July 26, 2018

Fall Fatoush Salad

Recipe: Rawia Bishara

Try this Fall Fatoush Salad recipe from the cookbook Levant.

As I was writing this book, summer turned to fall, and the leaves started to change colors. I thought about our family’s yearly trip upstate to see nature’s seasonal show and was inspired to create this autumn-themed salad. My son suggested I use fattoush — that sumac-sprinkled, pita chip–filled quintessential Middle Eastern spice found on just about every mezze spread — as a jumping off point, and that’s how this vibrant salad, flush with crimson cabbage, radicchio, and beets was born.


  • 2 cups shredded red cabbage
  • 3 heads radicchio, coarsely chopped
  • 1 small beet, peeled and shredded
  • 6 radishes, thinly sliced
  • 1 red onion, quartered and thinly sliced
  • 2 medium tomatoes, diced
  • Handful of pomegranate seeds
  • 2 cups toasted pita chips


  • ¼ cup fresh lemon juice
  • ¼ cup olive oil
  • 1 clove garlic, finely diced
  • 2 tbsp sumac
  • 1 tsp dried mint
  • Sea salt to taste


Yield: Serves 6 to 8

  1. Combine the salad ingredients in a large bowl. In a small bowl, whisk the dressing ingredients until thoroughly emulsified (or shake them in a covered jar). Pour the dressing over the salad, toss well to coat, and serve.

The Pita Chip Tip: Store-bought chips are fine. But, making your own is simple: Tear pita bread into pieces, drizzle with olive oil, and crisp in a 450ºF oven.


Recipes taken from Levant by Rawia Bishara, published by Kyle Books. Photography by Con Poulos.