Fattoush – Traditional Levantine Salad– Fattoush Recipe & Preparation

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Fattoush – Traditional Levantine Salad –Fattoush Recipe & Preparation

Fattoush is one of the most popular salads of the Eastern Mediterranean. Its origins trace back to the mid-19th century, specifically to Mount Lebanon during the tragic events of 1862, when many Christians fled massacres and sought refuge in the city of Zahle. There, they were hosted by the prominent local families Al-Fattoush and Al-Skaff.

At the time, it was the fasting season before Easter, so the guests avoided meat and animal products, eating only vegetables with bread. It is said that someone from the Skaff family remarked: “Your guests are eating salad with bread—this is a new dish!” To which Patriarch Gregorios Yusuf replied: “Then let’s call it Fattoush, and we’ll eat it during the Great Lent.”

A decade later, in 1872, Muslims also adopted the dish and made it a staple during the holy month of Ramadan. Since then, fattoush has become a permanent guest on Levantine dining tables, especially at iftar meals.

This dish is light yet nutritious: every serving (approx. 1 bowl) contains about 157 calories, 14 g of fat, 2 g of saturated fat, 8 g of carbohydrates, and 2 g of protein.

Ingredients (Serves 4)

Fattoush Recipe & Preparation

 

  • 4 cucumbers

  • 4 tomatoes

  • 1 tbsp sumac

  • 3 cups toasted bread cubes (from trimmed toast bread or traditional pita)

  • Juice of 2 lemons

  • 2 garlic cloves, minced

  • 1 tsp black pepper

  • 1 sweet red pepper, finely chopped

  • 1 head of lettuce, chopped

  • 1 bunch parsley, chopped

  • 1 tsp salt

  • 1 cup fresh mint leaves, chopped

  • ½ cup olive oil

  • Pomegranate molasses, to taste

Preparation

  1. Prepare the vegetables:
    Wash, chop, and dice all the vegetables and herbs, then place them in a large mixing bowl.

  2. Make the dressing:
    Mix lemon juice, olive oil, minced garlic, salt, pepper, and a drizzle of pomegranate molasses. Pour over the chopped vegetables and toss gently.

  3. Add the bread:
    Stir in part of the toasted bread cubes, mixing them into the salad.

  4. Garnish and serve:
    Sprinkle the remaining toasted bread on top as a crunchy garnish. You can also drizzle extra pomegranate molasses over the bread for added flavor.

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