A traditional Levantine salad, Fattoush usually includes stale pita and sumac, a tart spice.  But in the interest of keeping it light, and not having to hunt down an ingredient like sumac, I kept it simple.  If you want a more authentic experience, add sumac and dried or fried pita chips; but as is, you have a fresh, bright salad, filled with great flavor and texture.




1 large cucumber (thin skinned), halved and sliced 1/8 inch thick

1 1/2 cups cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon chili flake

1/2 cup parsley, roughly chopped

1/4 cup mint, roughly chopped

1 garlic clove, minced

2 tablespoons lemon juice

2 tablespoons olive oil


Combine all of the ingredients and season with salt and pepper.  Let it sit for at least 15 minutes before serving.

6 thoughts on “FATTOUSH SALAD

  1. Alannah

    Congrats on the new URL! I hate to be critical of recipe labeling, but fattoush is essentially a middle-eastern panzanella. For both, the name doesn’t really stick in the absence of a bread ingredient.

  2. Claire

    Hi Alannah, Thanks for the input! In the headnotes, I mention what the typical ingredients are and how I removed them in my version, but for a more authentic spin, bread/pita and sumac are a must! xoxo

  3. Terri

    Love the new site, Congrats!! This look yummy & I am eye balling the Chocolate Cake with that drizzled goodness. 🙂


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