Fattoush Salad Recipe
Lettuce, tomatoes, cucumber, green bell pepper, onions, radish, lemon juice, olive oil, sumac
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Ingredients
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Salad vegetables
Dressing & seasoning
Crunch (traditional)
Method
Prepare pita crunch
Toast and crisp pita
Preheat oven to 375°F (190°C) or heat a skillet over medium. Cut pita rounds into 8 wedges. Toss wedges with 1 tablespoon olive oil and spread in a single layer on a baking sheet (or cook in skillet in batches). Toast in oven 8–12 minutes, turning once, until golden and crisp. If using skillet, cook 2–3 minutes per side until crisp. Remove and sprinkle lightly with 1/2 teaspoon sumac if using. Let cool.
Prepare vegetables
Dice tomatoes and cucumber
Core and dice the tomatoes into roughly 3/4-inch pieces (about 2 cups). Peel the cucumber if desired, halve lengthwise and scoop seeds if very watery, then dice into 1/2-inch pieces (about 1 cup).
Chop pepper, onion, radish
Remove seeds and core from the green bell pepper and dice into 1/2-inch pieces (about 1 cup). Thinly slice the red onion and separate into rings, then chop or slice to small strips (about 1/2 cup). Thinly slice radishes into rounds or half-moons (about 1/2 cup).
Make dressing
In a small bowl or jar, whisk together 3 tablespoons fresh lemon juice, 4 tablespoons extra-virgin olive oil, 2 teaspoons sumac, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust balance: add more lemon for brightness, more oil to soften, or extra sumac for tang. Reserve about 1 teaspoon of the sumac for final sprinkle if desired.
Assemble salad
In a large mixing bowl, combine the chopped lettuce, tomatoes, cucumber, green bell pepper, onion, radishes, chopped parsley, and chopped mint (if using). Toss gently to combine.
Drizzle about two-thirds of the dressing over the salad and toss again until vegetables are evenly coated. Taste and add more dressing if desired.
Just before serving, break the crisp pita wedges into bite-sized pieces and scatter over the top (or serve the pita on the side). Sprinkle the remaining sumac over the salad and give a final light toss or leave on top as a garnish.
Adjust seasoning with additional salt, pepper, or lemon juice to taste. Serve immediately so the pita remains crunchy.