Fattoush
Fattoush is a Levant-style bread salad that balances crisp, fried pita with garden vegetables and a sharp, sumac-heavy dressing. The secret is the timing: fry the bread just before serving so it retains its crunch, and toss everything together only at the last possible second to keep the greens from wilting.
The texture is everything.
This salad is defined by the contrast between cold, crisp vegetables and fried, golden bread shards. Keep the dressing separate until the moment you sit down to eat.
- Heavy-bottomed skillet
- Large mixing bowl
- Chef's knife
What goes in.
- 2large pita breads, torn into bite-sized pieces
- 1/4 cupneutral frying oil
- 3large heirloom tomatoes, chopped into chunks
- 2Persian cucumbers, diced
- 1heart of romaine, chopped
- 1/2 cupradishes, sliced thin
- 1/2 cupfresh mint leaves, torn
- 1/2 cupflat-leaf parsley, chopped
- 3 tbspextra virgin olive oil
- 2 tbsppomegranate molasses
- 1 tbspground sumac
- 1lemon, juiced
- 1 tspsea salt
Shallow frying the pita
Do not bake the bread if you want a true crunch; shallow fry it in oil until it turns deep gold. Drain on paper towels so it stays brittle rather than oily.
The method.
Fry the bread
Heat the oil in a skillet over medium-high. Add the pita pieces. Fry for 2-3 minutes, stirring constantly, until they are deep golden brown. Remove immediately to a paper-towel-lined plate.
Prepare the dressing
In a small jar, whisk together the olive oil, pomegranate molasses, lemon juice, sumac, and salt until thick and emulsified.
Assemble the base
Combine the tomatoes, cucumbers, romaine, radishes, mint, and parsley in a large bowl. Keep refrigerated until ready to serve.
Finish the dish
Pour the dressing over the vegetables and toss. Add the fried pita pieces at the final second and fold once. Serve immediately.
Other turns to take.
Winter Fattoush
Swap the tomatoes for roasted beets or thinly shaved fennel for a firmer texture.
Spicy Fattoush
Add a teaspoon of red chili flakes or half a minced serrano pepper to the dressing.
When it doesn't go to plan.
Choose a sumac that is deep burgundy; if it looks dull or brown, it has lost its tartness.
Do not over-toss; you want the dressing to coat the vegetables without turning the pita into mush.
Use pita that is slightly stale—it fries up faster and stays crunchier.
The ones that keep coming up.
Can I make this ahead of time?
Prepare the dressing and chop the vegetables separately. Combine everything just before you serve to ensure the pita stays crisp.
Is pomegranate molasses necessary?
It provides the characteristic deep acidity and body. If you cannot find it, a splash of high-quality balsamic vinegar is the closest substitute, though it lacks the fruitiness.
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