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Fattoush
Difficulty Level: Easy
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT30M
    10 Minutes
  • Yield:
    4-6 Servings
Fattoush is a bread salad that originated in Northern Lebanon as a way to bring new life to stale pita by toasting it and tossing with seasonal vegetables and herbs.
Ingredients
  • 4 pita breads or flatbreads, cut or torn into bite-size pieces
  • 1-2 tablespoons olive oil
  • 1 head romaine or butter lettuce, torn into bite-size pieces
  • 1 English or 4 Persian cucumbers, thick-sliced or cubed
  • 1 medium red onion, thinly sliced
  • 2 cups cherry tomatoes, halved
  • 4-6 radishes, sliced
  • ½ cup chopped fresh mint
  • ½ cup chopped fresh parsley (flat or curly leaf)
  • ⅓ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1-2 garlic cloves, mashed or finely chopped
  • 1 teaspoon sea salt
  • Pinch of cracked pepper
  • 2 teaspoons ground sumac, divided (or more to taste)
  • 1 tablespoon pomegranate molasses (optional)
  • 4 pita breads or flatbreads, cut or torn into bite-size pieces
  • 1-2 tablespoons olive oil
  • 1 head romaine or butter lettuce, torn into bite-size pieces
  • 1 English or 4 Persian cucumbers, thick-sliced or cubed
  • 1 medium red onion, thinly sliced
  • 473.18ml cherry tomatoes, halved
  • 4-6 radishes, sliced
  • 118.29ml chopped fresh mint
  • 118.29ml chopped fresh parsley (flat or curly leaf)
  • 78.86ml extra virgin olive oil
  • 59.15ml lemon juice
  • 1-2 garlic cloves, mashed or finely chopped
  • 4.26g sea salt
  • Pinch of cracked pepper
  • 8.52g ground sumac, divided (or more to taste)
  • 12.78g pomegranate molasses (optional)

Fattoush is a bread salad that originated in Northern Lebanon as a way to bring new life to stale pita by toasting it and tossing with seasonal vegetables and herbs.

Preparation
STEP 1

Toss bread pieces in olive oil. Toast in batches in a large skillet over medium heat until lightly browned and crispy on the edges. Remove to a paper towel and season with sea salt.

STEP 2

In a large bowl, combine lettuce, cucumbers, onion, tomatoes, radishes and herbs. Toss gently.

STEP 3

Combine olive oil, lemon juice, garlic, salt, pepper and 1 teaspoon sumac. Mix well or shake to lightly emulsify. Adjust seasoning to taste.

STEP 4

Just before serving, add pita bread and dressing to vegetables and toss. Garnish with the remaining sumac and a thick drizzle of pomegranate molasses (if desired).

Options

Add 1 cup crumbled feta cheese, 1 can of drained chickpeas, or 1/2 cup kalamata olives. This salad is also great for using up leftover grilled meats, shrimp or veggies.

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