Lebanese Radish fattoush salad

Serves 4Preparation: 15 minsCook: none

The name ‘Fattoush’ derives from an Arabic word meaning ‘small crumbs’, which aptly describes the bite sized chunks of toasted pitta bread featured in this tasty salad. Radishes – another key ingredient in this salad – are incredibly easy to grow in Lebanon and for many signal the start of summer, making them a popular ingredient. In this recipe, they offer a fresh, crunchy bite and when tossed together in a zingy dressing with chopped tomato, cucumber, shallot and feta, create a deliciously simple salad. This is a great recipe for using up stale pitta bread too.

Lebabese radish fattoush recipeLebanese Radish Fattoush salad with wine


For the dressing
1 small clove garlic crushed
15 mint leaves, chopped
Juice and zest of a lemon
4 tbsp olive oil
Small bunch flat leaf parsley, chopped
Salt and pepper
For the salad
2 stale pitta breads
20 radishes, quartered
2 large tomato, chopped
½ cucumber, peeled & chopped
2 shallots thinly sliced
150g feta, crumbled
2tsp sumac or Zatar seasoning

Step by step

  1. Mix all the dressing ingredients with some salt and pepper in a small bowl.
  2. Toast the pitta and tear into bite sized pieces. Tip all the salad ingredients apart from the sumac into a large bowl. Pour over the dressing and toss well so all the salad is coated in dressing.
  3. Transfer into a serving bowl or platter and sprinkle over the sumac.