September 30, 2013

Lebanese Fattoush Salad

Lebanese Fattoush Salad

Lebanese Fattoush Salad

The Fattoush Salad is a classic Middle Eastern salad. And like most classic dishes, there are many variations on a common theme. Some families add purslane leaves or mâche. Other families might add Romaine or some other types of lettuce. Coming from the same culture that gives us Tabbouleh, you will naturally also find parsley, mint and green onions in this salad.

Whereas Tabbouleh contains bulgar wheat to give it greater substance, the unique element in the Fattoush salad is the addition of toasted arabic bread (or pita bread). Lightly toasted and hand-torn, the bread gives this salad a crispness and a texture that is out of the ordinary, yet very appealing. However, the inclusion of bread in this salad means that it must be served and enjoyed right away once the dressing is added. Otherwise, the bread will go soggy.

The Tart Goodness of Sumac

For most of my life when I heard the word sumac, I thought of it in relation to poison sumac, kind of like poison ivy. But there is a variety of sumac (staghorn sumac) that is not poisonous. The berries of that particular sumac bush are ground and used in lots of Middle Eastern dishes. Sumac adds a distinctively tart bite that I really love.

In this particular Fattoush Salad recipe, I list the sumac as optional. If you can get your hands on it, I definitely recommend using it. But this salad is great even without it.

Bon appetit!

Lebanese Fattoush Salad

Author: Jeff Young, The Catholic Foodie
Cuisine: Middle Eastern
Recipe type: Salad


  • 2 loaves of Syrian Bread / Arabic Bread (or a thin version of Pita Bread)
  • 1 bunch of parsley, finely chopped
  • 1 bunch of green onions, finely chopped
  • 1 bunch of fresh mint, finely chopped
  • 1 cucumber, peeled and chopped
  • 4 homegrown tomatoes, cut in small wedges
  • 2 cloves of garlic, well crushed with a dash of kosher salt with a mortar and pestle
  • ½ cup of extra virgin olive oil
  • Juice of 2 lemons
  • Kosher salt and freshly cracked black pepper, to taste
  • Ground Sumac, to taste (optional)
  • Black olives for garnish (optional)


  1. Lightly toast the pita bread, then break – by hand – into small pieces and set aside.
  2. Finely chop the parsley, green onions, mint. Chop the cucumber, and cut the tomatoes into small wedges.
  3. Toss the ingredients and mix well.
  4. Add the extra virgin olive oil, the lemon juice and garlic. Add salt and freshly-cracked black pepper to taste.
  5. Toss pita bread in with the salad and mix well.
  6. Sprinkle with ground sumac (optional)
  7. Garnish is black olives (optional) and serve.

Join me in the Holy Land in February 2014!


Register between now and October 1st and receive $50.00 off, plus get a free copy of Jeff’s collection of Middle Eastern recipes!

Contact Information

Susan Prendergrast
(800) 842-4842

Join us as we PRAY and BREAK BREAD together in Israel

Experience food preparation and cooking demonstrations led by “Catholic Foodie” Jeff Young and the “Chefs For Peace.”


Price of $3,795.00 includes airfare from Atlanta, Philadelphia, or Newark.

3 nights in Nazareth and 5 nights in Jerusalem

Highlights include:

  • Celebrating Mass at Mount Carmel, the Church of the Nativity, the Mount of the Beatitudes, the Basilica of Agony in the Garden of Gethsemane, and the Church of the Holy Sepulchre
  • Renewing Marriage Vows in Cana and Baptismal Vows at the River Jordan
  • Visiting the Churches of the Annunciation, Visitation, and Assumption
  • Sailing on the Sea of Galilee and Swimming in the Dead Sea
  • Touring a Franciscan Winery in Bethlehem and a Brewery in Taybeh
  • Praying the Stations of the Cross on the Via Dolorosa, and visiting the “Wailing Wall,” the “Upper Room,” the Palace of Caiaphas, the Pools of Bethesda, the Mount of Olives , and Dormition Abbey
  • And finally a Farewell Supper at Emmaus

Details and registration form are at /holyland