A popular Levantine salad that was designed to use up stale pita bread, the classic fattoush is the perfect textural combination of fresh and crispy elements. Drizzled with a zesty pomegranate and sumac dressing, this vegetarian salad is sure to be a real crowd-pleaser. This recipe comes from Lilllian Kaskoutas.
Ingredients
Instructions
Preheat the oven to 180°C. Line a large baking tray with baking paper. Tear the Lebanese bread into bite-sized pieces, place onto the prepared baking tray, drizzle with olive oil and sprinkle with salt and a little sumac. Toss to coat, then spread out in an even layer and bake for 8 - 10 minutes, or until golden and crispy.
Meanwhile, roughly chop the lettuce, cucumber, tomatoes, radishes and herbs. Thinly slice the red onion. Place into a large salad bowl. Combine the ingredients for the dressing in a medium bowl and mix well to combine. Pour the dressing over the vegetables and herbs and toss well to combine.
Top the salad with the crispy pita chips, sprinkle with a little extra sumac and serve immediately.
