The Chef

Restaurants

Meals

Drinks

Restaurants›One Lebanese›Fattoush Recipe

Fattoush Recipe

Name: One Lebaneses Fattoush Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 cups romaine lettuce (or mixed lettuce); 2 cups ripe tomatoes; 1 cups flat-leaf parsley, packed; 0.25 cups fresh mint (optional); 0.25 cups red onion; 1 cup cucumber; 0.5 cups radishes; 2 pieces fried pita pieces (or toasted pita chips); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cups extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tbs red wine vinegar; 2 tsp ground sumac; 1 tsp garlic (minced); 0.5 tsp Dijon mustard (optional, for emulsification); 0.25 tsp granulated sugar or honey (optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 pieces pita bread (6 inch rounds); 1 cups neutral oil for frying (vegetable or canola); 0.25 tsp coarse salt

Inspired by One Lebanese

Time25m

Serves4

Lettuce, tomatoes, parsley, red onions, fried pita, radishes, cucumbers, sumac vinaigrette.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

6 cups romaine lettuce (or mixed lettuce)

2 cups ripe tomatoes

1 cups flat-leaf parsley, packed

1/4 cups fresh mint (optional)

1/4 cups red onion

1 cup Cucumber

1/2 cups radishes

2 pieces fried pita pieces (or toasted pita chips)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Sumac Vinaigrette

1/4 cups extra-virgin olive oil

3 tbs fresh lemon juice

1 tbs red wine vinegar

2 tsp ground sumac

1 tsp Garlic (minced)

1/2 tsp Dijon mustard (optional, for emulsification)

1/4 tsp granulated sugar or honey (optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Fried Pita (if making from scratch)

2 pieces pita bread (6 inch rounds)

1 cups neutral oil for frying (vegetable or canola)

1/4 tsp coarse salt

Method

Fried Pita (if making from scratch)

Prepare pita

If using store-bought toasted pita chips, skip to next section. For fresh pita: cut each pita round into 6–8 wedges and gently open pockets so wedges separate slightly.

Heat oil in a heavy skillet or small pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds.

Fry pita wedges in batches, 20–40 seconds per side, until golden and crisp. Use a slotted spoon to transfer to a paper towel–lined tray and immediately season with coarse salt. Let cool; they will continue to crisp.

Prepare Salad Ingredients

Wash and thoroughly dry the romaine lettuce (or mixed lettuce). Tear or chop into bite-size pieces to measure 6 cups loosely packed.

Core and dice tomatoes into roughly 1/2-inch pieces (about 2 cups). If using very juicy tomatoes, remove some seeds to avoid extra liquid.

Finely chop the parsley and mint (if using). Pack chopped parsley to equal about 1 cup. Trim and thinly slice the red onion into half-moons; separate slices so they don't clump.

Peel (optional) and dice the cucumber into 1/4- to 1/2-inch pieces (about 1 cup). Thinly slice radishes into rounds (about 1/2 cup).

If using store-bought pita chips, have them ready. If you prepared fried pita above, break wedges into bite-size shards just before tossing so they stay crisp.

Sumac Vinaigrette

In a small bowl or jar combine lemon juice, red wine vinegar, minced garlic, Dijon mustard (if using), sugar or honey (if using), ground sumac, salt, and pepper.

Whisk or shake while slowly adding the olive oil to emulsify into a smooth dressing. Taste and adjust: add more sumac for tangy berry-like flavor, more lemon for brightness, or a pinch more salt if needed.

Assemble Salad

In a large mixing bowl combine the torn lettuce, chopped tomatoes, chopped parsley (and mint), sliced red onion, cucumber, and radishes.

Pour about three-quarters of the vinaigrette over the salad (reserve some for guests) and toss gently but thoroughly so vegetables are coated. Season with the listed kosher salt and freshly ground black pepper; taste and add more dressing or seasoning if needed.

Just before serving, add the fried pita shards and toss once to distribute — this keeps the pita crisp. Alternatively, serve pita on the side so diners can add themselves.

Transfer to a serving bowl or plates and sprinkle a final pinch of sumac over the top if you like for color and extra tang.