Fattoush Salad
Levantine bread salad with crispy pita, mixed greens, and sumac dressing.
Details
Ingredients
- 2 pita breads, toasted or fried
- 1 head lettuce, chopped
- 2 cucumbers, diced
- 2 tomatoes, diced
- 1/2 cup radish, sliced
- 1/4 cup parsley
- 1/4 cup mint
- Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp sumac
Instructions
- 1
Break crispy pita into bite-sized pieces.
- 2
Combine all vegetables and herbs in a large bowl.
- 3
Whisk dressing ingredients.
- 4
Toss salad with dressing.
- 5
Fold in pita chips just before serving to keep them crunchy.
About This Recipe
A vibrant cornerstone of Levantine cuisine, Fattoush is more than just a salad; it's a celebration of fresh, seasonal produce elevated by the humble pita. Originating as a peasant dish designed to make use of stale bread, it has evolved into a beloved staple across the Middle East. What truly sets Fattoush apart is the ingenious textural contrast: the refreshing crunch of crisp vegetables meets the satisfying chew and crunch of toasted or fried pita bread. The dressing, simple yet profound, often features a generous pour of olive oil, bright lemon juice, and the unmistakable tangy, slightly smoky flavor of sumac, a dried ground berry essential to Middle Eastern pantries. Key techniques involve dicing vegetables uniformly for a harmonious bite and ensuring the pita is perfectly crisp without being overly oily. While the classic combination of lettuce, cucumbers, tomatoes, and radishes is delightful, common variations might include adding bell peppers, spring onions, or even a sprinkle of za'atar for an aromatic boost. For a touch of sweetness and an extra pop of color, pomegranate seeds are a welcome addition. This salad shines brightest when served immediately, allowing the crispy pita to retain its integrity against the fresh, lightly dressed greens, making it an ideal accompaniment to grilled meats or a light, satisfying meal on its own.
Tips & Tricks
- • For the crispiest pita, tear it into bite-sized pieces and either pan-fry in a little olive oil until golden brown and crunchy, or bake at 375°F (190°C) for 8-10 minutes. Avoid adding it too early to prevent sogginess.
- • Feel free to incorporate other seasonal vegetables like bell peppers (red or green), spring onions, or even a handful of chopped purslane for an extra tangy crunch. For added depth, a sprinkle of za'atar on the pita or in the dressing is delightful.
- • To prevent the salad from becoming soggy, prepare the vegetables and the dressing separately. Toss them together with the crispy pita just before serving, ideally within 15-30 minutes for optimal texture.
- • Fattoush is a wonderfully versatile salad, perfect as a light lunch, a refreshing side to grilled meats like shish tawook or lamb kebabs, or alongside a hummus and baba ghanoush spread for a complete mezze experience.
Nutrition Facts
Per serving (approximate)