Palestinian Fattoush (Toasted Bread Salad with Sumac)

About This Recipe

Fattoush (فتوش) is the Levant's brilliant answer to stale bread: torn pieces of day-old or toasted pita are tumbled with ripe tomatoes, cucumber, radishes, spring onions, and generous handfuls of fresh parsley and mint, then dressed boldly with sumac, lemon juice, and olive oil. The Palestinian version — particularly as made in village kitchens of the West Bank and Gaza — leans heavily on sumac, sometimes using two to three tablespoons to achieve a deeply purple-tinged, mouth-puckeringly tart dressing that contrasts gloriously with the sweetness of ripe tomatoes and the cooling quality of cucumber. Fresh purslane (baqleh), when available, is a prized addition that adds a faint lemony succulence. The bread must be toasted or fried until properly crunchy, added at the last moment so it softens just slightly while retaining some bite. Fattoush is not a leftover salad — it is a considered dish that showcases the best seasonal produce and the Levantine love of sour, herbal flavour.

Ingredients

Serves 4

• 2 largepita bread(preferably day-old)
• 3 mediumripe tomatoes(cut into 2cm chunks)
• 1 largecucumber(halved lengthwise and sliced)
• 6 wholeradishes(thinly sliced)
• 4 wholespring onions(sliced including green tops)
• 1 cupflat-leaf parsley(roughly chopped)
• 1/2 cupfresh mint leaves(torn)
• 1 cuppurslane(optional but traditional)
• 3 tbspground sumac
• 3 tbspextra-virgin olive oil
• 2 tbspfresh lemon juice
• 1 clovegarlic(finely minced)
• 1 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Toast the pita

   Tear the pita bread into rough 3cm pieces. Spread on a baking tray, drizzle with 1 tbsp olive oil and a pinch of salt. Bake at 200°C (390°F) for 8–10 minutes until deeply golden and crunchy. Alternatively, fry in 2 tbsp olive oil until crisp.

   For extra flavour, rub the pita with a cut garlic clove before toasting.

2. 2

   Prepare the vegetables

   Cut tomatoes into chunky pieces. Slice cucumber, radishes, and spring onions. Place all in a large bowl with parsley, mint, and purslane if using.

3. 3

   Make the sumac dressing

   Whisk together sumac, lemon juice, minced garlic, remaining olive oil, salt, and pepper. Taste — it should be bracingly tart and fragrant.

4. 4

   Dress and add bread

   Pour the dressing over the vegetables and toss well. Add the toasted pita and toss gently once more. The bread should be coated with dressing but still have some crunch.

   If bringing fattoush to a picnic, pack dressing and bread separately and combine just before eating.

5. 5

   Serve immediately

   Transfer to a serving platter. Dust with an extra pinch of sumac over the top for colour. Serve within 15 minutes while the bread has contrasting texture.

Variations

• •

  Add 200g halloumi cubes fried golden for a more substantial meal.

• •

  Pomegranate molasses in the dressing (1 tsp) adds a fruity depth popular in some Lebanese versions.

Storage

Dressed fattoush does not keep well — the bread turns soggy within an hour. Store undressed vegetables and toasted bread separately for up to 1 day.

Frequently Asked Questions