Fattoush is a famous Lebanese salad made with colorful, crunchy vegetables, juicy tomatoes, fresh mint or parsley, toasted pita bread, tossed in a garlic, lemon juice and olive oil dressing and seasoned with sumac (soo-mack).
Most often, I make fattoush when the pita bread is a few days old. The quickest way to make fattoush salad is to toast the bread. However, toasted pita bread tends to absorb a lot of the dressing and gets soggy. In order for the bread to maintain its crunchiness in this beautiful and delicious salad; the healthiest choice is to make pita chips instead of frying the bread.
Growing up my mother made fattoush with toasted pita bread. I loved eating every piece of soggy bread in the salad. The bread picked up the fresh scent of cucumbers and mint, the juiciness from the tomatoes, the sweetness from the olive oil and the tanginess from the garlic, lemon and sumac. If you haven’t already noticed , I am a bread lover and if you are as well, I’m sure you wouldn’t mind the soggy bread 😉
The citrusy flavor of the sumac, the freshness of the mint or parsley, the crunchiness of the vegetables and pita bread make for a magnificent tasting fattoush salad that you will want to make time and time again.
- 2 (8-10” diameter) pita breads, halved, toasted & broken into bite size pieces
- 1 average size romaine lettuce, torn into bite size pieces
- 1 large cucumber, diced
- 2 large tomatoes, diced
- 1 small red onion or 3 green onions, chopped
- 4-5 radishes, diced
- 4 tablespoons (or more if desired) fresh mint leaves
- 4 tablespoons (or more if desired) flat parsley leaves
- Ground sumac, (a generous pinch) for garnish
- 1 large garlic clove, crushed
- 1 -2 lemons, juiced
- ⅓ cup extra-virgin olive oil
- 2 tablespoons of ground sumac*
- Salt and pepper to taste
- In a toaster oven or conventional oven preheated to 400 degrees, toast halved pita breads until golden crisp. Do not leave toaster or conventional oven unattended as bread toasts quickly.
- In a large salad bowl, combine all salad ingredients except ground sumac.
- Dressing - in a small bowl, combine crushed garlic clove, salt and pepper and lemon juice. Whisk the olive oil a bit at a time until well blended.
- Spoon the dressing over the salad and toss to coat, adding more dressing as desired. Garnish with a generous pinch of sumac.
- This salad may be served with grilled chicken or steak.
- * Sumac, is a spice red in color with citrus flavor, available at Middle Eastern stores or in international food department at local supermarkets.