Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted bites of pita bread and a tangy sumac dressing! A perfect way to use leftover pita bread, this fattoush salad recipe comes together in minutes and is hearty enough to be a meal on its own.
You may have noticed that I have a thing for bread salads, like this chopped Caesar with a giant crouton, this reinvention of a muffuletta sandwich as a salad or this cornbread salad. So when we had leftover pita bread it made perfect sense to add a Lebanese version: Fattoush!
Fattoush salads have a nearly endless list of possible ingredients from radishes and romaine to purslane, parsley and pomegranate! You can also add a sprinkle of feta or handful of black or green olives. Go with what looks best at your grocery store or farmer’s market. In my mind, there are only two rules: get your torn bits of pita nicely toasted so you get that delicious crunch in every bite and don’t skip the sumac in your dressing – there’s no other spice quite like it!
Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted bites of pita bread and a tangy sumac dressing! A perfect way to use leftover pita bread (ideally homemade!), this fattoush salad recipe comes together in minutes and is hearty enough to be a meal on its own.
- 2 pita breads
- 1/4 cup olive oil
- kosher salt to taste
- 1 head romaine lettuce torn into bite size pieces
- 1 pint cherry tomatoes halved
- 1 English cucumber halved and thinly sliced
- 1/2 medium red onion thinly sliced and separated in to 1/2 circles
- 1/2 cup fresh mint leaves torn into small pieces
- 1 clove garlic minced
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon honey
- 1 teaspoon sumac
- 1/2 teaspoon kosher salt or more
- freshly ground black pepper to taste
- 1/3 cup extra virgin olive oil
Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
Combine all salad ingredients in a large bowl and toss gently to combine.
In a separate bowl combine first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow but steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Drizzle dressing over salad and gently toss to coat evenly. Sprinkle crispy pita bites over the top and serve!