Go Back

Fattoush ~ Vegetable and Pita Salad

A plate of fattoush topped with crispy pita chips and a fork on the side.
My style of Syrian cuisine is so authentic to my family yet so accessible to anyone.
Mayada Anjari

Prep 25 mins
Total 25 mins
Middle Eastern
6 servings
132 kcal


  • Mild vegetable oil for frying
  • 1 large Syrian flatbread or 2 to 3 standard pitas torn into 1 1/2-inch (4-cm) pieces (about 3 cups)
  • 1 pound cucumbers skin on, cut into small cubes (about 4 cups)
  • 1 pound tomatoes cut into small cubes (about 2 cups)
  • 1/2 head green lettuce such as romaine, finely chopped (about 2 cups)
  • 1/2 small green bell pepper finely chopped (about 1/2 cup)
  • 2 tablespoons finely chopped white onion
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed dried mint leaves or 1 1/2 teaspoons chopped fresh mint leaves
  • Pinch cayenne pepper
  • 1/4 cup water (optional)
  • 3/4 cup chopped parsley (both leaves and tender stems)


  • Line a large plate with paper towels. In a large pot set over medium-high heat, add 2 inches (5 cm) vegetable oil. When the oil is hot, add the pita and fry until golden brown, flipping the pieces occasionally, 2 to 3 minutes. Keep a careful watch on the pita as they can go from done to burnt in an instant. Using a slotted spoon or tongs, move the pita to the paper towel lined plate to drain.
  • In a large bowl, combine the cucumbers, tomatoes, lettuce, green pepper, and onion. Add the lemon juice, olive oil, salt, mint, and cayenne. If your tomatoes and cucumbers aren’t overly juicy, then go ahead and pour in a little water. Toss to combine. Add the parsley and toss again.
  • Divide the salad among serving bowls or plates and top with the fried pita. Individual guests can toss the ingredients together in the bowl before eating.