With toasted pita bread and a bright, lemony dressing, this crisp Fattoush Salad recipes is sure to bring a ray of sunshine to any spring or summer table.
Fattoush: A Bread Salad
Carb lovers rejoice! We have a salad just for you today!
Fattoush is a bread salad from the eastern Mediterranean, Levant region (Israel, Jordan, Lebanon, Palestine, Syria, and Turkey). What makes this salad different from any other bread salad is its use of toasted pita bread and the lemony Middle Eastern spice, sumac.
The word fattoush gets its name from the word “fatta” which is the term for Middle Eastern dishes that use stale or day-old flatbread. The toasted pita bread in fattoush makes such a fun alternative to traditional croutons. We love this salad as a way to use up our homemade pita bread.
What is Sumac Spice?
If you don’t do a lot of Middle Eastern cooking, there is one ingredient in this salad that you might not have in your pantry: sumac.
Sumac is a Middle Eastern spice with a slightly lemony flavor that enhances the dressing for this salad and elevates these pita bread croutons to something beyond incredible. (If you’d like to learn more about this unique spice, we dive more into what sumac is in this article.)
If you love lemony brightness in recipes, it is well worth giving sumac a try. It’s sure to become a new favorite!
For the Salad
- 1 large head romaine lettuce washed and chopped into 1-2 inch pieces
- 3 Roma tomatoes, chopped
- ½ seedless cucumber, sliced
- 2-3 green onions, sliced
- ½ c fresh mint, coarsely chopped
- ½ c fresh parsley, coarsely chopped
- 3-4 radishes sliced thin
- 1 green pepper, diced
For the Dressing
- 2 lemons, juiced (roughly ½ c juice)
- 1/3 c olive oil
- 2 garlic cloves, minced
- 1 Tbsp sumac
- 1/8 tsp salt
- Preheat your oven to 400F. Place the cut pita bread on a baking sheet. Toss with olive oil and sprinkle with sumac. Place the baking sheet in the oven and toast until golden and lightly crisped, 5-8 minutes. Remove the pita croutons from the oven and set aside.
- While the bread is toasting and cooling, wash and chop your vegetables. Place all the chopped vegetables in a large bowl.
- In a small bowl, mix together lemon juice, olive oil, minced garlic, and sumac. Pour the dressing into a serving container.
- Immediately before serving, top the salad with the toasted pita croutons and toss to combine the ingredients.