Fattoush With Dukkah

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Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za’tar, which can itself be considered a version of a dukkah.


  • 3

    stale or lightly toasted pita breads, preferably whole-wheat

  • ¼

    cup fresh lemon juice

  • Salt to taste

  • 6

    tablespoons extra virgin olive oil

  • Freshly ground black pepper to taste

  • 1

    pound tomatoes, coarsely chopped

  • 1

    European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices

  • 6

    scallions, white and light green parts, sliced

  • ½

    cup chopped fresh flat-leaf parsley

  • 1

    romaine lettuce heart (the lighter inner leaves), washed, dried, cut crosswise in 1-inch-wide pieces

  • 2 to 4

    tablespoons hazelnut and herb dukkah, to taste

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      240 calories; 16 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 475 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Break the pita into pieces.
  2. Combine the lemon juice, salt, olive oil and pepper in a small bowl.
  3. Toss the salad ingredients together in a large bowl. Just before serving, add the dressing and toss together. Crumble in the pita bread and toss again. Taste, adjust seasonings and serve.


  • Advance preparation: You can prep the vegetables and toast the bread hours before composing the salad. But don’t toss the salad until just before serving.
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