Fatuch salad recipe


The other day I went to one of my favorite Lebanese restaurants in Valencia, the Beirut King restaurant. It's not that it's superb, but it's reasonably priced and they make a fatuch salad that tastes great to me and that, to my joy and I imagine yours, is quite easy to replicate at home.

The fatuch salad is a typically Arabic salad, I have tried it both in Morocco and Tunisia, as well as in Syrian and Lebanese restaurants. It is a fresh salad with various types of vegetables (cucumber, tomato, onion ...) well chopped and accompanied by parsley and fried bread. There are different variants, the one that I bring you today is that of the aforementioned restaurant.


  • Red cabbage, 1 tomato, 1 small cucumber, 1/2 spring onion, fried bread, parsley, oil, lemon, salt, pepper and, optionally, mint or spearmint.

How to make fatuch salad

The only mystery in preparing the fatuch salad is chopping all the ingredients well. They do not have to be shredded, but cut into the smallest possible dice (my cabbage has been a bit big), so sharpen the knives well.

In addition to the mixture of vegetables (there are those who also put lettuce, although I prefer it without, as it is not very common in Arab gastronomy) we add to the salad a little fried bread and chopped parsley and mint, as well as a sauce of oil, pepper and lemon (6 tablespoons of oil, 2 of lemon juice, salt and pepper). We stir well and serve with pita bread.

Processing time | 20 minutes Difficulty | Easy


The fatuch salad is a delicious way to enjoy a different salad. It is fresh thanks to the parsley and mint, crunchy thanks to the fried bread and really tasty thanks to the combination of vegetables. In short, you cannot stop trying it.

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