Fattoush
This is a salad defined by contrast: the sharp bite of radish against the cooling cucumber, and the deep, earthy tang of sumac cutting through the richness of fried bread. It relies on the quality of your garden vegetables and the integrity of the pita.
Wait to assemble until the very last second.
The bread loses its structural integrity the moment it hits the dressing. Chop your vegetables and mix the dressing ahead of time, but keep them separate until you hear the sound of the spoon hitting the bowl.
- Heavy-bottomed skillet
- Large salad bowl
- Sharp chef's knife
What goes in.
- 2stale pita breads, cut into 1-inch squares
- 3 tbspolive oil for frying the bread
- 4Persian cucumbers, diced into half-moons
- 4vine-ripened tomatoes, chopped into 1/2-inch pieces
- 5radishes, sliced paper-thin
- 1 bunchfresh flat-leaf parsley, leaves picked and coarsely chopped
- 1/2 cupfresh mint leaves, torn
- 3scallions, thinly sliced on the bias
- 1/4 cupextra virgin olive oil
- 3 tbsppomegranate molasses
- 1.5 tbspground sumac
- 1lemon, juiced
- 1 tspsea salt
Searing the Bread
Fry the pita squares in a single layer over medium-high heat until they transition from pale to a deep, uniform bronze. Pull them from the heat the moment they smell toasted, as they continue to crisp while cooling on a wire rack.
The method.
Fry the bread
Heat the 3 tablespoons of oil in a skillet over medium heat. Fry the pita pieces until golden brown, about 3-4 minutes. Drain on a paper towel and sprinkle immediately with a pinch of sumac.
Prepare the dressing
In a small jar, whisk together the extra virgin olive oil, pomegranate molasses, lemon juice, salt, and the remaining sumac until emulsified.
Chop the vegetables
Combine the cucumbers, tomatoes, radishes, scallions, parsley, and mint in a large chilled bowl.
Assemble
Pour the dressing over the vegetables and toss. Add the fried pita pieces at the very last moment. Toss once more to coat and serve immediately.
Other turns to take.
Winter Fattoush
Swap the tomatoes for roasted beets or thinly sliced fennel to provide crunch when the produce is less bright.
Spiced Bread
Toss the pita pieces with a teaspoon of dried za'atar or smoked paprika before frying for a punchier base.
When it doesn't go to plan.
Use pita that is a day or two old; fresher bread absorbs too much oil.
If your pomegranate molasses is particularly thick, thin it with a teaspoon of warm water before adding to the oil.
Slice the radishes using a mandoline if you have one to ensure they are thin enough to practically melt into the dressing.
The ones that keep coming up.
Can I make this ahead of time?
You can prepare the vegetables and the dressing separately, but do not combine them until you are ready to put the salad on the table, or the vegetables will release too much water.
What if I cannot find pomegranate molasses?
A mix of honey and extra lemon juice can mimic the acidity, though you lose the deep color and characteristic fruitiness.
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