A vibrant Lebanese bread salad featuring crispy toasted pita, fresh vegetables, and tangy sumac dressing. This traditional Levantine dish combines crunchy romaine lettuce, juicy tomatoes, crisp cucumbers, and aromatic herbs with golden fried pita pieces, all tossed in a bright lemon-sumac vinaigrette. The combination of textures and the distinctive citrusy tang of sumac make fattoush a refreshing accompaniment to grilled meats and mezze spreads.
0 of 15 ingredients checked
15 items
Cut the pita bread into 1-inch squares using kitchen scissors or a sharp knife, separating the layers if the pita is thick.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2-3 minutes.
Add the pita bread squares to the hot oil in a single layer and fry, stirring frequently, until golden brown and crispy on all sides, about 3-4 minutes.
Remove the fried pita bread to a paper towel-lined plate to drain excess oil and cool completely, then set aside.
Whisk together the fresh lemon juice, extra virgin olive oil, ground sumac, garlic clove, salt, and black pepper in a small bowl until and well combined.
Combine the chopped romaine lettuce, ripe tomatoes, english cucumber, sliced radishes, sliced green onions, chopped fresh parsley, and chopped fresh mint in a large serving bowl.
Add the crispy fried pita bread pieces to the salad bowl with the vegetables and herbs.
Drizzle the sumac dressing over the salad and toss gently but thoroughly to coat all ingredients evenly, ensuring the pita pieces are well distributed throughout.
Taste the fattoush salad and adjust seasoning with additional salt, lemon juice, or ground sumac as needed, then serve immediately while the pita bread is still crispy.
