Fattoush Recipe

Introduction

Fattoush is a vibrant Middle Eastern salad bursting with fresh vegetables and fragrant herbs, all tossed with a tangy, flavorful dressing. Crispy baked pita pieces add a delightful crunch, making this dish both refreshing and satisfying. It’s perfect as a light lunch or a colorful side to your favorite mains.

Ingredients

• 1 pita bread
• 1 large tomato, diced, seeds removed
• 1/4 red onion, diced
• 2 bell peppers (one red, one yellow), pith and seeds removed, cut into long strips
• 1 cucumber, peeled and cut in rounds
• 5 radishes, sliced
• 2 whole scallions, chopped
• 1 head of romaine lettuce, purslane, or other wild greens
• 1/4 cup coarsely chopped fresh mint
• 1 to 3 teaspoons ground sumac
• 1 teaspoon dried mint
• 2 cloves garlic, peeled and minced (about 2 teaspoons)
• 1/3 cup extra virgin olive oil
• Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground pepper, or to taste

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Separate the pita bread into 2 rounds and place them on a cookie sheet. Bake for about 5 minutes until they are very crisp but not browned.
2. Step 2: In a large salad bowl, combine the tomato, red onion, bell peppers, cucumber, radishes, and scallions. Add the romaine or purslane and the fresh mint, then sprinkle the sumac and dried mint over the vegetables. Toss everything together gently.
3. Step 3: In a small bowl, whisk together the garlic, olive oil, lemon juice, pomegranate syrup, salt, and pepper. Just before serving, whisk the dressing again and pour it over the salad. Toss to coat the vegetables evenly.
4. Step 4: Break the baked pita into 1-inch pieces and toss them with the salad right before bringing it to the table. Taste and adjust seasonings if needed. Serve immediately to enjoy the crisp texture.

Tips & Variations

• For extra depth, try adding a handful of chopped fresh parsley or cilantro to the salad.
• If sumac is unavailable, a splash of lemon juice can enhance the tangy flavor.
• To keep the pita crunchy, always add it to the salad last, just before serving.

Storage

Store leftover salad without the pita pieces in an airtight container in the refrigerator for up to 2 days. Keep the baked pita separate to maintain its crunch and add just before serving. If needed, gently rewarm the pita in the oven to refresh its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is sumac and can I substitute it?

Sumac is a tangy, lemony spice commonly used in Middle Eastern cuisine. If you don’t have sumac, a squeeze of fresh lemon juice or a sprinkle of lemon zest can provide a similar bright flavor.

Can I make fattoush ahead of time?

You can prepare the vegetables and dressing in advance, but it’s best to add the pita pieces and toss everything together right before serving to keep the salad crisp and fresh.

Fattoush Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

Fattoush is a vibrant and refreshing Middle Eastern salad featuring crisp vegetables, fresh herbs, and toasted pita bread tossed in a zesty sumac and pomegranate dressing. This classic Levantine dish combines flavors and textures to create a perfect light meal or side dish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 pita bread
• 1 large tomato, diced, seeds removed
• 1/4 red onion, diced
• 2 bell peppers (1 red, 1 yellow), pith and seeds removed, cut into long strips
• 1 cucumber, peeled and cut in rounds
• 5 radishes, sliced
• 2 whole scallions, chopped
• 1 head of romaine lettuce, purslane or other wild greens
• 1/4 cup coarsely chopped fresh mint

Seasonings and Dressing

• 1 to 3 teaspoons ground sumac
• 1 teaspoon dried mint
• 2 cloves garlic, peeled and minced (about 2 teaspoons)
• 1/3 cup extra virgin olive oil
• Juice of 1/2 lemon
• 4 teaspoons pomegranate syrup
• 1 teaspoon salt, or to taste
• 1/4 teaspoon ground pepper, or to taste

Instructions

1. Toast the Pita: Preheat your oven to 350°F (175°C). Separate the pita bread into two rounds and place them on a cookie sheet. Bake for about 5 minutes until the pita is very crisp but not browned. Remove from the oven and let cool, then break into 1-inch pieces.
2. Prepare the Vegetables: In a large salad bowl, combine the diced tomato, red onion, long strips of red and yellow bell peppers, cucumber rounds, sliced radishes, and chopped scallions. Add the chopped romaine lettuce or purslane along with the coarsely chopped fresh mint. Sprinkle ground sumac and dried mint over the salad, then toss all ingredients together to evenly distribute.
3. Make the Dressing: In a small bowl, whisk together the minced garlic, extra virgin olive oil, freshly squeezed lemon juice, pomegranate syrup, salt, and ground pepper until well combined. Just before serving, give the dressing a quick whisk to remix the ingredients.
4. Assemble and Serve: Pour the dressing over the tossed vegetables and herbs, then toss again to coat everything evenly. Add the broken crispy pita pieces to the salad, toss gently one last time, adjust seasonings if needed, and serve immediately to enjoy the perfect balance of crunchy and fresh flavors.

Notes

• Use freshly ground sumac for the best tangy flavor; it can be found in Middle Eastern markets.
• To keep the pita crunchy, add the pita pieces just before serving.
• Feel free to substitute purslane or other wild greens with romaine or mixed salad greens.
• Pomegranate syrup adds a lovely sweetness and tang – you can substitute with grenadine in a pinch but the flavor will differ.
• This salad is best eaten fresh as the pita can become soggy if left sitting too long.

Keywords: fattoush, Middle Eastern salad, sumac salad, fresh vegetable salad, pomegranate dressing, pita bread salad