Fattoush Salad
Recipe No.: A-13
Arab25 minServes 4
Fattoush is a Levantine salad of fresh vegetables and herbs with toasted or fried pieces of flatbread, dressed with sumac, a sour element and olive oil. Its name comes from the Arabic fatt, 'to break or crumble', and it belongs to the fattat family built on stale bread. Food historians note that vegetarian tharid recipes resembling fattoush appear in the 10th-century cookbook of Ibn Sayyar al-Warraq, but the emergence of fattoush in its present form is not documented.
Ingredients for Fattoush Salad
- For the salad
- 1large pita (about 100 g), cut or torn into bite-size pieces
- 2 tbspolive oil for the bread
- 1small romaine lettuce, chopped (about 250 g)
- 3medium tomatoes, cut into cubes
- 2cucumbers, cut into cubes (about 250 g)
- 5radishes, sliced, and 4 scallions, sliced
- ½ cupcoarsely chopped parsley and ¼ cup chopped fresh mint
- For the dressing
- ¼ cuplemon juice (about 2 lemons)
- ¼ cupextra-virgin olive oil
- 1 clovegarlic, crushed
- 1½ tbspsumac and 1 tbsp pomegranate molasses
- 1 tspdried mint and ½ tsp salt
Method
- Heat the oven to 190°C. Toss the bread with the olive oil and a pinch of salt on a tray and bake 8 to 10 minutes until golden and crisp (or fry it in plenty of oil until browned).
- Whisk the lemon juice, oil, garlic, sumac, molasses, dried mint and salt in a small bowl and taste to adjust the acidity.
- Combine the lettuce, tomatoes, cucumbers, radishes, scallions, parsley and mint in a large bowl.
- Pour the dressing over the vegetables and toss gently, then add the crisp bread just before serving so it stays crunchy.
- Sprinkle a little more sumac on top and serve immediately.
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