The vegan fattoush is a simple blend of fresh lettuce, cucumber, green pepper, tomato, red onion and radish, elevated to greatness with pitta croutons and a stunning lemon and sumac dressing.

Vegan fattoush served on a large grey plate.

Fattoush is an incredibly delicious salad that I always order when eating in Lebanese restaurants. It's a wonderful combination of textures and flavours that hits the spot every time.

Almost all the ingredients are things you're bound to have in stock already. The only thing you might not have is sumac for the dressing. Sumac is a tangy, citrus-like spice that is commonly used is all sorts of Middle Eastern cuisine and it adds a distinctive flavour to this dish.

If you can't get hold of sumac, you can leave it out and the fattoush will still be delicious, but since ground sumac is readily available in supermarkets these days, I highly recommend getting hold of it if you can.

Here's my full recipe for vegan fattoush. Enjoy!

Ingredients

For the dressing

4 tbsp olive oil
1 lemon juice (approx 2 tbsp)
1 tsp sumac optional
small bunch (0.2 oz) parsley leaves finely chopped
Pinch salt and pepper

For the pitta croutons

3 pittas split and then cut into 2.5cm (1 inch) squares
2 tbsp olive oil
Salt and pepper

For the salad

1 romaine lettuce chopped into 2.5cm (1 inch) pieces
4 vine tomatoes deseeded and cut into strips
1 green peppers deseeded and cut into 2.5cm (1 inch) pieces
1 cucumber quartered lengthways and sliced
6 radishes thinly sliced
1/2 red onion thinly sliced

Equipment

Instructions

Name: Vegan fattoush
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 tbsp olive oil; 1 lemon (juice (approx 2 tbsp)); 1 tsp sumac (optional); small bunch parsley leaves (finely chopped); Pinch salt and pepper; 3 pittas (split and then cut into 2.5cm (1 inch) squares); 2 tbsp olive oil; Salt and pepper; 1 romaine lettuce (chopped into 2.5cm (1 inch) pieces); 4 vine tomatoes (deseeded and cut into strips); 1 green peppers (deseeded and cut into 2.5cm (1 inch) pieces); 1 cucumber (quartered lengthways and sliced); 6 radishes (thinly sliced); 1/2 red onion (thinly sliced)

Make the dressing

Put the olive oil, lemon juice, sumac and a pinch of salt and pepper in a small bowl.

Olive oil, lemon juice, sumac, salt and pepper. Ingredients to make vegan fattoush surround the bowl.

Whisk together and add the parsley.

Olive oil, lemon juice, sumac, salt and pepper with parsley on top. Ingredients to make vegan fattoush surround the bowl.

Stir and set aside to allow the flavours to develop while you prepare the salad.

Olive oil, lemon juice, sumac, salt, pepper and parsley whisked together. Ingredients to make vegan fattoush surround the bowl.

Make the pitta croutons

Preheat the oven to 180C (200C fan).

Spread the pitta pieces in a tray - don’t overcrowd as this will prevent them from crisping up.

Pitta pieces in a tray. Ingredients to make vegan fattoush surround the tray.

Toss in the olive oil, salt and pepper to coat evenly.

Pitta pieces in a tray, seasoned with olive, salt and pepper. Ingredients to make vegan fattoush surround the tray.

Bake for 10-15 minutes until golden and crisps, shaking occasionally to ensure everything is toasted.

Baked pitta pieces in a tray. Ingredients to make vegan fattoush surround the tray.

Set aside to cool completely.

Assemble the salad

Place the lettuce in a bowl.

Lettuce in a glass mixing bowl. Ingredients to make vegan fattoush surround the bowl.

Add the peppers, radish, tomatoes, onion and cucumber.

Lettuce, tomatoes, red onion, cucumber, green peppers and radish in a glass mixing bowl. Ingredients to make vegan fattoush surround the bowl.

Toss together.

Lettuce, tomatoes, red onion, cucumber, green peppers and radish mixed together in a glass mixing bowl. Ingredients to make vegan fattoush surround the bowl.

Pour on the dressing, add the croutons and toss everything together until well combined.

Transfer to a serving plate and serve.

Close up of vegan fattoush showing the vegetables, lettuce, pitta croutons and dressing.

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5 from 1 vote

Vegan fattoush

The vegan fattoush is a simple blend of fresh lettuce, cucumber, green pepper, tomato, red onion and radish, elevated to greatness with pitta croutons and a stunning lemon and sumac dressing in homage to the incredibly delicious Lebanese salad.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Salad

Cuisine: Lebanese

Diet: Vegan, Vegetarian

Keyword: fattoush, vegan fattoush

Servings: servings

Calories: 354kcal

Author: Emily Leary

Ingredients

For the dressing

4 tbsp olive oil
1 lemon juice (approx 2 tbsp)
1 tsp sumac optional
small bunch (0.2 oz) parsley leaves finely chopped
Pinch salt and pepper

For the pitta croutons

3 pittas split and then cut into 2.5cm (1 inch) squares
2 tbsp olive oil
Salt and pepper

For the salad

1 romaine lettuce chopped into 2.5cm (1 inch) pieces
4 vine tomatoes deseeded and cut into strips
1 green peppers deseeded and cut into 2.5cm (1 inch) pieces
1 cucumber quartered lengthways and sliced
6 radishes thinly sliced
1/2 red onion thinly sliced

Equipment

Instructions

Make the dressing

Put the oil, lemon juice, sumac and a pinch of salt and pepper in a small bowl. Whisk together.
Add the parsley, stir and set aside to allow the flavours to develop while you prepare the salad.

Make the pitta croutons

Preheat the oven to 180C (200C fan).
Spread the pitta pieces in a tray - don’t overcrowd as this will prevent them from crisping up.
Toss in the olive oil, salt and pepper to coat evenly.
Bake for 10-15 minutes until golden and crisps, shaking occasionally to ensure everything is toasted.
Set aside to cool completely.

Assemble the salad

Place the lettuce, peppers, radish, tomatoes, onion and cucumber in a bowl.
Pour on the dressing, add the croutons and toss everything together until well combined.
Transfer to a serving plate and serve.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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