Fattoush {recipe} – Middle Eastern Pita Bread Salad from Herbivoracious

Fattoush Salad
Pretty much, we have no reasonable explanation for wanting to make this salad out of Michael Natkin’s new cookbook, Herbivoracious…

Because the reality is, like “Herbivoracious,” we just like saying the word “fattoush” out loud.

“Oh! A recipe for fattoush!”

“We’re going to make fattoush!”

“Help yourself to some more fattoush!”

We love that this “recipe” is actually a way to not waste slightly stale pita bread. We’ve seen this kind of think before with Italian panzanella salads. The slightly stale bread “refreshes” when it soaks up juices from super ripe tomatoes combined with olive and lemon juice. You can bet that many variations on this will be happening in the TasteSpotting Kitchen all spring and summer.
Fattoush Salad

Fattoush: Middle Eastern Pita Bread Salad

from Herbivoracious, the cookbook from Michael Natkin, being GIVEN AWAY here, and available for purchase here

According to Michael, if you can find purslane, use it in this salad along with the other ingredients. He also suggests adding other fresh herbs, olives, chickpeas, yogurt, and or feta cheese (which we did add). One note from us: we switched out the cilantro for parsley. We don’t have to tell you why.

We didn’t have sumac, but the salad is still delicious without it.

serves 4


1 pita bread, toasted until well browned, cut or broken into ½-inch squares (we used whole wheat pita and tore the pieces)
2 medium tomatoes, diced (we used 2 cups small, cherry-sized heirlooms and cut them into halves)
half a cucumber, diced
2 tablespoon minced red onion
1 generous handful fresh cilantro leaves (we substituted with parsley)
1 generous handful fresh mint leaves (we used half a handful, and julienned the leaves)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
ground sumac, for garnish


Within a few minutes of serving, so the pita doesn’t become soggy, combine the pita, tomatoes, cucumber, onion, cilantro (parsley), mint, olive oil, lemon juice, salt, and several grinds of black pepper. Taste and adjust the seasoning; you may need more olive oil, lemon juice, salt, or pepper.

(editor’s note: We also added crumbled feta cheese. If you do this, add it before you re-season the salad as feta can add quite a bit of salt to the dish.)

Garnish with a big pinch of sumac and serve.

by Sarah J. Gim on May 3, 2012 · 2 comments

{ 2 comments… read them below or add one }

Katherine Martinelli May 4, 2012 at 2:04 am

Fattoush is one of my favorite salads (the sumac really does add something lovely to it – do try to find some if you can!) and Herbivoraceous is one of my favorite blogs. Can’t wait to make this soon!


Tracy {Pale Yellow} May 4, 2012 at 5:30 pm

Beautiful photo! I love saying fattoush as well!


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