Fattoush
Levantine Bread Salad with Sumac
Fattoush is among the best loved of the Levantine salads, a crisp tumble of garden vegetables and herbs tossed with fried pita and a lemony sumac dressing. It began as a thrifty way to use up day-old bread and has earned a steady place on Palestinian tables, most of all in the warmer months when tomatoes and cucumbers are at their peak. The sumac gives it a tart, faintly fruity edge that makes the whole bowl feel bright.
Method
Peel the cucumbers and finely dice them along with the tomatoes.
Thinly slice the radishes, and finely chop the green onions, mint, and parsley.
Roughly chop the olives and tear or chop the romaine into bite-sized pieces.
Combine all the vegetables and herbs in a large bowl.
Cut the pita into chips and fry in a little oil over medium heat until golden and crisp, about 3-5 minutes. Drain, cool, then add to the vegetables.
For the dressing, whisk together the lemon juice, olive oil, crushed garlic, sumac, and salt until emulsified.
Toss the salad with the dressing just before serving so the pita stays crunchy.
If you expect leftovers, store the dressing and salad separately to keep the vegetables and pita chips crisp.
Cook’s notes
- Fresh purslane is a traditional addition worth seeking out for its lemony, slightly succulent bite.
- Add the pita chips at the very last moment so they stay crisp rather than turning soggy.
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