Syrian Fattoush
Fattoush began as a resourceful way to use up stale flatbread rather than waste it, turning day-old pita into the crunchy base of a fresh vegetable salad instead of throwing it away. It's one of the clearest examples in Levantine cooking of a dish built entirely around not letting anything go to waste, a principle found in many traditional Syrian kitchens. Sumac, the tart crimson spice sprinkled generously over the top, is what gives fattoush its distinctive sourness and sets it apart from other chopped salads in the region. Timing matters more here than in most salads: the bread must go in at the very last moment, since even a few extra minutes in the dressing turn its crisp pieces soft and chewy.
Pita added at the very last moment
The toasted bread goes in right before serving so it keeps its crunch instead of soaking up the dressing and going soft.
Sumac brings a sharp citrus note
Tart, tangy sumac is whisked into the dressing and sprinkled on top, giving the salad its signature sour edge without any actual citrus.
A mix of crisp raw vegetables
Tomatoes, cucumber, radishes, and lettuce are all chopped small so every bite carries a bit of each vegetable and the bread.
Dressed lightly, tossed at the end
A simple olive oil and lemon dressing is poured on just before serving, keeping the vegetables crisp rather than wilted.
Ingredients 4 servings
- 2 pita breads, toasted until crisp
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 4 radishes, thinly sliced
- 1 romaine lettuce, chopped
- 4 spring onions, sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp sumac, plus extra for garnish
How to make it
- 1Break the toasted pita into bite-sized pieces and set aside to stay crisp while you prepare the rest of the salad.
- 2Chop the tomatoes, cucumber, radishes, and lettuce into bite-sized pieces and place them in a large bowl.
- 3Add the sliced spring onions to the bowl along with the chopped vegetables.
- 4In a small bowl, whisk together the olive oil, lemon juice, and sumac to make the dressing.
- 5Pour the dressing over the vegetables and toss gently to coat everything evenly.
- 6Add the toasted pita pieces just before serving so they stay crunchy rather than turning soggy.
- 7Sprinkle with extra sumac and serve immediately while the bread is still crisp.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
