Fattoush
This salad relies on the contrast between crisp, fried bread and the bright acidity of seasonal produce. It is a dish of textures, where the bread acts as a structural element rather than a side.
Texture is everything
Your success depends on the bread; if it is stale, it will not fry properly, and if it is soft, the salad loses its character.
- Heavy-bottomed skillet
- Large mixing bowl
- Chef's knife
- Tongs
What goes in.
- 2pita breads, cut into bite-sized squares
- 3 tbspolive oil for frying
- 3firm tomatoes, diced
- 2Persian cucumbers, chopped
- 1 bunchradishes, thinly sliced
- 1 cupfresh parsley, roughly chopped
- 1/2 cupfresh mint leaves, torn
- 3 tbspextra virgin olive oil
- 2 tbspfresh lemon juice
- 1 tbspsumac
- 1 clovegarlic, minced
- 1 tsppomegranate molasses
Dress at the last second
Toss the vegetables in the dressing first, then fold in the fried pita immediately before serving to prevent the bread from turning soggy.
The method.
Fry the bread
Heat the 3 tablespoons of oil in a skillet over medium heat. Add the pita squares and fry until they are a deep golden brown and crisp. Remove to a paper towel to drain.
Prepare the dressing
In the bottom of your large bowl, whisk together the olive oil, lemon juice, sumac, minced garlic, and pomegranate molasses until it forms a cohesive emulsion.
Chop the vegetables
Dice the tomatoes and cucumbers into similar sizes. Slice the radishes thin enough to see light through them. Combine these in the bowl with the herbs.
Toss and serve
Add the vegetables to the dressing and toss to coat. Fold in the fried pita bread at the last possible moment so the edges stay sharp.
Other turns to take.
Winter variation
Add thinly sliced red onion and use pomegranate seeds to replace the moisture lost by less-than-ideal winter tomatoes.
Heartier version
Add a handful of chickpeas to the base to give the salad a bit more weight.
When it doesn't go to plan.
Sumac is non-negotiable; its tart, earthy profile is the signature of the dish.
Do not peel the cucumbers unless the skin is thick or waxy.
If your pita is soft, toast it in a 350F oven for five minutes before frying.
The ones that keep coming up.
Can I use store-bought pita chips?
You can, but they are often too salty and lack the proper thickness, which causes them to dissolve into the dressing much faster than fresh-fried bread.
What if I can't find pomegranate molasses?
You can simmer a small amount of pomegranate juice until it reduces to a syrup, or omit it and add a tiny pinch of sugar to balance the lemon.
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