← Back to Search Results
Middle Eastern
Fattoush Recipe-3669

Photo by: James Merrell
Comments: 0


Lebanese Tomato and Pepper Salad with Mint and Pomegranate

I love this Lebanese salad made with roughly cut tomatoes, green peppers, onions, scallions, fresh mint, parsley, lemon juice, garlic, and olive oil. The flavors are unusual and the texture varied. Every Middle Eastern restaurant now makes its own version. Lebanese-born Ramzi Osseiran showed me some of the vegetables he uses, and I incorporated them into my own recipe. Like panzanella, fattoush was created as a way to use up day-old bread, soaking it in the dressing and serving it with vegetables. I sprinkle sumac on top, a tangy spice from a red berry. Start with a teaspoon and work your way up, flavoring to taste. When fresh pomegranates are available, sprinkle the seeds on top.

Yield: 6-8 servings


  • 1 whole pita bread
  • 1 large tomato, diced, seeds removed
  • ¼ red onion, diced
  • 1 yellow pepper, halved and cut into long strips
  • 1 red pepper, halved and cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 1 bunch radishes (about 5), sliced
  • 2 scallions, chopped, both white and green parts
  • 1 head of romaine lettuce, purslane, or other wild greens, torn into bite-size pieces
  • 1 handful (about ¼ cup) coarsely chopped fresh mint
  • 1 teaspoon dried mint


  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/3 cup extra virgin olive oil
  • Juice of ½ lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground pepper, or to taste
  • 1-3 teaspoons ground sumac (available in Middle Eastern markets)


1. Preheat the oven to 350 degrees. Separate the pita into 2 rounds and bake on a cookie sheet for about 5 minutes or until very crisp but not browned. Set aside.

2. Put the tomato, red onion, peppers, cucumber, radishes, and scallions into a large salad bowl. Add the romaine or purslane and the fresh mint and sprinkle over the dried mint. Toss with your hands.

3. To make the dressing, whisk together the garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give the dressing another quick whisk and then pour it over the vegetables and work it in with your hands.

4. Break the pita halves into roughly 1-inch pieces and, at the last moment before taking the bowl to the table, sprinkle with some of the sumac and toss the pita gently into the salad. Taste, add more sumac or other seasonings if you want, and serve right away; otherwise the pita chips will get soggy.

© 2005 Joan Nathan

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

142kcal (7%)
57mg (6%)
88mg (146%)
386mcg RAE (13%)
0mg (0%)
343mg (14%)
1g (7%)
10g (15%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cook-with-jamie Cook with Jamie
by Jamie Oliver
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
amor-y-tacos Amor Y Tacos
by Deborah Schneider
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
baked-explorations Baked Explorations
by Matt Lewis
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?