Fattoush

Nutrition · per serving

Steps

1. 1

   Preheat a frying pan over medium heat. While it heats, prepare the vegetables and herbs: cut the tomatoes, slice the cucumber and radishes, chop the lettuce, parsley, mint, and spring onions. Put them in a large mixing bowl.

   250 g ripe tomatoes, cut into bite-size wedges150 g cucumber, halved lengthwise and sliced80 g radishes, thinly sliced120 g romaine lettuce, chopped20 g flat-leaf parsley leaves, roughly chopped10 g fresh mint leaves, roughly torn30 g spring onions, thinly sliced
2. 2

   Add the torn flatbread pieces to the hot pan with the olive oil and toast for 3-4 minutes, stirring often, until golden brown and crisp at the edges. Lower the heat if they color too fast; the bread should dry and crisp, not burn.

   1 small (60 g) Arabic flatbread (pita), torn into bite-size pieces10 ml olive oil
3. 3

   In a small bowl, whisk together the extra-virgin olive oil, pomegranate molasses, lemon juice, sumac, salt, and black pepper until emulsified. Taste: it should be bright, tangy, and slightly sharp, so adjust salt or lemon only if needed.

   25 ml extra-virgin olive oil15 ml pomegranate molasses15 ml lemon juice6 g ground sumac3 g fine salt1 g black pepper
4. 4

   Pour the dressing over the vegetables and herbs, then toss gently but thoroughly so the sumac coats everything evenly.

   25 ml extra-virgin olive oil15 ml pomegranate molasses15 ml lemon juice6 g ground sumac3 g fine salt1 g black pepper250 g ripe tomatoes, cut into bite-size wedges150 g cucumber, halved lengthwise and sliced80 g radishes, thinly sliced120 g romaine lettuce, chopped20 g flat-leaf parsley leaves, roughly chopped10 g fresh mint leaves, roughly torn30 g spring onions, thinly sliced
5. 5

   Add the crispy flatbread just before serving and toss once or twice only, so some pieces stay crunchy. Serve immediately for the best texture.

   1 small (60 g) Arabic flatbread (pita), torn into bite-size pieces250 g ripe tomatoes, cut into bite-size wedges150 g cucumber, halved lengthwise and sliced80 g radishes, thinly sliced120 g romaine lettuce, chopped20 g flat-leaf parsley leaves, roughly chopped10 g fresh mint leaves, roughly torn30 g spring onions, thinly sliced

Origin & History

Fattoush is a classic Levantine bread salad, especially associated with Lebanon and Syria, created as a practical way to use up day-old flatbread. Its hallmark flavors are sharp sumac, fresh herbs, and seasonal vegetables, with toasted bread adding texture and substance.