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Middle EasternVeg

Fattoush

Crunchy salad with toasted pita and sumac dressing.

15 min3 serveseasy

Fattoush is a classic vegetarian Middle Eastern recipe built around a handful of pantry staples. It serves 3 and comes together in roughly 15 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 15 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are pita, tomato and cucumber. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: good tinned tomatoes are better than mediocre fresh ones outside summer.

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Nutrition · per servingestimated

173

kcal

5g

Protein

24g

Carbs

6g

Fat

vegsaladquick

Ingredients

  • pita2
  • tomato3
  • cucumber1
  • lettuce2 cups
  • radish4
  • sumac1 tbsp
  • lemon1
  • olive oil3 tbsp

Method

  1. 1
    Step 1 ~4 min

    Toast pita until crisp; break into shards.

  2. 2
    Step 2 ~4 min

    Chop vegetables into bite-size pieces.

  3. 3
    Step 3 ~4 min

    Whisk lemon, oil, sumac and salt.

  4. 4
    Step 4 ~4 min

    Toss everything just before serving so pita stays crunchy.

Per-step times are approximate and based on the total cook time of 15 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Fattoush take to cook?
From prep to plate, Fattoush takes about 15 minutes and yields 3 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Fattoush vegetarian?
Yes — this version of Fattoush is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Fattoush?
The headline ingredients are pita, tomato, cucumber. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 6. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Fattoush?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Fattoush?
Fattoush pairs naturally with classic middle eastern sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.