Fattoush Salad

Reminiscing the fact that one year ago today I was across the country, in a different world of my own. Wishing I could go back in time and be there right now. My familiarity with Israel is starting to fade, so I decided to take myself there in a different form. This salad was definitely a winner on my table.

Fattoush Salad


  • 1/2 tsp sumac, more for later

  • Salt and pepper

  • Pita chips or Baked By Bibis Zaatar crisps

  • 1 heart of Romaine lettuce, chopped

  • 3 English cucumbers, chopped

  • 5 Roma tomatoes, chopped

  • 5 green onions (both white and green parts), chopped

  • 5 radishes, stems removed, thinly sliced

  • 2 cups chopped fresh parsley leaves, stems removed

  • 1 cup chopped fresh mint leaves

Lime-Vinegarette Dressing

  • Juice of 2 limes

  • 1/3 cup Olea Essence Extra Virgin Olive Oil

  • 3 tablespoons dijon mustard

  • Salt and pepper

  • 1 tsp ground sumac

  • 1 tablespoon of finely chopped mint

  • 1/4 tsp ground cinnamon

  • 1/4 scant tsp ground allspice

  • 1 tablespoon of parsley


  1. In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions with the sliced radish and parsley.

  2. To make the lime vinaigrette, whisk together the lime juice, Dijon mustard, olive oil and spices in a small bowl.

  3. Dress the salad with the vinaigrette and toss lightly. Finally, add the pita chips and mint leaves, and more sumac if you'd like, and toss one more time. Transfer to small serving bowls or plates.

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