Fattoush
Fattoush salad combines crisp romaine, plum tomatoes, and cucumber with bright lemon dressing and fresh mint leaves, topped with toasted pita chips. Serves 4.
TOTAL TIME
38 min
ACTIVE TIME
11 min
QUANTITY
~1.25 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/14
Tools0/11
Ingredients0/14 gathered · 4 servings
2piece
1clove
2piece
2tsp
0.5tsp
60ml
300g
3piece
1piece
6piece
4piece
1piece
20g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2piece | — | — | ||
| 2 | | 1clove | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 3piece | — | — | |
| 9 | | 1piece | — | — | |
| 10 | | 6piece | — | — | |
| 11 | | 4piece | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 20g | — | — | |
| 14 | | 15g | — | — |
Tools11 items
Serveware1 item
Procedure38 steps
1 of 38
Heat the oven to 200 °C.
⏱ 10 min
2 of 38
Lay the pita breads flat on the baking tray.
Pita breads · 2 piece
⏱ 10s
ResultPita breads3 of 38
Slide the tray into the oven.
⏱ 10s
ResultPita breads4 of 38
Bake until the pita breads are crisp and golden all over, about 10 minutes.
⏱ 10 min
ResultToasted pita5 of 38
Pull the tray from the oven using oven gloves and leave the pita to cool on the tray.
⏱ 20 min
ResultToasted pita6 of 38
Leave the toasted pita to cool completely until it is crisp enough to snap.
⏱ 5 min
ResultCooled toasted pita7 of 38
Snap the cooled toasted pita into rough, bite-sized shards with your hands.
⏱ 30s
ResultPita shardsused in step 388 of 38
Crush the garlic clove flat with the side of the knife, then strip away the skin.
Garlic · 1 clove
⏱ 15s
ResultPeeled garlic clove10 of 38
Halve the lemons and squeeze all the juice into the small bowl, discarding any pips.
Lemon · 2 piece
⏱ 40s
ResultLemon juice11 of 38
Add the minced garlic to the lemon juice.
⏱ 5s
ResultLemon juice and minced garlic12 of 38
Tip the sumac into the bowl.
Sumac · 2 tsp⏱ 5s
ResultLemon juice and minced garlic and sumac13 of 38
Add the salt to the bowl.
Salt · 0.5 tsp⏱ 5s
ResultLemon juice and minced garlic mixture14 of 38
Pour the extra-virgin olive oil into the bowl.
Extra-virgin olive oil · 60 ml⏱ 5s
ResultLemon juice and minced garlic mixture15 of 38
Whisk everything together briskly until the dressing is well combined.
⏱ 20s
ResultSumac-lemon dressingused in step 3616 of 38
Cut away and discard the base of the romaine, then separate the leaves.
Romaine lettuce · 300 g⏱ 20s
ResultTrimmed romaine lettuces17 of 38
Roughly chop the trimmed romaine lettuces
⏱ 40s
ResultRoughly chopped romaine18 of 38
Transfer the roughly chopped romaine to the large salad bowl.
⏱ 5s
ResultRoughly chopped romaine19 of 38
Cut each tomato into rough wedges, about 6 per tomato.
Plum tomatoes · 3 piece⏱ 45s
ResultSliced tomatoes20 of 38
Add the tomato wedges to the salad bowl.
⏱ 5s
ResultSliced tomatoes and roughly chopped romaine21 of 38
Halve the cucumber lengthways, then cut each half into thick half-moon slices.
Cucumber · 1 piece⏱ 40s
ResultSliced cucumber22 of 38
Tip the cucumber slices into the salad bowl.
⏱ 5s
ResultSliced cucumber and sliced tomatoes and roughly chopped romaine23 of 38
Trim the root and tops from the radishes, then slice them thinly into rounds.
Radish · 6 piece⏱ 40s
ResultSliced radishes24 of 38
Add the sliced radishes to the salad bowl.
⏱ 5s
ResultSliced tomato mixture25 of 38
Trim the roots and any ragged tops from the spring onions.
Spring onions · 4 piece⏱ 20s
ResultTrimmed spring onions26 of 38
Strip away and discard any loose or papery outer layers from the trimmed spring onions.
⏱ 30s
ResultPeeled spring onions27 of 38
Slice the trimmed spring onions thinly on the diagonal.
⏱ 30s
ResultSliced Spring Onions28 of 38
Scatter the sliced spring onions into the salad bowl.
⏱ 5s
ResultSliced tomato mixture29 of 38
Halve the green pepper, pull out the core and seeds, and discard them.
Green bell pepper · 1 piece⏱ 25s
ResultDeseeded green pepper31 of 38
Add the diced green pepper to the salad bowl.
⏱ 5s
ResultSliced tomato and diced green pepper mixture32 of 38
Pile the parsley leaves on the board and roughly chop them.
Fresh flat-leaf parsley leaves · 20 g⏱ 30s
ResultRoughly chopped parsley33 of 38
Add the chopped parsley to the salad bowl.
⏱ 5s
ResultSliced tomato and diced green pepper mixture34 of 38
Gather the mint leaves and roughly chop them.
Fresh mint leaves · 15 g⏱ 25s
ResultRoughly chopped mint35 of 38
Add the chopped mint to the salad bowl.
⏱ 5s
ResultSliced tomato and diced green pepper mixture36 of 38
Pour the sumac-lemon dressing over everything in the salad bowl.
⏱ 10s
ResultSliced tomato and diced green pepper mixture37 of 38
Toss the salad thoroughly with tongs so every leaf and vegetable is coated in the dressing.
⏱ 30s
ResultDressed fattoush38 of 38
Add the pita shards to the salad bowl and fold them in gently so they catch the dressing without breaking up entirely.
⏱ 10s
ResultDressed fattoush and pita shardsTotal Time38 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 200 °C.⏱ 10 min |
| 2 | 2 piece | | Lay the pita breads flat on the baking tray.⏱ 10sResultPita breads |
| 3 | — | | Slide the tray into the oven.⏱ 10sResultPita breads |
| 4 | — | | Bake until the pita breads are crisp and golden all over, about 10 minutes.⏱ 10 minResultToasted pita |
| 5 | — | | Pull the tray from the oven using oven gloves and leave the pita to cool on the tray.⏱ 20 minResultToasted pita |
| 6 | — | | Leave the toasted pita to cool completely until it is crisp enough to snap.⏱ 5 minResultCooled toasted pita |
| 7 | — | | Snap the cooled toasted pita into rough, bite-sized shards with your hands.⏱ 30sResultPita shardsused in step 38 |
| 8 | 1 clove | | Crush the garlic clove flat with the side of the knife, then strip away the skin.⏱ 15sResultPeeled garlic clove |
| 9 | Peeled garlic clovestep 8 | | Mince the peeled garlic clove⏱ 30sResultMinced garlicused in step 11 |
| 10 | 2 piece | | Halve the lemons and squeeze all the juice into the small bowl, discarding any pips.⏱ 40sResultLemon juice |
| 11 | Minced garlicstep 9 | | Add the minced garlic to the lemon juice.⏱ 5sResultLemon juice and minced garlic |
| 12 | 2 tsp | | Tip the sumac into the bowl.⏱ 5sResultLemon juice and minced garlic and sumac |
| 13 | 0.5 tsp | | Add the salt to the bowl.⏱ 5sResultLemon juice and minced garlic mixture |
| 14 | 60 ml | | Pour the extra-virgin olive oil into the bowl.⏱ 5sResultLemon juice and minced garlic mixture |
| 15 | — | | Whisk everything together briskly until the dressing is well combined.⏱ 20sResultSumac-lemon dressingused in step 36 |
| 16 | 300 g | | Cut away and discard the base of the romaine, then separate the leaves.⏱ 20sResultTrimmed romaine lettuces |
| 17 | Trimmed romaine lettucesstep 16 | | Roughly chop the trimmed romaine lettuces⏱ 40sResultRoughly chopped romaine |
| 18 | Roughly chopped romainestep 17 | | Transfer the roughly chopped romaine to the large salad bowl.⏱ 5sResultRoughly chopped romaine |
| 19 | 3 piece | | Cut each tomato into rough wedges, about 6 per tomato.⏱ 45sResultSliced tomatoes |
| 20 | Sliced tomatoesstep 19 | | Add the tomato wedges to the salad bowl.⏱ 5sResultSliced tomatoes and roughly chopped romaine |
| 21 | 1 piece | | Halve the cucumber lengthways, then cut each half into thick half-moon slices.⏱ 40sResultSliced cucumber |
| 22 | Sliced cucumberstep 21 | | Tip the cucumber slices into the salad bowl.⏱ 5sResultSliced cucumber and sliced tomatoes and roughly chopped romaine |
| 23 | 6 piece | | Trim the root and tops from the radishes, then slice them thinly into rounds.⏱ 40sResultSliced radishes |
| 24 | Sliced radishesstep 23 | | Add the sliced radishes to the salad bowl.⏱ 5sResultSliced tomato mixture |
| 25 | 4 piece | | Trim the roots and any ragged tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 26 | Trimmed spring onionsstep 25 | | Strip away and discard any loose or papery outer layers from the trimmed spring onions.⏱ 30sResultPeeled spring onions |
| 27 | Peeled spring onionsstep 26 | | Slice the trimmed spring onions thinly on the diagonal.⏱ 30sResultSliced Spring Onions |
| 28 | Sliced Spring Onionsstep 27 | | Scatter the sliced spring onions into the salad bowl.⏱ 5sResultSliced tomato mixture |
| 29 | 1 piece | | Halve the green pepper, pull out the core and seeds, and discard them.⏱ 25sResultDeseeded green pepper |
| 30 | Deseeded green pepperstep 29 | | Dice the deseeded green pepper⏱ 40sResultDiced green pepper |
| 31 | Diced green pepperstep 30 | | Add the diced green pepper to the salad bowl.⏱ 5sResultSliced tomato and diced green pepper mixture |
| 32 | 20 g | | Pile the parsley leaves on the board and roughly chop them.⏱ 30sResultRoughly chopped parsley |
| 33 | Roughly chopped parsleystep 32 | | Add the chopped parsley to the salad bowl.⏱ 5sResultSliced tomato and diced green pepper mixture |
| 34 | 15 g | | Gather the mint leaves and roughly chop them.⏱ 25sResultRoughly chopped mint |
| 35 | Roughly chopped mintstep 34 | | Add the chopped mint to the salad bowl.⏱ 5sResultSliced tomato and diced green pepper mixture |
| 36 | Sumac-lemon dressingstep 15 | | Pour the sumac-lemon dressing over everything in the salad bowl.⏱ 10sResultSliced tomato and diced green pepper mixture |
| 37 | — | | Toss the salad thoroughly with tongs so every leaf and vegetable is coated in the dressing.⏱ 30sResultDressed fattoush |
| 38 | Pita shardsstep 7 | | Add the pita shards to the salad bowl and fold them in gently so they catch the dressing without breaking up entirely.⏱ 10sResultDressed fattoush and pita shards |
| Total Time | 38 min | ||
Serving
- Pile the fattoush into a large serving bowl and bring it straight to the table.
Nutritionper serving
Estimated · pre-cooking · 79% ingredients covered
| Nutrient | Per serving |
|---|---|
| 194kcal | |
| 3g | |
| 15g | |
| 2g | |
| 15g | |
| 7g | |
| 5g | |
| 306mg |
Ingredients0/14
Tools0/11
Recipe
Fattoush
Fattoush salad combines crisp romaine, plum tomatoes, and cucumber with bright lemon dressing and fresh mint leaves, topped with toasted pita chips. Serves 4.
What you’ll doYou will toast pita breads until crisp, then prepare a sumac-lemon dressing whilst the bread cools. Whilst cooling, chop all the vegetables and herbs, combine them in a bowl, dress the salad, and fold in the pita shards at the last moment so they soften without turning to pulp.
Serves4
Total38 min
LevelEasy
Ingredients
- Pita breads2 piece
- Garlic1 clove
- Lemon2 piece
- Sumac2 tsp
- Salt0.5 tsp
- Extra-virgin olive oil60 ml
- Romaine lettuce300 g
- Plum tomatoes3 piece
- Cucumber1 piece
- Radish6 piece
- Spring onions4 piece
- Green bell pepper1 piece
- Fresh flat-leaf parsley leaves20 g
- Fresh mint leaves15 g
Tools
Large serving bowlLarge salad bowlTongsSmall bowlOvenChef's knifeCitrus juicerWhiskBaking trayOven gloveChopping board
Method
1
Heat the oven to 200 °C.
200°C10 minOven
2
Lay the pita breads flat on the baking tray.
10sBaking trayPita breads · 2 piece
3
Slide the tray into the oven.
10sBaking tray, Oven, Oven glove
4
Bake until the pita breads are crisp and golden all over, about 10 minutes.
200°C10 minBaking tray
5
Pull the tray from the oven using oven gloves and leave the pita to cool on the tray.
20 minBaking tray, Oven, Oven glove
6
Leave the toasted pita to cool completely until it is crisp enough to snap.
5 minBaking tray
7
Snap the cooled toasted pita into rough, bite-sized shards with your hands.
Result · Pita shards · used in step 38
30sChopping board
8
Crush the garlic clove flat with the side of the knife, then strip away the skin.
15sChopping board, Chefs knifeGarlic · 1 clove
9
Mince the peeled garlic clove
Result · Minced garlic · used in step 11
30sChopping board, Chefs knifePeeled garlic clove · step 8
10
Halve the lemons and squeeze all the juice into the small bowl, discarding any pips.
40sSmall bowl, Citrus juicerLemon · 2 piece
11
Add the minced garlic to the lemon juice.
5sSmall bowlMinced garlic · step 9
12
Tip the sumac into the bowl.
5sSmall bowlSumac · 2 tsp
13
Add the salt to the bowl.
5sSmall bowlSalt · 0.5 tsp
14
Pour the extra-virgin olive oil into the bowl.
5sSmall bowlExtra-virgin olive oil · 60 ml
15
Whisk everything together briskly until the dressing is well combined.
Result · Sumac-lemon dressing · used in step 36
20sSmall bowl, Whisk
16
Cut away and discard the base of the romaine, then separate the leaves.
20sChopping board, Chefs knifeRomaine lettuce · 300 g
17
Roughly chop the trimmed romaine lettuces
40sChopping board, Chefs knifeTrimmed romaine lettuces · step 16
18
Transfer the roughly chopped romaine to the large salad bowl.
5sLarge salad bowlRoughly chopped romaine · step 17
19
Cut each tomato into rough wedges, about 6 per tomato.
45sChopping board, Chefs knifePlum tomatoes · 3 piece
20
Add the tomato wedges to the salad bowl.
5sLarge salad bowlSliced tomatoes · step 19
21
Halve the cucumber lengthways, then cut each half into thick half-moon slices.
40sChopping board, Chefs knifeCucumber · 1 piece
22
Tip the cucumber slices into the salad bowl.
5sLarge salad bowlSliced cucumber · step 21
23
Trim the root and tops from the radishes, then slice them thinly into rounds.
40sChopping board, Chefs knifeRadish · 6 piece
24
Add the sliced radishes to the salad bowl.
5sLarge salad bowlSliced radishes · step 23
25
Trim the roots and any ragged tops from the spring onions.
20sChopping board, Chefs knifeSpring onions · 4 piece
26
Strip away and discard any loose or papery outer layers from the trimmed spring onions.
30sChopping board, Chefs knifeTrimmed spring onions · step 25
27
Slice the trimmed spring onions thinly on the diagonal.
30sChopping board, Chefs knifePeeled spring onions · step 26
28
Scatter the sliced spring onions into the salad bowl.
5sLarge salad bowlSliced Spring Onions · step 27
29
Halve the green pepper, pull out the core and seeds, and discard them.
25sChopping board, Chefs knifeGreen bell pepper · 1 piece
30
Dice the deseeded green pepper
40sChopping board, Chefs knifeDeseeded green pepper · step 29
31
Add the diced green pepper to the salad bowl.
5sLarge salad bowlDiced green pepper · step 30
32
Pile the parsley leaves on the board and roughly chop them.
30sChopping board, Chefs knifeFresh flat-leaf parsley leaves · 20 g
33
Add the chopped parsley to the salad bowl.
5sLarge salad bowlRoughly chopped parsley · step 32
34
Gather the mint leaves and roughly chop them.
25sChopping board, Chefs knifeFresh mint leaves · 15 g
35
Add the chopped mint to the salad bowl.
5sLarge salad bowlRoughly chopped mint · step 34
36
Pour the sumac-lemon dressing over everything in the salad bowl.
10sLarge salad bowlSumac-lemon dressing · step 15
37
Toss the salad thoroughly with tongs so every leaf and vegetable is coated in the dressing.
30sLarge salad bowl, Tongs
38
Add the pita shards to the salad bowl and fold them in gently so they catch the dressing without breaking up entirely.
10sLarge salad bowlPita shards · step 7
39
Pile the fattoush into a large serving bowl and bring it straight to the table.
Result · Dressed fattoush and pita shards
20sLarge serving bowl, TongsDressed fattoush and pita shards · step 38
Printed 7 October 2026