Years ago, Dennis and I discovered a hole-in-the wall restaurant that served Middle-Eastern food. They served falafels, and they had several vegan items on the menu, so we found ourselves eating there often. One of our favorite dishes was the Fattoush Salad, which was loaded with fresh garden veggies and topped off with crunch pita chips. Somehow we had eaten at dozens of Middle-Eastern restaurants and hadn’t heard of Fattoush Salad before, but we now know that it’s a popular dish.
Fattoush is a Lebanese bread salad made with toasted or fried pieces of pita combined with mixed greens and other vegetables, such as tomatoes and radishes. It belongs to the family of dishes known as fattat, which use stale flat bread as a base.
Sadly, that little restaurant is no longer there. We sometimes pick up a Fattoush Salad to go from one of local take out places now, but they’re never made quite right – they’re either drenched in too much dressing, the veggies aren’t fresh, or – gasp! – there are no pita chips. To remedy this, I’ve started making it myself.
This simple Fattoush Salad is perfect as a side dish for falafel sandwich, but it’s also hearty enough to enjoy as a light meal on its own. Feel free to toss in some tofu feta or chickpeas to give it a little extra somethin’ somethin’.
- 2 8-inch whole wheat pitas, torn into bite-sized pieces
- 3 tablespoon olive oil divided
- 2 teaspoons sumac divided
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- 1 large head romaine lettuce coarsely chopped, approximately 6 cups
- 1 pint cherry tomatoes cut in quarters
- ½ cucumber quartered and chopped, approximately 1 cup
- 2 radishes thinly sliced, approximately ½ cup
- ½ red onion thinly sliced, approximately ½ cup
- 1 cup parsley coarsely chopped
Line a baking sheet with parchment paper and preheat your oven to 350°.
In a medium bowl, toss the pita pieces with 1 tablespoon of the olive oil, 1 teaspoon of the sumac, and the salt and pepper. Toss to coat.
Spread the pita pieces on the lined baking sheet, and bake for 10 minutes, flipping them after 5 minutes. Keep an eye on them, as they can burn pretty quickly.
While the pitas are cooking, whisk together the remaining olive oil and sumac with the lemon juice, white wine vinegar and garlic in a small bowl.
In a large bowl, toss together the lettuce, tomato, cucumber, radishes, onion, and parsley. Add the dressing and tingly toss to combine. Top with the toasted pita pieces.