Fattoush

Published on March 18, 2020 | By
fattoush salad

Fattoush is a middle eastern bread salad which is said to have originated in northern Lebanon. The salad is made with fresh greens such as cucumbers, lettuce, parsley, radishes, green onions, and mint. Christopher Kimball has a recipe in his Milk Street cookbook that also includes red grapes. The fried or toasted pitas are seasoned with sumac and olive oil and tossed into the salad at the last minute with a fragrant and slightly sweet and tangy salad dressing enriched with pomegranate syrup.

    • Prep Time
    • Minutes

Ingredients

  • 2 hearts of romaine, sliced
  • 1 English cucumber, quartered, seeded and chopped
  • 5 radishes
  • 2 green onions
  • 1/2 cup parsley, chopped roughly
  • 1/4 red onion, diced
  • 1/4 cup of fresh mint leaves, torn
  • 2 pita rounds, separated
  • 3 TBSP olive oil
  • sea salt and freshly ground black pepper
  • 1/2 tsp sumac
  • For the dressing:
  • 1/3 cup of olive oil
  • 2 TBSP lemon juice
  • 2 cloves of garlic, minced
  • 1 tsp sumac
  • 2 tsp pomegranate syrup
  • sea salt and freshly ground black pepper

Instructions

  1. Cut the lettuce and all of the vegetables and salad greens and place in a large bowl.
  2. Cut the pitas open and lay each one of the four pita pieces on a sheet pan. Combine the olive oil, slat, pepper and sumac in a small bowl. Whisk until combined. Brush the mixture on the rough side of the pitas. Place in a 400 oven for about 10 minutes or until browned and crisp.
  3. While the pitas are browning, make the salad dressing. Mix all ingredients in a small bowl and whisk until well combined. If you do not have sumac, use the zest of one lemon.
  4. Pour the dressing over the salad and toss. Break the pitas into small bite sized pieces. Add to the salad just before serving so that they will not become too soggy.
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