Lebanese Fatoush Salad

Total Time
Prep 10 mins
Cook 0 mins

Every year my garden is over grown with mint. I'm always looking for new ways to use my fresh garden herbs. This recipe uses fresh mint, parsley and cilantro and is one of our favorite side dishes during the summer. Traditionally, the pita bread is toasted until crisp, crushed by hand, and then sprinkled over the salad before serving. Cooking Light 1998

Ingredients Nutrition


  1. Place the bell peppers, cucumbers, tomatoes, scallions, mint, parsley and cilantro in a large bowl.
  2. In a seperate bowl combine the garlic with the olive oil and lemon juice.
  3. Season to taste with salt and freshly ground black pepper.
  4. Pour the dressing over the salad and toss lightly to mix.
  5. Toast the pita breads in a toaster until crisp and serve along side (or crumbled on top) of salad.
Most Helpful

Wonderful Fatoush. Followed the recipe with the exception of adding fresh peas and finely diced preserved lemon - I am a big fan of preserved lemon. Served with shredded chicken that I had prepared by rubbing b/s chicken breasts with ras-al-hanout and sauteing.When they had rested a bit I finger shred the meat and served with harissa dip and toasted pita. Some dipped their chicken in the harissa and forked their salads, some made wonderful sandwiches. Dynamite Fatoush!

CampChatsworthCook May 14, 2010

This salad was really good. I used the store bought pita chips on it.

sammymahmood January 10, 2009

This was pretty good. I love cilantro but just didn't like it in this salad, so next time I will omit it or use half the amount. It's a beautiful salad, very colorful! I thought it needed more lemon juice, so I did add more, and even a splash of vinegar. It's not exactly what I was looking for, but a great start. Thanks for a recipe I can work with, Carla! :) Oh, I did try a bowl of it with Feta added and it's quite good! (I didn't have the pita bread.)

MissJennifer July 06, 2006