Fattoush

About This Recipe

Fattoush is the jewel of the Lebanese table — a bread salad that transforms day-old flatbread into something magnificent. Unlike its Tuscan cousin panzanella, fattoush uses toasted or fried pita that retains its crunch even when dressed, and its flavour is defined by the sharp, citrusy tang of ground sumac. A good fattoush is a study in contrasts: crisp bread against juicy tomatoes, cool cucumber against peppery radish, fresh mint against the sour brightness of pomegranate molasses. It is served as mezze, as a side to grilled meats, or as a light lunch in its own right. The key to its success is freshness — all vegetables should be at room temperature, the bread freshly crisped, and the dressing added just before serving.

Ingredients

Serves 4

• 2 largepita breads(day-old is ideal)
• 4 tablespoonsolive oil(divided)
• 3 mediumripe tomatoes(cut into wedges)
• 1 largecucumber(halved and sliced)
• 5radishes(thinly sliced)
• 4spring onions(sliced)
• 1 smallred onion(thinly sliced)
• 1 smallromaine lettuce heart(roughly torn)
• 1 large handfulfresh flat-leaf parsley
• 1 large handfulfresh mint leaves
• 3 tablespoonssumac
• 3 tablespoonslemon juice(freshly squeezed)
• 1 tablespoonpomegranate molasses
• 1 clovegarlic(minced)
• 1 teaspoonfine salt
• 0.5 teaspoonblack pepper

Instructions

1. 1

   Toast the pita

   Tear or cut the pita breads into rough 3–4cm pieces. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Add the pita pieces and toast, stirring frequently, for 5–7 minutes until golden and crisp on all sides. Alternatively, brush with olive oil and bake at 200°C (390°F) for 8–10 minutes. Season lightly with salt and set aside.

   For extra flavour, toast the pita with a pinch of sumac and garlic powder.

2. 2

   Make the dressing

   Whisk together the remaining 2 tablespoons of olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, salt and pepper in a small bowl until emulsified. Taste and adjust acidity and seasoning.

3. 3

   Prepare the vegetables

   Place the tomato wedges, cucumber, radishes, spring onions and red onion in a large bowl. Add the torn lettuce, parsley and mint leaves and toss gently to combine.

4. 4

   Dress the salad

   Pour two-thirds of the dressing over the vegetables and toss to coat. Taste and add more dressing if needed.

5. 5

   Add the bread and serve

   Add the toasted pita pieces to the salad and toss once or twice — just enough to coat the bread without losing all its crunch. Transfer to a serving platter, drizzle any remaining dressing over the top and serve immediately.

Variations

• •

  Add crumbled feta cheese or halloumi cubes for a non-vegan version.

• •

  Include pomegranate seeds for colour and bursts of sweetness.

• •

  Add purslane (baqleh) if available — it is traditionally used in Lebanese fattoush.

Storage

Dressed fattoush is best eaten immediately. If making ahead, store the toasted pita separately and the dressed vegetables separately in the fridge for up to 24 hours, combining just before serving.

Frequently Asked Questions