Fattoush, yellow pepper and mint salad Recipe
Fattoush, yellow pepper and mint salad
Flavors of Lebanon
Total time: less than 15 minutes

Cooking time: None

Difficulty: Easy
Chef's Note
Fattoush is a famous salad from the Middle East; there are numerous variations depending on the region. It's a mixture of seasonal vegetables: purslane, lettuce, radish, tomato, cucumber, parsley and mint. Grilled eggplant is optional. it can be flavored with sumac, a red spice that gives it a distinctive and pleasant tang. 

The pita bread is usually toasted until crispy, then crumbed over the salad just before serving. 

This salad can be made a little ahead of time, but the pita should be added at the last moment so that it stays crisp.

In Lebanon, fattoush is categorized with cold mezze. Wine vinegar, sumac and mint are used in the dressing.

In Syria, the emphasis is on the vegetables, with little lettuce used. Wine vinegar is replaced by lots of lemon juice. 

For 4 servings

- 2 heads of Romaine lettuce
- 1 bunch of purslane or mâche
- 200 g (7 oz.) tomatoes, peeled, seeded and diced
- 2 Sweet Pepper or Bell Peppers, seeded and cut into strips or rings
- 1 small cucumber, coarsely chopped or sliced
- Some onion or shallot, finely chopped
- 2 bunches of flat leaf parsley
- 1/2 bunch fresh Mint
- 2 tbsp. cilantro (Syrian version)
- 200 g (7 oz.) pita bread

- 125 ml (1/2 cup) oil
- 2 tbsp. lemon juice or wine vinegar
- 10 g (1 tbsp.) minced garlic (Lebanese version)
- 10 g (1 tbsp.) dried mint
- A pinch of Sumac or salt
- A grinding of fresh pepper
  1. Prepare the vegetables; chop the herbs; 
  2. mash the garlic and salt to a purée in a mortar;
  3. toast the pita bread in the oven until golden; break it up by hand into irregular pieces about 4 cm per side; 
  4. place all the ingredients into a salad bowl and combine well; 
  5. decorate with the pita pieces and serve cold. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****