Fattoush Salad
A vibrant Lebanese bread salad with crispy fried pita, fresh vegetables, and a tangy sumac dressing. Known as فتوش in Arabic, this is a staple of Levantine mezze.
Method
This fattoush has been in our family for generations — a perfect balance of crispy, fresh, and tangy that makes it the first dish to disappear at any gathering.
Preheat oven to 200°C (400°F). Tear pita into bite-sized pieces, toss with olive oil and a pinch of salt. Spread on a baking sheet and bake for 8–10 minutes until golden and crispy.
While pita bakes, prep your vegetables: chop romaine into 2cm pieces, halve cherry tomatoes, dice cucumber into half-moons, thinly slice radishes, and chop green onions.
Pick mint and parsley leaves and roughly tear or chop them.
Make the dressing: whisk together lemon juice, olive oil, sumac, pomegranate molasses, minced garlic, and salt.
Combine all vegetables and herbs in a large bowl. Add the crispy pita.
Pour dressing over the salad and toss to coat. Taste and adjust seasoning — add more sumac or lemon to your liking.
Serve immediately so the pita stays crispy, or let it sit 5 minutes for slightly softened pita (both are valid!).
Notes
The secret is using sumac generously — it gives the salad its signature tartness. Pomegranate molasses is traditional and adds a beautiful depth; if you can't find it, add a little more lemon and a tiny pinch of sugar. Best served the day of — the pita will soften if left overnight.
