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Fattoush (Lebanese Pita Salad)

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Fattoush (Lebanese Pita Salad)

Cuisine:Lebanese

Course:Side Dish

20m prep 10m cook 30m ready

6 to 8 servings Along with Panzanella, this bread salad is a summer darling; just the thing to make when tomatoes and cucumbers are abundant and appetites crave refreshment. For a simple, satisfying outdoor meal, prepare the vegetables and dressing and keep them separate, then proceed to grill any fish, chicken, or kebabs. With the grill still on, lightly oil and grill the pitas until they are toasted and crispy. Toss the salad and serve the grilled protein on top. Sumac is by no means essential, but we highly recommend you seek it out for its distinctively bright, tangy flavor and its beautiful brick-red color.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • Bagels
    • Pitas
    • Olive oil
    • Kosher or coarse sea salt
    • (Cracked black pepper)
    Sub-recipe steps
    1. Preheat the oven to 400°F. Lie flat and cut into ⅛-inch-thick slices: Bagels
    2. or cut into 8 wedges: Pitas
    3. Lay out on a baking sheet and brush one side with: Olive oil
    4. Sprinkle with: Kosher or coarse sea salt; (Cracked black pepper)
    5. Bake until golden brown, 5 to 7 minutes. Transfer to a wire rack to cool. Break into smaller pieces, if desired. Store in an airtight container after completely cooled.
  • ½ large head romaine lettuce, torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved, or 3 Roma or plum tomatoes, cut into thin wedges or half-moons
  • 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
  • 6 radishes, thinly sliced
  • 6 green onions, thinly sliced
  • ⅔ cup loosely packed flat-leaf parsley leaves
  • ¼ cup coarsely chopped mint
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • (1 ½ tablespoons ground sumac)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Pita Chips, using two 7-inch pita breads
  • ½ large head romaine lettuce, torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved, or 3 Roma or plum tomatoes, cut into thin wedges or half-moons
  • 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
  • 6 radishes, thinly sliced
  • 6 green onions, thinly sliced
  • ⅔ cup loosely packed flat-leaf parsley leaves
  • ¼ cup coarsely chopped mint
  • 1 ½ to ⅔ cup Vinaigrette, made with lemon juice
  • (1 ½ tablespoons ground sumac)

Let's Cook

  1. Step 1.

    Prepare: Pita Chips, using two 7-inch pita breads

  2. Step 2.

    Break the chips into bite-sized pieces and set aside. Combine in a large bowl: ½ large head romaine lettuce, torn into bite-sized pieces; 1 cup cherry tomatoes, halved, or 3 Roma or plum tomatoes, cut into thin wedges or half-moons; 1 small cucumber, peeled, halved lengthwise, seeded, and sliced; 6 radishes, thinly sliced; 6 green onions, thinly sliced; ⅔ cup loosely packed flat-leaf parsley leaves; ¼ cup coarsely chopped mint

  3. Step 3.

    Toss well with: ½ to ⅔ cup Vinaigrette, made with lemon juice; (1 ½ tablespoons ground sumac)

  4. Step 4.

    Add the pita toasts and toss again.

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