How To Make Fattoush (Middle Eastern Bread Salad) at Home

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

Many cuisines have a bread salad made from peak produce and stale or toasted bread, all tossed together for a meal made of what’s in season and what’s around. Fattoush is no different, except that the addition of toasted pita and loads of fresh herbs make fresh summer produce — think juicy tomatoes and cool, crunchy radishes and cucumber — blush with flavor.

Ingredients

2 (7- to 8-inch) pita breads
1 tablespoon olive oil
1/4 teaspoon ground sumac
1/4 teaspoon kosher salt
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice (from 1 lemon)
1 tablespoon ground sumac
1 teaspoon granulated sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 radishes, thinly sliced
2 medium scallions, thinly sliced
1/2 medium English or hothouse cucumber, halved lengthwise and thinly sliced
3 cups coarsely chopped romaine lettuce (from 1/2 heart of romaine lettuce)
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves, torn
1/4 cup fresh flat-leaf Italian parsley, coarsely chopped
1 teaspoon ground sumac (optional)
Measuring cups and spoons
Cutting board
Chef's knife
Glass jar
Large bowl

Instructions

Season and toast the pita bread: Arrange a rack in the middle of the oven and heat to 350°F. Brush the pita with the oil and sprinkle with the sumac and salt. Cut the pita into bite-sized pieces, then arrange on a baking sheet. Bake until crisp on the bottom and edges, 10 to 12 minutes. Break into bite-sized pieces.
Make the vinaigrette: Place all of the vinaigrette ingredients in a glass jar. Cover and shake vigorously until emulsified.
Build the salad: Place all the salad ingredients except the sumac in a large bowl. Top with the toasted pita, drizzle with enough sumac vinaigrette to coat the greens and pita, and toss to combine. Dust the top of the salad with the ground sumac, if desired, and serve immediately.