Equipment
Ingredients
Salad Base
- 3 pita bread
- 450 g tomato, coarsely chopped
- 1 cucumber, cut into half-moons
- 6 scallion, sliced
- 15 g parsley, chopped
- 8 g mint, slivered
- 1 romaine lettuce, cut into 1.25cm (1/2 inch) pieces
- 90 g purslane, coarsely chopped
- 12 g sumac, ground
Dressing
- 1 garlic, finely chopped
- 60 ml lemon juice, freshly squeezed
- 60 ml olive oil
- 60 g yogurt
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 223 kcal
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 159 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 568 mg
- Calcium
- 107 mg
- Iron
- 4.0 mg
- Magnesium
- 41 mg
- Phosphorus
- 97 mg
- Zinc
- 0.7 mg
- Vitamin A
- 291 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 111 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.24 mg
- Niacin
- 2.3 mg
- Folate
- 149 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat a toaster oven to 160°C (325°F) and toast the pita bread until it is lightly browned and crisp.
In a small bowl, whisk together the garlic, lemon juice, salt, olive oil, yogurt, and black pepper until the dressing is combined.
Place the tomato, cucumber, scallions, parsley, mint, romaine, purslane, and sumac into a large bowl and mix them together.
Pour the prepared dressing over the vegetables and toss the mixture until every ingredient is evenly coated.
Break the toasted pita bread into pieces, add them to the salad, and toss one final time before serving.
Chef's Notes
- If purslane is unavailable, arugula provides a similar peppery bite.
Storage
Refrigerator: 24 hours — The pita bread will lose its crispness if stored in the dressing.
Troubleshooting
Soggy pita bread
Cause: Pita was added too early or salad was left to sit too long after dressing.
Fix: Cannot be fixed once pita absorbs moisture.
Prevention: Only add toasted pita pieces immediately before the salad is served.
Cultural Context
Fattoush is a vibrant and popular salad originating from the Levant region of the Middle East, encompassing countries like Lebanon, Syria, Jordan, and Palestine. It's a quintessential part of mezze (small dishes) and is often enjoyed during family gatherings and celebrations, showcasing the fresh, seasonal produce readily available in the region.
