Fattoush Salad (Syria, Lebanon)


Prep Time: 15 minutes
Total Time: 15 minutes


  • 2 cups romaine lettuce, torn
  • 2 tomatoes
  • 2 small cucumbers, peeled
  • 1 green pepper
  • 3 green onions, minced
  • 15 mint leaves chopped, or 1 tbsp dried mint
  • 1/4 cup chopped parsley
  • 2 tbsp chopped purslane or chickweed (optional)
  • 1 to 2 cups pita bread, torn into pieces
  • Classic Lemon Vinaigrette

Classic Lemon Vinaigrette:


Cut the vegetables into bite sizes.

If no dry bread is on hand split loaves of Arab bread by separating the top and bottom of the “pocket”, and crisp in a microwave or regular oven. (You may place the pieces of bread in a plastic bag, sprinkle with drops of olive oil, and shake well before baking.)

Prepare the dressing and toss all ingredients in a salad bowl.


Add 1-2 tablespoons hamod or rummaan pomegranate syrup to the dressing.

Classic Lemon Vinaigrette:

Combine all ingredients in a jar with a tight-fitting lid, cover, and shake to blend.