How To Make Fattoush Recipe No Lettuce The Best

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Fattoush, a vibrant and flavorful salad with Levantine origins, explodes with contrasting textures and tastes. Traditionally brimming with chopped lettuce, this recipe offers a delightful alternative for those seeking a lighter base. Crispy toasted pita bread croutons add a satisfying crunch, while juicy tomatoes, cucumbers, and vibrant bell peppers deliver a refreshing burst of summer flavors. Fresh herbs like parsley and mint provide a fragrant touch, and a tangy lemon-tahini dressing ties everything together.

Perfect for:


A light lunch or side dish

  • A vegetarian main course
  • A potluck or shared meal

  • This recipe makes for a delightful exploration of textures and tastes, and it’s surprisingly easy to prepare. Let’s get started!


    For the Croutons:

  • 4 whole pita breads, cut into wedges
  • 3 tablespoons olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • Pinch of black pepper
  • For the Salad:
  • 2 large tomatoes, diced
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 red onion, thinly sliced (optional, for those who enjoy a bit of bite)
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro (optional)
  • For the Dressing:
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon water
  • ½ teaspoon salt
  • Pinch of black pepper

  • Instructions:

    1. Prepare the Croutons:

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, toss the pita bread wedges with olive oil, oregano, salt, and pepper. Ensure each wedge is lightly coated.
  • Spread the pita wedges on a baking sheet in a single layer.
  • Bake for 10-15 minutes, or until golden brown and crispy. Keep a watchful eye – they can burn quickly!
  • Remove from the oven and let cool completely.

  • 2. Assemble the Salad:

  • In a large bowl, combine chopped tomatoes, cucumber, bell peppers, red onion (if using), parsley, mint, and cooled pita bread croutons.

  • 3. Prepare the Dressing:

  • In a small bowl or container with a tight lid, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and pepper until smooth and creamy.

  • 4. Dress the Salad:

  • Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

  • 5. Serve:

  • Enjoy your fattoush immediately, or refrigerate for up to an hour for a chilled salad.

  • Nutrition Facts (per serving):

    (Please note that these are approximate values and may vary depending on the specific ingredients you use.)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Sugar: 10g
  • Protein: 10g

  • Conclusion:

    This delicious and refreshing fattoush recipe provides a delightful alternative to the traditional lettuce-based version. The combination of crisp pita bread croutons, juicy vegetables, fresh herbs, and a tangy lemon-tahini dressing creates a symphony of textures and flavors that will leave you wanting more.

    Frequently Asked Questions (FAQs):

    1. Can I substitute other types of bread for the pita bread?

    Absolutely! You can use whole wheat pita bread, toasted whole wheat bread cubes, or even stale crackers for a different twist.

    2. What if I don’t have tahini?

    You can substitute another nut or seed butter, such as almond butter or cashew butter, for a slightly different flavor profile. However, tahini offers a unique nutty flavor that truly complements the other ingredients in this recipe.

    3. How can I make this salad vegan?

    This recipe is already vegan! Simply ensure you’re using a vegan-friendly tahini brand.

    4. Can I add other vegetables to this salad?

    Absolutely! Chopped radishes, zucchini, or even Kalamata olives can be excellent additions.

    5. How long does this salad keep?