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Mama's Fattoush- A refreshing Lebanese Salad recipe

Tip: Add the dressing just before you serve the salad so that the leaves don't go limp. And add the feta crumbles and pita chips right after this. If you do this, the salad will have that crunch and freshness that makes this a winner!
Course Salad
Cuisine Lebanese/Levantine
Author Marina's Mama


  • 3 cups of greens. I used a mix of Kale, Spinach, Chard, Arugula and Mizuna
  • 1 1/2 cups lettuce
  • 1/2 cup chopped green olives
  • 1 cup organic feta cheese crumbles
  • 1 cup pita chips/ toasted pita bread bits Don't crumble or powder this!
  • 1-1 1/2 tablespoon olive oil
  • 1-1 1/2 freshly squeezed lemon juice.


  1. In your salad bowl, tear up your lettuce leaves and greens into medium sized shreds. (The shreds shouldn't be too small nor too large. Approximately 1' shreds are more convenient to eat!)
  2. Add in your chopped olives and toss.
  3. In a separate bowl, mix the olive oil and lemon juice. (You can choose to generously coat your greens with the dressing or just lightly coat the leaves)
  4. Only add the dressing, just before you take the salad onto the table.
  5. Add to this mix, the feta cheese crumbles and pita chip/ toasted pita bread bits.
  6. Toss lightly and serve immediately.