Fattoush

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Tear the wholemeal pita bread into rough bite-size pieces, toss with extra-virgin olive oil and a pinch of fine sea salt, then spread on a tray in a single layer.

   1 large (about 70 g) wholemeal pita bread1 tbsp extra-virgin olive oil1 pinch fine sea salt
2. 2

   Bake the pita for 8-10 minutes until crisp and deeply golden, turning once halfway through so it colours evenly. Set aside to cool; it will firm up further as it cools.

3. 3

   Meanwhile, make the dressing: whisk extra-virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, garlic, fine sea salt and black pepper in a large salad bowl until slightly thickened and well combined.

   3 tbsp extra-virgin olive oil3 tbsp fresh lemon juice1 tbsp pomegranate molasses2 tsp sumac1 small clove, finely grated garlic1/2 tsp, or to taste fine sea salt1/4 tsp black pepper
4. 4

   Prepare the salad vegetables and herbs: chop the romaine lettuce, dice the small cucumbers, cut the ripe tomatoes, slice the radishes, finely dice the green bell pepper, slice the spring onions, chop the flat-leaf parsley and tear the fresh mint leaves. Keep the pieces fairly uniform so the salad looks generous and mixes evenly.

   1 small head (about 180 g), chopped romaine lettuce2 (about 220 g), diced small cucumbers2 medium (about 250 g), cut into bite-size chunks ripe tomatoes6, thinly sliced radishes1 small, finely diced green bell pepper2, thinly sliced spring onions20 g, roughly chopped flat-leaf parsley10 g, roughly torn fresh mint leaves
5. 5

   Add the prepared vegetables and herbs to the bowl with the dressing. Toss thoroughly so everything is lightly coated; the lettuce should glisten, not drown. Taste and adjust seasoning if needed.

6. 6

   Just before serving, add most of the toasted pita to the salad and toss once or twice only, so some pieces stay crisp while others soak up the tangy dressing. Scatter the remaining pita over the top for extra crunch and serve immediately.

Origin & History

Fattoush is a classic salad from the Levant, especially associated with Lebanon and Syria, where it is part of the mezze table. Like many beloved regional dishes, it grew from a practical idea: using up day-old flatbread by toasting or frying it and tossing it with seasonal vegetables and a sharp, summery dressing. Sumac gives the salad its distinctive tang and is one of its signature flavours.