There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.
Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.
Everyone makes Fattoush salad differently, but here is my recipe! 🙂 In my recipe I use broccoli because my boys love this little addition, however broccoli is not a typical Lebanese Fattoush ingredient.
- 2 loaves pita bread
- 1 tsp Sumac
- salt to taste (start with 1 tsp)
- 1 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 heart of Romaine lettuce, chopped
- 2 cucumbers, chopped (I like to use the mini cucumbers)
- 4 tomatoes, chopped into medium-sized pieces
- 1 small onion, chopped into thin pieces
- 2 cups chopped parsley leaves, stems removed
- 4 radishes ( cut into circles)
- 1 cup chopped broccoli (optional)
- Toast the pita bread in your toaster or bake it in the oven until it is crispy but not browned, this will take about 5 mins and let it cool.
- Break the pita bread into pieces and set aside.
- In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, onions, broccoli, radishes and parsley.
- Add salt, sumac, apple cider, balsamic vinegar and mix well.
- Add the oil and toss lightly.
- Finally, add the toasted pita bread and toss one more time.
- Enjoy! 🙂