How to make Fattoush Salad

by Janine

Fattoush salad is a typical salad on a Middle Eastern table. It’s kind of a peasant salad because the ingredients are readily available. What differentiates this salad from a standard Middle Eastern garden salad is the lovely addition of toasted bread chips and wild Purslane leaves. (As an added bonus, Purslane is antibacterial, depurative, diuretic, reduces body sweats, and are a very rich source of omega-3 fatty acids.)

We grew up with a salad always on the table, and it rotated between a simple garden salad, tabbouleh or fattoush. Fattoush was kind of special though. I think it had to do with the bread chips. Traditionally pita bread is used, and you bake it or fry it until super crunchy, for a crouton like effect in the salad. Wanting to keep it gluten free, we now opt for corn tortillas, when baked they mimic the pita chip, and still are nice and light but crunchy.

Quality Ingredients maketh the salad!

Make sure you use a good quality oil for your dressing. We prefer a lighter olive oil as it keeps the dressing light, but as long as it’s good quality then any good nut or olive oil will do. And speaking of fresh ingredients, you also want to make sure that your spices are fresh, as when they aren’t it will make the dressing taste musty and dirty. Fresh spices should have a brightness about them, without any oil residue, and can make or break a dish for taste.

This is a fabulous salad to go with meats such as kofta or baked lamb!

We always like to hear from you if you’ve tried the recipe. Did you find it easy to follow? Did you like the taste? Do you have recommendations for us for future recipes? Keep in touch as we always read what you have to say.

All the best,




  • Corn Tortillas
  • Sumac
  • Baharat Mixed Spice
  • Lemon Squeezer

    How To Make Fattoush Salad

    Rating: 5.0/5
    ( 1 voted )


    • 1 pack Gluten Free Corn Tortillas
    • 2 Tbs Olive oil
    • 1 Iceberg lettuce, (romaine lettuce)
    • 3 large Lebanese cucumbers
    • 4 Roma Tomatoes , (or 1 punnet baby roma tomatoes)
    • 3 Spring Onions
    • 5 large Radishes
    • 1 cup Purslane leaves, (picked wild - optional)
    • 1 bunch Parsley, (flat leaf)


    • 100ml Olive Oil
    • 2 Lemons, juiced
    • 1 tsp Sumac
    • 1/2 tsp Baharat mixed spice
    • Salt and pepper, to taste


    1. Cut the tortillas into 1-inch pieces, lightly toss in olive oil and bake until very crispy (You can alternatively deep fry them until a deep golden colour but be sure to drain them well.)
    2. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, sliced radish, parsley, purslane and bread chips. Toss very well and put into a nice salad bowl.
    3. You can alternatively layer the salad directly into the salad bowl. Add half the lettuce first, then sprinkle half the cucumber evenly, then half the tomato, then half of the spring onions, half of the parsley and finally half of the bread chips.
    4. To make the lemon dressing, whisk together tall the ingredients in a jug until well combined.
    5. Dress the salad and toss lightly, and serve immediately.
    6. If you’d like to make it ahead, omit the toasted tortilla chips and store the salad in an airtight container. Just before serving add the tortilla chips and dress the salad.
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