Fast Recipes


Australian Gourmet Traveller fast recipe for fattoush salad

By Rodney Dunn & Emma Knowles
  • Serves 8
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  • 1 cup olive oil
  • 2 pieces of lebanese bread, quartered
  • 500 gm grape tomatoes or small cherry tomatoes, halved
  • 2 lebanese cucumbers, finely chopped
  • 1½ cups loosely packed flat-leaf parsley, coarsely chopped
  • 1½ cups loosely packed mint leaves, coarsely chopped
  • 1 red capsicum, seeded and finely chopped
  • 4 radishes, halved and thinly sliced
  • 4 green onions, thinly sliced
  • 1 tbsp sumac
  • ½ cup extra-virgin olive oil
  • 2 tbsp lemon juice


  • 1
    Heat olive oil in a large saucepan over medium heat, and, when hot, add half the Lebanese bread and fry until golden, then drain on absorbent paper. Repeat with remaining bread.
  • 2
    Combine tomatoes, cucumber, parsley, mint, capsicum, radishes and green onions in a large bowl and stir to combine. Coarsely break Lebanese bread, toss with vegetable mixture, then sprinkle over sumac, drizzle with extra-virgin olive oil and lemon juice, and mix gently to combine. Serve immediately.