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Author Notes: For more photos and recipe notes, please visit Cardamom and Tea. In the United States, tabbouleh has become everyone's favorite Middle Eastern salad, but if you haven't tried fattoush, you'd better make room on your plate for one more Middle Eastern salad, because you're going to need it! —Kathryn Pauline
Serves 6 as a main, 12 as a side
- 3 small (or 2 large) pita rounds
- 1 medium head of romaine lettuce
- 4 plum tomatoes
- 4 small Persian cucumbers (or 1 large English cucumber)
- 1 big green bell pepper
- 1/4 cup packed fresh mint leaves (or 2 tablespoons dried)
- 1 bunch green onions
- 1 bunch flat leaf parsley, stems removed
- 3 tablespoons sumac
- Juice of 1 to 2 lemons, to taste
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- Optional for main course version: 2 14-ounce cans chickpeas, drained and rinsed
- Lightly toast the pita bread, then leave it in the toaster oven to dry out for a few minutes after the heat kicks off. Once they're very brittle and crunchy, break them into bite-sized pieces and set aside.
- Chop the romaine, tomatoes, cucumbers, and bell pepper into bite-sized pieces (medium to large dice)
- Coarsely chop the mint leaves, green onions, and parsley leaves.
- Add the veggies and herbs to a salad bowl and toss with the sumac. Taste the salad, and then add some of the lemon juice, olive oil, salt, and pepper to taste. Adjust the seasoning, tossing after each addition, until you're happy with it.
- Optional: Add the chickpeas to make this salad a main course.
- Add the pita shards and toss everything together at the very last minute.