Fattoush 🥗 crunchy pita salad 🇱🇧

Description

Crisp lettuce, tomatoes, cucumbers, radishes, and herbs tossed with toasted pita shards and a bright sumac–lemon dressing. 🫒

Hook
Bake the pita till shattery, then shower with sumac and a punchy lemon–garlic dressing. ✨

Ingredients

• Salad
• 🥬 Romaine or little gem, chopped: 200 g (6–7 cups / 7 oz)
• 🍅 Tomatoes, diced: 250 g (1½ cups / 8.8 oz)
• 🥒 Persian/mini cucumbers, half-moons: 200 g (1½ cups / 7 oz)
• 🌶️ Radishes, thinly sliced: 80 g (1 cup / 2.8 oz)
• 🧅 Spring onion or red onion, thinly sliced: 40 g (½ cup / 1.4 oz)
• 🌿 Flat-leaf parsley, chopped: 15 g (½ cup / 0.5 oz)
• 🌿 Fresh mint, chopped: 10 g (⅓ cup / 0.35 oz)
• 🫓 Pita breads: 2 medium (180 g / 6.3 oz)
• For the toasted pita
• 🫒 Olive oil: 20 ml (1½ tbsp / 0.7 fl oz)
• 🌶️ Ground sumac: 4 g (1½ tsp / 0.14 oz)
• 🧂 Fine salt: a big pinch
• Dressing
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🫒 Extra-virgin olive oil: 60 ml (¼ cup / 2 fl oz)
• 🧄 Garlic, very finely grated: 1 small clove (3 g / 0.1 oz)
• 🌶️ Sumac: 2 g (1 tsp / 0.07 oz)
• 🧂 Fine salt: 4 g (¾ tsp / 0.14 oz)
• ⚫ Black pepper: to taste

Preparation

1. 1️⃣ Toast the pita (crunchy shards)
2. Heat oven to 180°C (356°F). Split pitas into two thin rounds; brush with oil, sprinkle 1½ tsp sumac + salt. Bake on a sheet 8–10 min until deep golden and crisp. Cool, then break into bite-size shards.
3. 2️⃣ Make the dressing
4. Whisk lemon juice, garlic, sumac, salt, and pepper. Stream in olive oil until slightly thickened.
5. 3️⃣ Prep the veg
6. Pat tomatoes and cucumbers dry with paper towels (prevents sogginess). Combine all salad veg and herbs in a large bowl.
7. 4️⃣ Toss & finish
8. Right before serving, add ¾ of the pita shards and dressing; toss gently to coat. Taste for salt/acid. Top with the remaining shards and a dusting of sumac.
9. > Pro tip: If holding 30+ min, keep pita and dressing separate; toss at the table.

Total Time

⏱️ Prep: 15 min

🔥 Toasting: 10 min

😌 Rest (cool pita): 5 min

🕒 Total: 30 min

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