Recipes|Featured Main
Fattoush
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4-6 Servings
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.