Lebanon · Lebanon

Fattoush

Name: Fattoush
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: pita bread 120 g; romaine lettuce 150 g; tomatoes 250 g; cucumber 200 g; radishes 80 g; scallions 25 g; fresh mint leaves 8 g; olive oil 30 ml; lemon juice 35 ml; ground sumac 3 g; salt 3 g

Crisp toasted pita adds crunch to a lemon-sumac vegetable salad.

30 minutes · 4 servings · Easy

Fattoush is a bread salad, and the bread is not a side note, it is the point. Pita is fried or baked until it is properly crisp, then torn rather than cut, so the pieces stay irregular and catch the dressing. It is the way to use up yesterday's bread, and it is eaten at the table with a spoon, not plated prettily.

Ingredients

pita bread120 g
romaine lettuce150 g
tomatoes250 g
cucumber200 g
radishes80 g
scallions25 g
fresh mint leaves8 g
olive oil30 ml
lemon juice35 ml
ground sumac3 g
salt3 g

Directions

1
Heat oven to 190°C. Tear pita into bite-size pieces, toss with 10 ml oil and bake for 8–10 minutes, turning once. Cool completely.
Pita pieces are dry, golden and crisp.
2
Wash and dry vegetables. Chop lettuce, tomato and cucumber; slice radishes and scallions, and tear mint. Whisk lemon, sumac, salt and remaining 20 ml oil.
Vegetables are dry enough not to dilute dressing.
3
Toss vegetables with dressing just before eating. Fold in cooled pita and serve immediately.
Pita keeps its crunch against the juicy vegetables. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content