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in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Fattoush Recipe

Italy's panzanella, that inspired marriage of vegetables, chopped basil, olive oil and chunks of day-old Italian bread, has a cousin in the Mideast: Fattoush. This pita bread salad is right up there with tabbouleh in popularity as far as everyday family-type salads go; it'll turn up at lunch, alongside a pita-bread sandwich, or as a first course later in the day. You might say fattoush is the Lebanese equivalent of America's iceberg-lettuce-and-tomato.

This salad goes through several transformations on its journey from full bowl to gone. At first the pita chips are very crunchy, almost jarringly so; but after 10 minutes they begin to soften and absorb the other flavors in the salad: the tomato juice, olive oil, lemon juice, and assorted vegetable juices.

The salad is at its peak up to about 40 minutes after preparation; at that point the bread begins to become soggy. However, the only way you'll discover this is if there's any left after 40 minutes; and if our tests here at King Arthur are any indication, the bowl will be empty long before that!

View step-by-step
directions on our blog

At a glance

about 10 cups, 5 significant servings or 8 side servings.


Choose your measure:

  • 3 small-to-medium pita breads
  • 3 tomatoes, 1 1/4 to 1 1/2 pounds total, cut in wedges
  • 1/4 head romaine lettuce, chopped
  • 1 medium cucumber, peeled, seeded and cubed
  • 6 scallions including about half of the green part, chopped
  • 1/2 cup fresh parsley, snipped
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 1 1/2 to 2 tablespoons dried mint, or 4 to 6 tablespoons fresh mint, snipped
  • salt and pepper to taste


  1. Cut the pita bread into 1 1/2" wedges.
  2. Place the pita on a baking sheet, and bake in a preheated 375°F oven for 12 minutes or so, turning once, until it's dry and crisp. Set it aside to cool.
  3. About 10 minutes before you're ready to serve the salad, toss together the vegetables, herbs, olive oil, lemon juice, and seasonings.
  4. Add the bread to the dressed vegetables. Toss to combine (your well-washed bare hands are the best tools here), and serve within 15 minutes or so.