green.recipes

Fattoush

A crunchy Levantine bread salad of crisp pita, juicy vegetables and plenty of herbs, tossed in a tart sumac and lemon dressing.

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Bowl of fattoush with chopped vegetables, parsley, mint, golden pita crisps and a light sprinkling of ground sumac, AI-generated imageAI-generated image
At a glance
  • 400 gripe tomatoes
  • 300 gcucumbers
  • 250 gromaine lettuce hearts
  • 120 gpita bread
  • 100 gradishes
Serves 4

Fattoush is a Levantine salad built on chopped vegetables, fresh herbs and pieces of toasted or fried flatbread. It is a familiar part of meze spreads and family meals across the region, and it is a natural way to use up pita that is a day or two old.

This version bakes the pita instead of frying it, so the crisps are light and you only need a little olive oil. The dressing is sharp and bright, with lemon juice, sumac, a little pomegranate molasses and garlic that is softened in the acid before it meets the vegetables.

The trick to a good fattoush is timing. Salt and dress the vegetables just before serving and add the pita last, so some pieces stay crunchy while others soak up the dressing.

Fattoush

Formula & Method
Servings
4
Units
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Ingredients

Pita crisps

Salad

Dressing

To finish

Dressing

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Preparation

  1. Step 01

    Heat the oven to 200 C / 400 F (180 C / 350 F fan). Line a baking sheet with parchment paper if you like.

  2. Step 02

    Split each pita round into two thin layers and cut or tear them into 2.5 cm / 1 inch pieces. Toss with the 20 g olive oil in a bowl until evenly coated, then spread in a single layer on the baking sheet.

  3. Step 0312 min

    Bake for 8 to 12 minutes, turning the pieces once halfway, until deep golden and hard when tapped. They crisp further as they cool. Cool completely on the tray.

  4. Step 04

    While the pita bakes, make the dressing. Mash the garlic with 3 g of salt in a small bowl or jar. Add the lemon juice, pomegranate molasses, the 5 g of sumac for the dressing, dried mint and black pepper, and stir until the molasses dissolves.

  5. Step 0510 min

    Whisk in the 60 g olive oil until the dressing looks glossy and combined. Let it stand for 10 minutes so the raw garlic mellows, then taste and add a pinch more salt or a squeeze of lemon if needed.

  6. Step 06

    Wash all the vegetables and herbs. Dry the lettuce and herbs well, because wet leaves dilute the dressing and soften the pita.

  7. Step 07

    Put the lettuce, cucumbers, tomatoes, radishes, scallions, parsley and mint in a large bowl. Sprinkle with the remaining 1 g of salt.

  8. Step 08

    Stir the dressing again and pour about three quarters of it over the salad. Toss gently until the leaves are lightly coated.

  9. Step 09

    Add the cooled pita crisps and the rest of the dressing and toss once or twice. Sprinkle with the 3 g of sumac for sprinkling and serve straight away, while some pieces are still crunchy.

Kitchen notes

  • Serve within 15 to 20 minutes of dressing. Dressed salad should not sit at room temperature longer than 2 hours in total; refrigerate leftovers within that time at or below 4 C / 40 F and eat them the same day, though the pita will be soft.
  • Make ahead: the dressing keeps in a sealed jar in the refrigerator for up to 3 days (shake before use). Cooled pita crisps keep in an airtight container at room temperature for 2 days. Chop the vegetables up to a day ahead and store them undressed in the refrigerator, keeping the tomatoes separate.
  • If you cannot find pomegranate molasses, leave it out and add an extra 10 g of lemon juice and a pinch of sugar to the dressing.
  • Common additions are diced green pepper, a handful of purslane leaves when available, or a little chopped fresh cilantro. Keep the total vegetable weight roughly the same.
  • For a more traditional, richer pita, shallow-fry the pieces in olive oil until golden and drain on paper towels instead of baking.
  • Check bread labels for allergens such as gluten and sesame.

Diet and allergens

Suitable for: Vegan, Vegetarian, Dairy-free, Nut-free.

Contains: gluten.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

What is sumac and can I leave it out?

Sumac is a dried, ground berry with a tangy, lemony flavor and a deep red color. It is central to fattoush, so use it if you can, but you can add extra lemon zest in a pinch.

How do I keep the pita crisp?

Bake it until it is hard and fully golden, cool it completely, and add it to the salad at the last moment. Keep the lettuce and herbs dry so they do not add moisture.

Can I make fattoush ahead for a party?

Yes, prepare the dressing, pita crisps and chopped vegetables separately, then combine and dress just before serving.

Is fattoush vegan?

As written, all ingredients are plant-based, but check the label on the pita and the pomegranate molasses if you need to be sure.

References and sources

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