In a world filled with carelessly thrown-together (learn: underwhelming) salads, fattoush is a vibrant breath of contemporary air (learn: a salad you’ll be excited to make and even crave). 

A zesty and vivid sumac dressing coats a medley of crunchy veggies and contemporary herbs, however the pièce de résistance? A scatter of za’atar pita chips, oven-baked until golden and oh so crunchy.

Take pleasure in this contemporary and light-weight but flavorful salad any time of yr. However have it in summer time when produce is at its peak, and also you’ll perceive why fattoush is one among my favourite salads of all time. 

What’s fattoush?

Originating in northern Lebanon, Fattoush is loved throughout the Levant (Lebanon, Syria, Palestine, Jordan) and comes from the Arabic root phrase fatt, that means to scatter or crush. It belongs to a bigger household of dishes often known as fattah, the place stale flatbread, quite than being wasted, kinds a central element of the dish:

“It’s probably that its origin, like that of many Arabic dishes, harkens again to instances of austerity … Bread was typically used to bulk issues up and switch different pantry staples, like legumes, right into a meal.” ~Reem Kassis, for Severe Eats

Regional variations abound, and if my very own fattoush-sampling journey is any indication, you would work your method all over the world making an attempt totally different variations and by no means get bored (shout out to Cafe Jabelle in Melbourne, Australia for an unforgettable fattoush; my San Diego neighbors should strive the model on Callie’s summer time menu).

The fattoush you’ll discover right here options the anticipated components—tomatoes & cucumbers, a lot of contemporary parsley and mint, and a sumac-olive oil dressing—however deviates in a method: quite than the standard deep-fried pita (scrumptious, after all), this one requires baked pita for ease. 

Baking entire pita brushed with olive oil is easy and efficient, yielding extremely crunchy pita chips. I additionally brush the pita with za’atar, a tip I picked up from my Lebanon-raised buddy who instructed me “we all the time sprinkle native za’atar on the fried pita.” 

PS: In the event you love the sound of this recipe, I extremely advocate Palestinian chef Sami Tamimi’s cookbook, Boustany! It’s a celebration of greens and an homage to Palestinian meals and tradition.

Ingredient notes

Tomatoes & cucumbers: Present in almost each variation of this salad as, traditionally, fattoush was made with three main components: tomatoes, cucumbers, and bread.

Tomato ideas: If it’s tomato season the place you reside, any ripe tomato will work (heirlooms could be swoonworthy!). In the event you’re making this dish through the colder months, use cherry tomatoes, as these are typically the sweetest.

Cucumber ideas: I like Persian cucumbers (crisp, mildly candy), however an English cucumber will work (scrape out these seeds!).

Lebanese pita: One in all THE defining parts of this salad. If doable, use skinny pita, like Lebanese pita or a generically-labeled “Arabic-style pita,” as these get crispiest within the oven. (Curious concerning the conventional methodology of deep-frying the pita? Bounce to the tip of the Ideas part for directions!).

Ideas for getting: When you have a Center Japanese market, they may have loads of pita choices. If not, use no matter skinny pita you’ll find at your native grocery retailer

Bonus veggies: That is the place you’ll see variation throughout totally different recipes. I like utilizing scallions for his or her gently garlicky edge and radishes for his or her peppery chunk.

Substitute: Not a radish fan? Examine the “make this fattoush your individual” part for swaps. No scallions? You can use crimson onions however be certain to soak them in ice water for ~10 minutes, as they’re fairly harsh in any other case.

Contemporary herbs: Completely integral to fattoush’s taste identification. Parsley and mint are the standard duo, however you would add a small handful of cilantro in the event you find it irresistible.

Sumac: Extensively utilized in Center Japanese cooking and important to fattoush, this berry-hued spice shapes the dressing’s taste profile with its singular fruity tartness and vivid tang.

Ideas for getting: Bought at spice retailers (my fave is from Burlap and Barrel!), Center Japanese markets, some well-stocked grocery shops, or on-line.

Pomegranate molasses: I doubt I’ll ever tire of gushing about this ingredient: it provides an inimitable candy tang and squeal-inducing zing to the dressing. 

Ideas for getting: Search for “all pure” pomegranate molases the place the sole ingredient is pomegranate juice. This is my favourite model, however I additionally take pleasure in all of these manufacturers. Discover much more choices at Center Japanese markets!

Step-by-step directions

1. Mix 2 ½ tablespoons olive oil, za’atar, kosher salt, and black pepper in a small bowl. Organize the pita on a rimmed sheet pan. 

2. Rub half of the seasoned oil combination into the highest sides. Flip and repeat on the opposite facet of the pita with the remaining oil.

3. Bake the pita in a 400ºF/200ºC oven for five minutes, fastidiously flip, and bake for 4 to five minutes or till deeply golden brown and crunchy.

4. Let cool a bit after which tear into bite-sized items. 

5. Chop the cucumbers, tomatoes, and radishes into bite-sized items (full directions are in the recipe card). Thinly slice the scallions. Chop the mint and parsley.

6. Add all of the veggies and herbs to a big bowl.

7. Add the dressing components: grated garlic, lemon zest and juice, sumac, pomegranate molasses, olive oil, salt, and black pepper.

8. Gently toss. Simply earlier than serving, scatter the toasted pita chips on high. Take pleasure in instantly!

Ideas for making this recipe

Be deliberate about produce!

This salad places contemporary produce middle stage, so it’s value it to hunt out the best-quality veggies you’ll be able to afford/discover. Try your native farmers’ market or meals co-op when you’ve got one 🙂 

And attempt to slice the veggies into bite-sized items which can be roughly the identical measurement. Mouthfuls of similarly-sized morsels in a wide range of textures = an beautiful consuming expertise.

Pita Ideas

If doable, search out Lebanese-style pita or “Arabic-style” pita, which is skinny and flat. That is what’s historically utilized in fattoush, and it crisps up finest within the oven. 

In our checks, when baking barely thicker pita, some items keep chewy as a substitute of getting crunchy. Admittedly, this can be a minor tragedy… but it surely does dampen the textural expertise. 

In case your pita is barely thicker, make these changes:

1. You could want solely 2 pita as a substitute of three (use the burden listed within the recipe card as your information).
2. Heat the pita, both within the microwave for 10-15 seconds or within the toaster for 30 seconds, till heat–this makes it much less more likely to tear. 
3. Slice by way of the seam to separate the pita into two single rounds.
4. Bake at a barely decrease temperature to forestall burning. See the recipe card notes for specifics.

Add the pita simply earlier than serving

Maybe greater than every other salad within the RPL universe, this one is finest eaten contemporary—as in, inside the first hour of constructing it. 

One of many many textural delights of fattoush is the crunch of crisp pita in every chunk, however the longer the assembled salad sits, the extra the pita succumbs to the inevitable destiny of bread uncovered to moisture: sogginess.

So add the pita to the salad proper earlier than you serve it for peak textural distinction. 

Wish to prep forward of time? Try the primary FAQ!

Make this fattoush your individual!

Permission to riff, granted.

• Not a fan of spicy radishes? Attempt diced crimson/yellow/orange bell pepper. Or simply extra cucumber. 
• Love cilantro? Exchange a few of the parsley with cilantro.
• Don’t have za’atar? Mud the baked pita chips with sumac.
• Add lettuce. Chopped romaine is utilized in many variations of fattoush so be happy so as to add some in (personally, I’m a fan of a lettuce-free salad!). 
• Keen on a creamy dressing? Drizzle a tablespoon or two of tahini into the dressing.
• Desire a sprinkle of indulgence? End with vegan feta (…try my recipe for Greek-style vegan feta)

Easy methods to deep fry pita 

If you wish to strive the standard methodology of deep frying the pita (quite than baking it), right here’s the run-down:

• Warmth sufficient neutral-flavored oil for deep frying (or shallow frying) in a high-sided saucepan over medium-high;
• Tear the pita into items;
• Working in batches as wanted, fry the pita for 3 to 4 minutes, stirring regularly, till golden.
• Switch to a paper-towel lined floor and sprinkle with salt and za’atar.

Incessantly Requested Questions

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Massive Vegan Taste

Methods and 150 recipes to grasp vegan cooking.

• Organize a rack within the high third of the oven. Preheat to 425ºF/220ºC (see Observe 1 if pita will not be skinny).

• Whereas the oven preheats, wash and chop the greens.Slice the cucumbers lengthwise, scoop out the seeds, then cube into ½” (1.25 cm) items.Halve a few of the cherry tomatoes, quarter some, and/or slice others. Quite a lot of shapes is good. If utilizing larger tomatoes, reduce into the identical measurement as cucumbers.Chop the radishes barely smaller than the cucumbers.Trim the roots and any bruised tops on the scallions, then thinly slice.
• Toast the pita: In a small bowl, combine collectively 2 ½ tablespoons (35g) olive oil, the za’atar, black pepper to style, and ½ teaspoon kosher salt (or half quantity sea salt/desk salt). Place the pita on a rimmed sheet pan (they may barely overlap). Pour half of the seasoned oil combination on the tops of the pita and rub it in. Flip and coat the second facet. Bake for five minutes, then fastidiously flip (the pita is scorching!) and bake for 4 to five extra minutes or till deeply golden brown and really crisp. Permit to chill, then tear aside into bite-sized items.

• Chop the herbs: Chop the parsley. Sliver the mint or finely chop it.

• Assemble the salad: In a big bowl, mix the cucumbers, tomatoes, scallions, radishes, parsley, and mint.Use a microplane to zest the lemon into the veggies (1 tablespoon / 3g zest), then grate the garlic into the bowl.Add 3 ½ tablespoons (52 mL) of lemon juice, the sumac (I often use 3 teaspoons), pomegranate molasses, 3 tablespoons (42g) olive oil, 1 teaspoon kosher salt (or half quantity sea salt/desk salt), and several other cracks of black pepper.Use clear arms or tongs to softly toss the dressing into the salad.Style, including the sweetener as wanted to steadiness acidity.

• Simply earlier than serving, scatter the salad with the toasted pita chips and gently toss.

• Style, including extra pomegranate molasses or lemon juice for acidity, extra sumac as desired, extra olive oil for richness, and/or salt to style. Serve instantly.

1. Skinny Lebanese pita or Arabic-style pita are best, as they crisp up simply; bought at Center Japanese grocery shops. In case your pita isn’t skinny, make these changes:
(1) You could want solely 2 pita to yield 6.5 oz / 180g.
(2) Heat them up first within the microwave for 10-15 seconds or toaster for 30 seconds in order that they don’t tear an excessive amount of;
(3) use kitchen shears or sharp knife to chop by way of the pita seam to separate into two skinny, single rounds;
(4) When tossing the pita with the oil and seasonings, it’s possible you’ll want to make use of a pastry brush to get the oil onto the reduce sides;
(5) Bake at 400ºF/205ºC for five minutes, then flip, and bake for 3 to five minutes.
2. Za’atar is bought at well-stocked grocery shops, Center Japanese markets, spice retailers, or on-line. I’ve tried many types, and Za’atar by Z&Z and Burlap & Barrel are my favorites. In the event you don’t have it, skip it.
3. If utilizing sea salt or desk salt, use about half the quantity of salt listed within the recipe.
4. In the event you don’t like the marginally spicy chunk of radishes, you’ll be able to substitute them with extra cucumbers or tomatoes, or, if you need a little bit sweetness, diced crimson bell pepper.
5. I like to recommend “all pure” pomegranate molasses the place the one ingredient is pomegranate juice. I like this model and luxuriate in this one, this one, this one, or this one. Discover much more choices at Center Japanese markets.

Energy: 242kcal | Carbohydrates: 26g | Protein: 5g | Fats: 13g | Saturated Fats: 1.9g | Sodium: 481mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 625.5IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1.6mg

Diet info is routinely calculated, so ought to solely be used as an approximation.