Fattoush

Ingredients

Preparation

1. 1

   Preheat the oven

   Preheat the oven to 190°C conventional. Line a baking tray with baking paper so the pita can toast quickly and evenly.

2. 2

   Prepare the pita

   If desired, separate the two layers of the pita breads, then cut or tear them into pieces about three to four centimetres wide. Irregular pieces give the salad a pleasant texture.

3. 3

   Season the pita

   Place the pita on the tray, drizzle with the 20 ml olive oil and toss by hand so every piece is lightly coated. Sprinkle with a small pinch of salt and a little sumac if desired.

4. 4

   Toast the pita

   Bake for eight to ten minutes, stirring halfway through. The pita should become dry, crisp and golden without burning. Remove from the oven and let cool completely.

5. 5

   Wash and dry the vegetables

   Wash the tomatoes, cucumber, lettuce, radishes, onions and herbs thoroughly. Dry the lettuce, parsley and mint especially well so excess water does not dilute the dressing.

6. 6

   Cut the tomatoes

   Cut the tomatoes into pieces about two to three centimetres wide. If they are very juicy, let them drain for a few minutes in a sieve to prevent excess liquid collecting in the bowl.

7. 7

   Prepare the cucumber and radishes

   Cut the cucumber into half-moons or dice about one centimetre wide. Thinly slice the radishes so they add crunch without dominating each bite.

8. 8

   Prepare the lettuce

   Tear or cut the romaine into pieces about three to four centimetres wide. Avoid cutting it too finely so it retains volume and crunch.

9. 9

   Prepare the herbs and onion

   Finely slice the spring onion. Roughly chop the parsley and more finely chop the mint. Keep the herbs separate until the final toss to preserve freshness.

10. 10

    Prepare the dressing

    In a bowl, mix the lemon juice, pomegranate molasses, about 6 g of sumac, salt and pepper. Whisk until the salt is partly dissolved.

11. 11

    Emulsify with oil

    Gradually whisk in the 65 ml extra virgin olive oil. The dressing should be glossy, distinctly tangy and slightly fruity.

12. 12

    Taste the dressing

    Taste before dressing the salad. Add more lemon for extra acidity, a little molasses for a fruitier note or a pinch of salt if necessary.

13. 13

    Combine the vegetables

    Combine the lettuce, tomatoes, cucumber, radishes and spring onion in a large bowl. Toss once very gently without dressing.

14. 14

    Add the herbs

    Add the parsley and mint. Distribute the herbs through the salad by lifting the ingredients rather than pressing them down.

15. 15

    Dress just before serving

    Pour over about three quarters of the dressing immediately before serving. Toss gently, then taste. Add the remainder only if needed so the salad is not overdressed.

16. 16

    Add the crisp pita

    Add about two thirds of the toasted pita pieces and toss very briefly. Keep the remainder for the top so some pieces stay especially crisp.

17. 17

    Finish with sumac

    Transfer to a large serving dish, add the remaining pita and sprinkle with the remaining sumac. Optionally finish with a drizzle of olive oil or a few drops of pomegranate molasses.

18. 18

    Serve immediately

    Serve immediately so the lettuce remains fresh and the pita stays crisp. Fattoush pairs especially well with hummus, kibbeh, falafel, shawarma and grilled meats.

Tips & tricks

• Use very fresh, well-chilled vegetables for maximum crunch.
• Dry the lettuce and herbs thoroughly after washing so the dressing is not diluted.
• Cut the vegetables into similarly sized pieces for a balanced salad.
• Use slightly stale pita bread because it becomes crisper when cooked.
• Toast or fry the pita separately and add it only at the last moment.
• Sumac is essential to the traditional tangy flavour of fattoush.
• Add pomegranate molasses gradually because its intensity varies by brand.
• Taste the dressing before adding it and adjust the lemon, salt and molasses.
• Add the fresh herbs just before the final toss.
• Avoid dressing too early because the tomatoes and cucumber will release water.
• Toss with your hands or two large spoons so the vegetables are not crushed.
• Serve immediately after adding the pita so it stays crisp.

Variations

• Add fresh pomegranate seeds for extra fruitiness.
• Add finely chopped green or red peppers.
• Add fresh purslane if available.
• Replace some of the romaine lettuce with rocket.
• Fry the pita instead of toasting it for a richer version.
• Add extra sumac for a very tangy salad.
• Add a few olives for a saltier note.
• Add chickpeas to turn the salad into a more substantial meal.

Storage

Fattoush is best immediately after assembly. The chopped vegetables can be stored separately for up to twenty-four hours in the refrigerator and the toasted pita for up to two days in an airtight container at room temperature. The dressing keeps for three days in the refrigerator. For maximum crunch, combine the salad, dressing and pita only when serving.

Nutrition facts(per serving)

What to serve with this recipe?

• Hummus
• Kibbeh
• Falafel
• Chicken shawarma

Frequently asked questions