How to Make Fattoush Salad
Shows tomatoes, cucumber, herbs, pita and sumac; exact measures and pita preparation may differ from FOOD.
Official cooking video · The Mediterranean Dish · YOUTUBELebanese Sumac and Crispy-Pita Fattoush
Four servings of crunchy Levantine vegetable salad with lemon-sumac dressing and toasted pita.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Preheat oven to 200°C. Tear 120 g pita into bite-size pieces, brush with 10 ml oil and toast 7–10 minutes until crisp, turning once.
- 02
Wash tomatoes, cucumber, lettuce and radishes; chop 300 g tomatoes, 250 g cucumber, 180 g lettuce and 100 g radishes. Wash and chop 25 g parsley and 12 g mint.
- 03
Whisk 45 ml lemon juice, remaining 35 ml oil, 8 g sumac, 6 g minced garlic and 3 g salt into a dressing.
- 04
Toss chopped vegetables and herbs with dressing; fold in cooled toasted pita immediately before serving. Divide into four bowls before the bread softens.
Before you cook
Pita contains wheat; check packaged bread and ground sumac labels for other allergens. Rinse fresh vegetables and herbs, and use clean cutting surfaces. Cool toasted pita and add immediately before serving. Refrigerate prepared salad within two hours at 4°C/40°F or below.
Allergens: wheat from pita; check bread and spice labels
Image & source credits
These illustrations stand in for food photos.
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