Fattoush – Crunchy Levantine Bread Salad with Sumac
Ingredients:
Pita bread
2
large, stale is best
Olive oil
2 Tablespoons
for the bread
Romaine lettuce
1
head, chopped
Tomatoes
3
chopped
Cucumbers
2
small, chopped
Radishes
6
sliced
Green onions
3
sliced
Fresh parsley
1 small bunch
chopped
Fresh mint
1 small bunch
chopped
Lemon juice
3 Tablespoons
Extra virgin olive oil
4 Tablespoons
for the dressing
Pomegranate molasses
1 Tablespoons
optional
Sumac
2 Teaspoons
plus extra to sprinkle
Garlic
1 clove
crushed
Salt
to taste
Preparation mode:
👉 Fattoush is the bright, crunchy salad of Lebanon and Syria: crisp vegetables, lots of herbs and toasted pita pieces, tossed in a tangy lemon and sumac dressing. It’s the perfect way to use up stale bread.
How to Make Fattoush
- Toast the pita. Cut the pita into bite-size pieces, toss with oil and bake at 200°C (400°F) for 8–10 minutes or fry in a pan until golden and crisp.
- Make the dressing. Whisk the lemon juice, olive oil, pomegranate molasses, sumac, garlic and a pinch of salt.
- Chop the vegetables. Put the lettuce, tomatoes, cucumbers, radishes, green onions, parsley and mint in a large bowl.
- Toss. Pour over the dressing and toss well.
- Serve. Add the crispy pita just before serving, sprinkle with extra sumac and serve straight away.
🛒 Kitchen Tools for This Recipe
- Professional 8-Inch Chef’s Knife – High-Carbon Stainless Steel – a sharp, heavy chef’s knife for meat and vegetables ($54.99, free shipping)
👉 More from the Middle East: Mujadara – Lentils and Rice with Crispy Onions
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Footnotes:
Tip: add the bread at the very last moment so it stays crunchy.
No sumac? Use extra lemon zest – the taste is different but still delicious.