Fattoush

1Preparation

1. Heat the oven to 200°C.
2. Split each pita into two layers and cut them into 3 cm squares.
3. Toss the bread squares with the olive oil and the teaspoon of sumac and spread them on an oven tray.
4. Wash the vegetables and herbs well and dry them completely.
5. Cut the tomatoes, cucumbers and pepper into medium chunks.
6. Slice the radishes into thin half-moons and the green onions into rings.
7. Whisk the dressing ingredients in a small bowl until well combined.

2Cooking

1. Bake the bread, turning it halfway, until golden and completely crisp.

   ♨️ oven 200°C⏱ 9 min timer
2. Take the bread out of the oven and let it cool on the tray.

   ⏱ 1 min timer

3Serving

1. Put the lettuce, tomatoes, cucumbers, radishes, green onions, pepper, parsley and mint in a large bowl.
2. Pour over the dressing and toss gently just before serving.
3. Add most of the toasted bread and toss once, then transfer the salad to the serving plate and scatter the rest of the bread and a pinch of sumac on top.

💡 Tips & common mistakes

• Common mistake: mixing the bread into the dressed salad too early, so it goes soggy. Add it at the very last moment.
• Dry the vegetables well after washing — leftover water dilutes the dressing and makes the salad bland.
• If you can find purslane, add a handful of its leaves — it is a traditional fattoush green.

🔁 Substitutions

• Many people fry the bread instead of baking it; it is tasty but heavier.
• If you have no pomegranate molasses, add 1 more tablespoon of lemon juice and a pinch of sugar.