Fattoush (Toasted Pitta Salad)
Why this recipe works
- Crunch and freshness: Crisp toasted pitta contrasts with juicy tomatoes, cucumber and tender salad leaves.
- Bright, balanced dressing: Lemon juice and sumac give the salad its clean, tangy flavour without weighing down the vegetables.
- Fast to assemble: Only the pitta needs baking, while the vegetables and dressing come together quickly in one bowl.
Get the most out of this recipe
Ingredient notes
- Use sumac for its citrusy edge: Sumac is central to the flavour of fattoush, adding a tart, berry-like sharpness that complements the lemon dressing.
- Choose firm, ripe tomatoes: Tomatoes should be flavourful but not overly soft, so they hold their shape when tossed with the greens.
- Dry the leaves well: Excess water dilutes the dressing and softens the toasted pitta more quickly.
Texture tips
- Cool the pitta fully: Let the toasted pitta cool before adding it to the salad; trapped steam will make it lose its crunch.
- Add pitta at the end: Stir the pitta through just before serving so it absorbs a little dressing while staying crisp around the edges.
Make-ahead tips
- Toast the pitta in advance: The pitta can be baked ahead and kept separate until serving.
- Keep components apart: Store the dressed salad and toasted pitta separately if not serving straight away.
- Best freshly tossed: Fattoush has the best texture when dressed and assembled shortly before eating.
Authenticity notes
- A classic bread salad: Fattoush is known for using pieces of toasted or fried flatbread to add substance and crunch to fresh vegetables.
- Serve as part of mezze: It sits naturally alongside hummus, falafel, grilled vegetables or simply cooked meats.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Tear the pita bread into bite-size pieces, toss with 15 ml of the extra virgin olive oil and a pinch of the fine sea salt, then spread on a baking tray. Bake for 6 to 8 minutes, turning once, until golden and crisp; cool.
- Finely grate a little lemon zest into a large bowl, then squeeze in the juice. Whisk in the remaining extra virgin olive oil, the sumac and the remaining fine sea salt until well combined. Taste and adjust with a little more lemon juice if you like it sharper.
- Cut the cucumber and tomatoes into bite-size pieces. Thinly slice the radishes and spring onions. Add them to the bowl with the mixed salad greens.
- Tear the fresh mint leaves and add to the salad. Toss everything gently with the dressing until evenly coated. Stir through the toasted pita pieces at the last moment so they stay crisp, then serve straight away.
Recipe notes
Tips
- Dry the mixed salad greens well after washing so the dressing clings and the pita stays crisp for longer.
- For the best crunch, let the toasted pita cool completely before adding it to the salad.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, wash the salad greens thoroughly.
Substitutions
- Replace Fresh mint with Fresh basil for a softer, sweeter herbal note.
- Replace Lemon with Lime for a slightly different citrus tang.
- Replace Extra virgin olive oil with Olive oil for a milder flavour.
Storage
- Refrigerate up to 1 days
- For best texture, store the salad and toasted pita separately in the fridge, then combine just before serving. If already dressed, the salad will soften; refresh with a squeeze of lemon and a sprinkle of sumac.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Gluten Wheat
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