Fattoush
A Levantine salad of crisp toasted pita and crunchy vegetables tossed in a tangy sumac dressing. Loaded with cucumber, tomato, radish, and herbs, it is bright and fresh — a Mediterranean healthy classic that puts leftover bread to good use.
Ingredients
- Pita bread · toasted, torn2
- Romaine lettuce · chopped0.5 head
- Cucumber · diced1
- Tomatoes · diced2
- Radishes · thinly sliced, optional4
- Red onion · thinly sliced0.5
- Parsley & mint · chopped1 handful
- Sumac dressing
- Olive oil4 tbsp
- Lemon juice3 tbsp
- Sumac · tangy spice1 tbsp
- Minced garlic1 clove
- Pomegranate molasses · optional1 tsp
- Salt & pepper · to taste
Steps
- ⏲ 8 min
Tear or cut the pita into bite-size pieces and toast in a pan or oven until crisp (brush with a little oil for extra flavor).
- ⏲ 5 min
Cut the cucumber, tomato, lettuce, radish, and onion into bite-size pieces and chop the herbs.
- ⏲ 2 min
Whisk the olive oil, lemon juice, sumac, garlic, (pomegranate molasses,) salt, and pepper into a dressing.
- ⏲ 2 min
Put the vegetables and herbs in a bowl and toss gently with the dressing.
- ⏲ 1 min
Add the toasted pita just before serving and toss lightly. Finish with a little more sumac.
Tips & Variations
Variations
- Gluten-free: Swap the pita for roasted chickpeas for crunch.
- Heartier: Add feta or grilled halloumi.
- Different greens: Use baby leaves or arugula.
- Spicy: Add green chili or chili flakes.
Tips
- Add the pita just before serving so it stays crisp — added early it goes soggy.
- Sumac is the signature tang; if you don't have it, be generous with lemon.
- Dry the vegetables well so the dressing clings instead of pooling.
- A spoon of pomegranate molasses adds a gentle sweet-tart note.
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