My husband and I visited Israel a few years ago and stopped at an unforgettable Arabic restaurant in Jerusalem. Of all the wonderful dishes I tried there, the fattoush salad stands out — it was truly exceptional. That experience changed how I cook; one spice in particular, sumac, is now a staple in my pantry and shows up on meats, salads and even rice.
At the restaurant I met a friend of the owner and learned about the flavors and seasonings central to Arabic cuisine. Back home in the United States I set out to recreate that bright, tangy salad: fresh mint and parsley, crisp cucumbers, juicy tomatoes, thinly sliced red onion and crunchy pita tossed with a lemony, garlicky dressing and finished with crumbled feta. The result is a colorful, refreshing salad that comes together in minutes.
What is fattoush?
Fattoush is a traditional Lebanese salad that combines mixed greens and vegetables with pieces of toasted or fried pita bread. Common ingredients include lettuce, tomato, cucumber, onion, mint, parsley, olive oil, lemon and sumac. Historically it was a practical way to use stale pita, but today fattoush is enjoyed fresh and vibrant in homes and restaurants across the Middle East.
Compared to tabbouleh, which is finely chopped and often includes bulgur, fattoush is more of a tossed salad with larger, rougher cuts and a focus on bright, zesty seasoning. The hallmark of many fattoush recipes is the sumac, a tart red spice that lends a lemony tang without adding acidity, creating a uniquely fragrant finish.
What is sumac?
Sumac is a dried, powdered spice made from the fruit of the sumac shrub. It has a deep red to purple color and brings a tart, citrus-like note to dishes. Sumac is widely used in Middle Eastern and South Asian cooking; in fattoush it pairs perfectly with lemon juice and olive oil, amplifying the salad’s bright, savory profile.
This fattoush is incredibly easy to prepare — most of the work is chopping. From start to finish you can have a fresh, satisfying salad ready in about 15 minutes. It’s a great side for grilled meats, a light main with added protein, or a colorful addition to any table.
Arabic Fattoush Salad Recipe
Prep Time: 15 mins | Total Time: 15 mins | Servings: 4
Ingredients
- 1 whole wheat pita bread
- 1 large English cucumber, diced
- 2 cups grape tomatoes, halved
- ½ of a medium red onion, finely diced
- ¾ cup fresh parsley, finely chopped
- ¾ cup fresh mint leaves, finely chopped
- 1 clove garlic, minced
- 2 oz fat free feta cheese, crumbled
- 1 tbsp olive oil
- 1 tsp ground sumac
- Juice from ½ a lemon
- Salt and pepper to taste
Instructions
- Lightly mist the pita bread with cooking spray or brush with a little olive oil and season with a pinch of salt. Toast or bake the pita until crisp and golden, then chop into bite-size pieces.
- In a large bowl combine the diced cucumber, halved tomatoes, finely diced red onion, chopped parsley and chopped mint.
- Add the minced garlic, olive oil, lemon juice and ground sumac. Toss gently to combine, making sure the dressing coats the vegetables evenly.
- Season with salt and pepper to taste. Top the salad with the toasted pita pieces and crumbled feta just before serving so the pita stays crunchy.
Tips and Variations
To keep the pita crunchy, add it right before serving. If you prefer softer pita, toss warm pita with a little dressing and allow it to sit for a few minutes. Swap regular pita for pita chips or grill the pita briefly for a smoky note.
For more substance, add cooked chickpeas or grilled chicken. If you don’t have sumac, a small splash more lemon juice will boost acidity, but sumac’s unique flavor is worth seeking out to retain the authentic profile.
Adjust herbs to taste: some versions use more mint, others more parsley. Use ripe, firm tomatoes for the best texture and flavor.
Notes
The entire recipe makes four servings. A serving is roughly 1 cup. Prep time can vary slightly depending on how quickly you chop the vegetables.
Nutrition (per serving)
- Calories: 138 kcal
- Carbohydrates: 22.4 g
- Protein: 5.5 g
- Fat: 4.4 g
- Fiber: 4.7 g
- Sodium: 273 mg