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Fattoush Salad

Fattoush Salad

Difficulty: Average
Season: Autumn
Preparation: 15 mins
Cooking: 12 mins

How to


  1. Heat oven to 175C.  Cut the pita rounds in half and brush the top side generously with olive oil. Sprinkle with sumac and salt. Place on a lined tray and toast in the oven for 10 to 12 minutes until golden and crisp.  Remove from oven to cool slightly, then break into bite-sized pieces.
  2. Arrange lettuce, tomatoes, cucumber, radish, spring onions and herbs in a salad bowl.
  3. Combine all dressing ingredients in a jar and shake well to combine.
  4. Arrange pita pieces over the top of the salad to serve.

Handy Tips

Sumac is a spice made from the ground berries of the Sumac bush. It is available from gourmet grocers and Middle Eastern stores, or online.

To turn your salad into a more substantial meal, add a small jar of crumbled Persian feta or 500g grilled chicken tenderloins.



  • 2 rounds of pita bread
  • Extra virgin olive oil
  • 1 tsp ground sumac
  • Salt and pepper
  • 1 buttercrunch lettuce, torn
  • 1 English cucumber, sliced
  • 5 Roma tomatoes, diced
  • 5 spring onions, thinly sliced
  • 5 radishes, thinly sliced
  • 1 cup Italian parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped


  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp ground sumac