Your Life A to Z Recipe: Tuesday, September 2nd, 2014: Fattoush Salad

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Fattoush Salad



4 teaspoons ground sumac warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 small garlic cloves, minced  

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint

3/4 cup extra-virgin olive oil

Kosher salt


2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced

2 Little baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips

2 cups (loosely packed) flat-leaf parsley leaves

1 cup fresh mint leaves



Combine sumac with 3 Tbsp. lemon juice, 2 Tbsp, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice and vinegar to taste, if desired. 


Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoon as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.