Middle Eastern · Salad · Easy
Fattoush
A crunchy bread salad with crisp vegetables, purslane, and a tangy sumac dressing.
The whole recipe in 60 seconds
Fattoush, in 5 ideas
- Add the bread at the last minute so it stays crunchy.
- Sumac gives the signature tangy, almost lemony flavor.
- Purslane is traditional and wonderfully crisp.
- Day old pita works best for the chips.
- The dressing should be bold; the bread soaks it up.
What you need
Ingredients
- 2 pitas, torn into pieces
- 1/4 cup olive oil, plus more for dressing
- 1 romaine heart, chopped
- 2 tomatoes, diced
- 1 cucumber, diced
- 4 radishes, sliced
- 1/2 red onion, sliced
- 1 cup purslane or arugula
- 1/4 cup lemon juice
- 2 tsp sumac, plus more to garnish
- 1 tsp salt
- 1/4 cup chopped mint
How to make it
Directions
- Toss pita pieces with olive oil and salt; bake at 400F until crisp, about 10 minutes.
- Combine all vegetables and herbs in a large bowl.
- Whisk olive oil, lemon juice, sumac, and salt into a dressing.
- Add pita chips just before serving and toss with dressing.
- Garnish with extra sumac.
Money saver. Stale pita is perfect here; never throw it away.