Oriental Bread Salad (Fattoush)


So, normally you wouldn’t expect a boring salad on a blog that has dedicated itself to delicious recipes. Even though I like to eat the occasional salad, we all have to admit that refreshing as they may be, salads aren’t exactly the most exciting kind of meal. This salad is an exception. It is pure deliciousness, and if you bring it to a please-bring-a-salad kind of barbecue, it will make you the star of said barbecue.

And here’s what you need:



– 200g of Greek yoghurt and 200ml of milk, throughly mixed together the day before. It should have the consistency of buttermilk. You can also use actual buttermilk (400g), but since it is more on the sour side than this mixture, it might overpower the other ingredients just the tinsiest bit.


– 250g of stale flat bread

– 350g tomatoes, cut into pieces of 1-2 cm (That is about 3 tomatoes. If you want, you can use a little more)

– 250g minicucumber, peeled and cut into pieces of 1-2 cm

– 100g small red radish, cut into thin slices

– 2 scallions, cut into small rings

– 15g mint leafs (if you’re like me, and you don’t just randomly have a huge amount of mint lying around, try your local Asian supermarket. Here you can get loads of mint for about 1€. In ordinary supermarkets you pay twice as much for half the amount, and the quality doesn’t even come close)

– 25g flat-leaf parsley, roughly chopped

– 1 tablespoon dried mint (try and get Nana mint, it’s the mint used in the Middle East, and it is so much more intense than the kind we use)

– one big clove of garlic, finely minced

– 3 tablespoons of lemon juice

– 60ml of olive oil (please use decent olive oil. Many salads stand or fall with the olive oil. I didn’t think so either, but good quality olive oil makes a HUGE difference. If you happen to speak German, http://www.artefakten.net/shop.php is where I get my olive oils for an agreeable price. Oh and btw, Bertolli is NOT a good olive oil.)

– 2 tablespoons of white wine vinegar

– salt and pepper

– 1 tablespoon ground sumach (if you don’t have sumach, this recipe works without sumach as well, even though it does give that little extra touch)


Here’s what you do:

– Rip the flat bread into bite-sized pieces and put it into a bowl

– Slowly pour the yoghurt-milk-mixture or the buttermilk over the flarbread, so everything gets soaked


– put all the other ingredients except for the sumach into the bowl


– Mix thoroughly and let it sit for about 10-15 minutes

–  Put onto plates or into bowls and generously add sumach


– Enjoy!

As I already said, this salad is ideal to bring to a barbecue, because it is the perfect side to a nice steak. But it is also very nice to enjoy as a complete meal, since it is pretty filling because there is so much bread in it. But you don’t feel too stuffed afterwards, probably because of all the fresh herbs. Well, you will feel stuffed if you eat as much of it as you will be tempted to because of this salads deliciousness 😉

This recipe has been adapted from the cook book “Jerusalem” by Ottolenghi and Tamimi, a cook book I can whole-heartedly recommend to…well, anyone 🙂

Get this recipe’s printable pdf version here: Oriental Bread Salad (Fattoush)

Deutsche Version des Rezepts als pdf Datei: Orientalischer Brotsalat (Fattoush)


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