Fresh, Crunchy, and Zesty: Dive into this Classic Fattoush Salad Recipe

Fattoush is a vibrant Middle Eastern salad bursting with fresh flavours. It combines crisp lettuce, juicy tomatoes, cucumbers, radishes, and fragrant herbs like parsley and mint. Tossed with crunchy pieces of toasted or fried pita bread and a zesty sumac dressing, it’s a refreshing and hearty dish perfect for a light lunch or as a side. The tangy lemon and earthy sumac give it a unique, citrusy zing, making every bite a delightful mix of textures and tastes.

Chef Matt Golinski, a passionate lover of local produce, says it is easy to reuse leftover flatbread in a fattoush (see recipe below) and reduce food waste.

Fattoush has deep roots in Levantine cuisine, originating from the eastern Mediterranean region, particularly Lebanon, Syria, and Palestine. Its name comes from the Arabic word “fatteh,” meaning “crumbs” or “pieces of bread,” reflecting the use of leftover or stale pita bread as a core ingredient. Historically, Levantine farmers would gather seasonal vegetables and herbs, combining them with day-old pita bread to avoid waste, creating a hearty, flavorful salad.

The unique flavour of fattoush comes from its dressing, which typically includes olive oil, lemon juice, and sumac, a tangy spice derived from ground sumac berries. Sumac adds a distinctive, slightly sour taste, enhancing the freshness of the vegetables. Over time, fattoush has become a symbol of Levantine hospitality and resourcefulness, evolving into a beloved dish enjoyed across the Middle East and beyond.

Today, fattoush remains a popular way to celebrate seasonal produce, offering a vibrant, healthy salad that honours the traditions of the region’s agricultural roots.

Chef Matt Golinski