Fattoush Salad, A Lebanese Delight

Recently, my hubby and I were heading to Aventura mall, to celebrate his birthday. We missed the exit, made a u-turn, and ended up at  Gulfstream Park instead. We stumbled upon this Lebanese restaurant called Mijana.  We ordered an assortment of mezze, (or meze) that are small dishes, or plates in Middle Eastern cuisine. It’s spelled differently, depending on the region of the world.  We had their luscious, and traditional Lebanese Fattoush salad. It is considered a peasant salad, made with fresh greens, veggies, toasted pita bread, and a lemony dressing. We could not get enough of the intense flavors, and the freshness of the salad. I knew, it wasn’t going to be long, before I attempted to make it in my kitchen. You will need a spice called Sumac, that is tart and full of flavors.

Serves: 4 as a side dish  Level of difficulty: Easy


  • 5 ounces of romaine lettuce, chopped
  • 5 radishes, sliced
  • 1 handful of cherry tomatoes
  • 1/2 of an English cucumber, sliced * (Do not peel)
  • 2 scallions, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh mint, chopped
  •  2 small pita bread, cut up in squares, broiled


  • 1/2 lemon, juiced
  • 4 tbsp. extra-virgin olive oil, + more for pita
  • 1/4 tsp. sumac + more to sprinkle
  • 1/2 teaspoon sea salt
  • freshly ground pepper


  1. Arrange the lettuce, radishes, tomatoes, cucumber, scallions, parsley, mint in a large bowl. Set aside.
  2. Cut pita bread in small squares, place on a tray, and drizzle with olive oil. Broil for about 3 minutes. Make sure you don’t burn them. Remove them.  Place on top of the salad.
  3. Whisk  lemon juice, olive oil, sumac, salt & pepper until blended.
  4. Pour over the salad. Toss well. Sprinkle more sumac to garnish, and drizzle more olive oil, if necessary.  Serve with a piece of chicken or fish, for a delicious and nutritious meal.

Fattoush SaladI hope you will try this refreshing salad, and share your experience with us.

Lebanese food

Lebanese food at Mijana Restaurant


Tips: 1) English cucumbers are generally long, with fewer seeds, and the skin is tender. If you don’t have this kind, the regular cucumber will do the job.
2) Some authentic recipes call for pomegranate molasses, but I didn’t have it on hand.  Purslane, a nutritious weed, can also be used, but not easily found in my area.

Happy Tossing!

Gina, Foodiewinelover
My food, wine, & Travel Lifestyles

Recipe inspired by Mijana restaurant, made in my kitchen
Pictures by Gina for Foodiewinelover




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