Middle Eastern Lebanese Fattoush Bread Salad

Total Time
Prep 15 mins
Cook 0 mins

Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as rocket, garden rocket, rocket salad, rugola, rucola , roquette and rughetta Rocket (Roquette) A strong, peppery leaf with jagged-edged indented leaves and a pleasant bite. Because of its strong flavour, a little goes a long way.

Ingredients Nutrition


  1. Cut open the breads and toast them under the broiler until they are crisp turning them over once. Break them into small pieces in your hands.
  2. Put all the vegetables in a large bowl with the onions, rocket and purslane leaves or lamb’s lettuce, flat leaf parsley, and mint.
  3. For the dressing, mix the olive oil with the lemon juice, garlic, salt, pepper, and sumac.
  4. Just before serving, add the toasted bread and toss well with the dressing. Serves 6-8.
  5. Variation: for the old style version, put the broken pieces of toast in a bowl. Moisten and soften with a little cold water or lemon juice before adding them to the salad.
  6. The New Book of Middle Eastern Food.
Most Helpful

Delish! I also skipped the bread but I really like the combination of veggies and herbs. I adore the dressing itself. I'm going to make some extra to keep in the fridge and use on other salads as well. Thank you.

Katanashrp December 12, 2010

Yummy! I did not make this authentic as I left out the pita bread to be gluten free. I used grape tomatoes, English cucumber which I peeled and cut thick slices in half. I did not add the green bell pepper out of preference and used shallots to taste for the onion. I omitted the rocket & purslane/lamb's lettuce as I only had romaine. I used a very good unrefined olive oil masha Allah, freshly squeezed lemon juice, sea salt and the rest. This was served alongside Lebanese Rice With Sharia (Vermicelli) (Gluten Free) with chicken breast marinated in Shoarma Spice Mix as per the recipe & with freshly squeezed lemon juice. I also served Garlic Mayonnaise (Aioli). It was a pretty authentic Lebanese meal I would make again.

UmmBinat April 18, 2010

This was perfect fattoush! I used romaine lettuce, tomatoes, chopped baby carrots, a peeled cucumber, a half bunch of chopped italian parsley, and for the dressing I used EVOO, lemon juice, salt, garlic and sumac. Instead of frying my pita, I took your advice and broiled them in the oven until crispy... I sprayed them with olive oil before putting them in. They were perfect and crunchy, so much better than the fried version. The other ingredients just weren't on hand, or I didnt know what they were :). I might add chives next time, but other than that I wouldn't change a thing. Thank you!!! DH who is arab was very very impressed :)

Camel_Cracker December 28, 2008