Fattoush Salad Recipe | Vegetarian Times Skip to main content

Fattoush Salad

This dish is sometimes referred to as 'bread salad' or 'wet bread,' and the recipe comes from Sephardic Israeli Cuisine by Sheilah Kaufman.



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2 large pita breads
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¼ cup fresh lemon juice
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⅓ cup extra virgin olive oil
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1 ½ tsp. ground sumac
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½ head romaine lettuce, torn into bite-sized pieces
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½ cup coarsely chopped parsley
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4 scallions, sliced, white parts only
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½ cup chopped or torn fresh mint
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2 cucumbers, peeled and chopped
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2 tomatoes, chopped
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1 green pepper, diced, optional


  1. Preheat oven to 375°F.
  2. Place bread on cookie sheet, and bake about 15 minutes, or until golden and crisp. Remove bread from oven, and set aside to cool. When cool enough to handle, break into 1/2-inch pieces.
  3. Mix together salt, pepper, lemon juice, olive oil and 1 teaspoon sumac. Toss lettuce, parsley, scallions, mint, cucumbers, tomatoes and green pepper, if using, in separate bowl. Sprinkle remaining 1/2 teaspoon sumac over salad, add toasted pita pieces and dress salad, tossing to coat well. Serve immediately.

Wine Suggestions

With all the fresh from-the-garden flavors in this salad, what better wine than a classic Sauvignon Blanc such as a Beringer or Kendall Jackson? A sassier option is an Oregon King Pinot Gris.

Nutrition Information: 

6 g
Total Fat: 
20 g
Saturated Fat: 
3 g
28 g
180 mg
5 g
4 g

Comments on this Recipe

im making this for a school project of middle eastern foods.I picked it because it because it looks deliciouse!!!i hope that its deliciouse for the rest of my class to !!!!!!!!! ;)

Very Tasty Indeed, I enjoyed it

Looking forward to trying this recipe. I had some in a restaurant which was very good also.

I can't wait to try this.