Fattoush (Bread Salad)


Fattoush (Bread Salad)

Often a part of mezze spreads in Middle Eastern and Arabic countries, fattoush is a simple bread salad made with fresh vegetables and toasted pita bread. It was created as a way to use up stale Arabic bread and seasonal vegetables. Fattoush is a great example of the arabic or middle eastern cuisine, a lot of fresh vegetables, colors and flavors and definitely no shortage on bright flavors and spices.

Unlike the infamous tabouleh salad, which is a finely chopped herb based salad, fattoush salad is rustic with coarsely chopped greens. The ingredients that make up a fattoush salad will depend on region, season, household and just plain preference. However, the fundamental ingredients are lettuce, radish, tomato, cucumber, onion, sumac, mint, and toasted Arabic bread. You can use whatever vegetables and greens you have available but it is the dressing and the addition of bread is what transforms your every day salad into an extra ordinary fattoush.

Fattoush (Bread Salad)

The secret – the sharp flavour of the sumac in the dressing that really takes the whole experience to an entirely new explosive level. Sumac is a tangy, deep red or burgundy spice derived from the dried berries of the non-poisonous sumac bush. It is used along with lemon or in place of lemon to add a tart, lemony taste to salads, meats, fried eggs, dips as well as added to other spices like in Zaa’tar. Some recipes calls for a drizzle of pomegranate molasses to the dressing, which I can’t resist, to give it more depth and an extra layer of flavor. You can find sumac and pomegranate molasses in Middle-Eastern specialty stores. 2 well stocked grocers in Klang Valley are Suria Wholesale at Jalan TAR and  Al Tayseer at Ampang. Or make your own pomegranate molasses with this recipe.

I am submitting this post to Asian Food Fest: West Asia hosted by Shannon from Just As Delish.

5.0 from 2 reviews
Fattoush (Bread Salad)
Prep time
Total time
Middle Eastern bread salad with explosive flavours
Recipe type: Salad, Appetizer
Cuisine: Middle Eastern
Serves: 4
  • 1 head of Romain Lettuce - roughly chopped
  • 6-7 Mint Leaves - chopped
  • 3 medium Tomatoes - quartered and then halved again
  • 1 medium Cucumber - chopped
  • 1-2 spring onions - chopped
  • a handful parsley - chopped
  • 1 Pita Bread / Arabic bread
  • 1 tablespoon Sumac
  • 1 tablespoon Pomegranate Molasses
  • 3 tablespoon Olive Oil
  • juice of half of Lemon
  • Salt & Pepper to taste
  1. Sprinkle some olive oil and sumac on the bread and toast in oven (400F) or toaster oven for 3-4 mins until light brown.
  2. Place all the chopped salad items in a large bowl.
  3. Mix the dressing ingredients in a smaller bowl and add to the salad bowl. Toss well with the salad.
  4. Break up the toasted bread with your hands, into bite sized pieces over the bowl and serve immediately.


  1. One of my favourite salads of all time, and so great with leftover, otherwise unusable, bread. I just wish the weather was warmer to make it with the summer vegetables it requires! Such a sunny salad x
    kellie@foodtoglow recently posted..Lemony Kale, Quinoa and Chickpea Salad with Homemade Vegan ‘Parmesan Cheese’My Profile

  2. I think so as well that the dressing is making this salad a must have. I always thought as a child that fattoush was a bad word in north Africa. lol I blame my cousins boy friend who would say it in such a way that it sounded threatening. Shannon you just inspired me to try your salad some time. 🙂

    • LOL i think any foreign word or language said in a threatening way would sound like a bad word. Hopefully you can find sumac and pomegranate molasses. they are wonderful ingredients to flavour many dishes too

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