just fine.
Margaret
It's called fattush (pronounced fa-TOOSH). I agree that it must be served immediately, before the greens wilt and the bread pieces get soggy. Also agree that cilantro has no place in this salad.
Judy
I didn't have cumin so I used the spice mix panch puran, which has some cumin also fennel, fenugreek among other spices. Toasted and ground it. Instead of pita bread I dried out some baguette and sprinkled with olive oil and my spice mix. So this was not true fattoush. I did use sumac, no cilantro. and a cubanelle for pepper. Use what you have is my motto and it was delicious.
cjn
Made this exactly as written, served with baba ganoush & hummus for a light, vegetarian dinner. Very easy, healthy & delicious!
Caitlin
This salad was excellent. A perfect side dish to a Mediterranean mean. I subbed lime juice for lemon to no ill-effect. Will make again!!
Debbie Peck
Perfect summer salad. Used sumac for the first time. Flavors are complex, love the different textures.
Rev.D Magic
I followed the recipe almost exactly. I didn’t have much cilantro so I went heavy on parsley and mint. I used stale bread. It was amazing. This dressing as simple as it is, is wonderful. My peppers were red and from my garden as were the cucumbers, tomatoes and herbs. It’s amazing. Drip from your chin amazing.
kathy
When I lived in central California, we had several restaurants that served fattoush salad, and I think this was tastier. I couldn’t get mint and didn’t bother with cilantro. As I prepared it, I was afraid the cumin would overpower the other flavors, so I substituted za’atar seasoning for most of the cumin seed that I had toasted and ground. We had wonderful tomatoes and this was a delicious way to enjoy them.
boognish
This was a really good salad. I just used a bit of cumin powder instead of toasted seed, didn't have mint, and left out the sumac. I also used Stacy's pita chips rather than pita rounds and just had people add them to their individual servings. Delicious.
pereena
Use balsamic dressing as a shot cut
Jane
This was good. Can work with most any vegetable. The dressing is delicious, and light.
dimmerswitch
For folks who posted being critical that this recipe is not authentic Fattoush (be it Lebanese, Palestinian or Israeli), for the use of this ingredient or absence of that one, note the author didn't represent it as such. It is titled "Lebanese-style". Made as written, this is easy and delicious way to enjoy the bounty of late summer veg. I prefer to oven toast the pita and sometimes use Arabic flatbread from a local Iraqi market instead of pita. Don't skip the sumac.
Seeta
Just what I was thinking!
courtney
Added chickpeas for some protein.
bletart1
This is fattoush!
cjn
Made this exactly as written, served with baba ganoush & hummus for a light, vegetarian dinner. Very easy, healthy & delicious!
Judy
I didn't have cumin so I used the spice mix panch puran, which has some cumin also fennel, fenugreek among other spices. Toasted and ground it. Instead of pita bread I dried out some baguette and sprinkled with olive oil and my spice mix. So this was not true fattoush. I did use sumac, no cilantro. and a cubanelle for pepper. Use what you have is my motto and it was delicious.
Judy
Addition to last note:
I did use pomegranate molasses
Yasmine
I'm really sorry, but this is so far removed from the many authentic versions (Palestinian, Lebanese or Syrian fattoush) so as to not to vaguely resemble it.
Necessary (not optional) ingredients: sumac, pomegranate molasses, sliced radishes
There is no cilantro and certainly no white vinegar in fattoush! Also no cumin :)
There are no croutons, beans or cashews either :)))
Judy
so what is the recipe?? Please share it!
Alison
I cut the amount of oil in half and that still seemed like plenty. Very refreshing on a hot day!
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