Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fattoush (Middle Eastern Bread Salad)


Servings: 6-8

In the Mideast, stale rounds of pita bread are toasted until crisp, then made into this vibrant bread salad. Fresh mint, parsley, and cilantro and a tangy lemon dressing give it a distinctly Middle Eastern flavor.


  • 2 large stale pita breads, torn into 1-inch pieces
  • 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
  • Salt
  • 1 lb. ripe tomatoes (about 3), seeded and cut into 1/2-inch cubes
  • 6 scallions, cut into 1/4-inch slices
  • 1 green bell pepper, cut into 1/2-inch cubes
  • 1/4 cup coarsely chopped fresh parsley
  • 1/3 cup coarsely chopped fresh mint
  • 3 Tbs. coarsely chopped fresh cilantro
  • 2 large cloves garlic, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 tsp. crushed sumac (optional)

Nutritional Information

  • Nutritional Sample Size 1/8 of recipe
  • Calories (kcal) : 150
  • Fat Calories (kcal): 87
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 230
  • Carbohydrates (g): 15
  • Fiber (g): 2
  • Protein (g): 3


  • Heat oven to 375 F. Spread the torn pita on a baking sheet in a single layer and bake until dry, 10 to 15 min. Cool.
  • Spread the cucumber pieces on a paper towel and sprinkle with salt. Let stand to extract the bitter juices, about 20 min. Put the cucumbers in a strainer and rinse with cold water. Pat dry. In a large mixing bowl, combine the cucumbers, tomatoes, scallions, green pepper, parsley, mint, and cilantro.
  • Whisk together with garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Toss this dressing with vegetables; toss in the bread. Spread the salad on a serving platter and sprinkle with sumac, if using.


If your bread isn’t sufficiently stale, add it at the last minute and serve the salad immediately.


Rate or Review

Reviews (1 review)

  • chefwannabe | 09/16/2020

    I just reread the recipe and realized I've been making it incorrectly the last three times that I've made it! I always use a base of Romaine lettuce torn into pieces. Oops! Anyway, the pita bread chips and crushed dried sumac really elevate this salad. I use a cheap coffee grinder to grind the sumac. Don't try to add the sumàc whole...it'll break your teeth!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial