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–+ servings

Gluten-Free Fattoush (Lebanese Salad with Crispy GF Pita)

The bright Lebanese chopped salad with lemon-sumac dressing and crispy pita. Everything in it was always gluten-free except the toasted pita — swap in GF pita and it is a coeliac-safe classic. A small masterclass in the one-ingredient swap.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish, Starter
Cuisine: Lebanese, Middle Eastern
Ingredients Method Notes

Ingredients
  

The salad
  • 2 gluten-free pita breads toasted and broken into pieces — see notes
  • 1 large cucumber diced
  • 3 tomatoes diced
  • 1 red bell pepper diced
  • 4 radishes sliced
  • 3 spring onions sliced
  • 1 small romaine lettuce chopped
  • 10 fresh mint leaves 10–12
  • Flat-leaf parsley small bunch, chopped
The dressing
  • 60 ml olive oil
  • 1 lemon juiced
  • 1 tsp sumac see notes
  • Salt and pepper to taste

Method
 

  1. Toast the pita: Toast the GF pita in the oven or a skillet until golden and crisp; set aside.
  2. Prep the vegetables: Prepare all the vegetables and herbs and combine in a large salad bowl.
  3. Make the dressing: Whisk the olive oil, lemon juice, sumac, salt and pepper; taste and adjust.
  4. Toss & serve: Toss the salad with the dressing. Just before serving, mix in the GF pita chips so they stay crisp.

Notes

Coeliac notes
• The pita is the entire risk. Classic fattoush is built on toasted wheat pita — never assume a restaurant version is safe. At home use a gluten-free pita (or GF flatbread/crackers/corn tortilla chips) toasted crisp.
• Sumac is a naturally GF ground berry — buy it pure, not a za'atar blend (some contain toasted wheat).
• Eating out: fattoush and fatteh dishes are a classic Levantine coeliac trap; ask for it without pita and use your Arabic coeliac card.
• When a label is unclear, treat it as "not for me".

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