Fattoush Recipe: Easy, Fresh & Delicious Middle Eastern Salad
Fattoush recipe: tested step‑by‑step with crisp toasted pita, lemon‑sumac dressing, exact measurements and timing—make a crunchy, tangy salad in 30 minutes.
Ingredients
Instructions
Preheat your oven to 425°F. Tear 3 pita rounds into 1-inch pieces and spread them on a rimmed baking sheet in a single layer. Toast for 6–8 minutes, flipping once at 4 minutes, until pieces are golden and crisp: watch closely because they can burn in 30 seconds, which means timing is essential.
In a small bowl whisk 1/4 cup olive oil, 3 tablespoons lemon juice, 1 1/2 teaspoons sumac, 1/2 teaspoon zaatar (optional), 1 grated clove garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk for 20–30 seconds until emulsified, which means the oil and lemon combine into a smooth dressing.
Chop greens, tomatoes, cucumber, green onions, parsley, and mint. Place vegetables in a large mixing bowl. Add toasted pita pieces and pour dressing over the salad. Toss gently with clean hands for 15–20 seconds to coat evenly, which means every piece of bread and leaf gets dressing without collapsing.
