Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Bread
Salad
Dressing
Equipment
Oven; tray; bowl; knife; whisk.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Toast bread · About 8 min
- Heat oven to 200°C / 400°F. Tear 2 pita breads into pieces, toss with 15 ml olive oil; bake for 6–8 minutes.
Check: Bread is golden and crisp; cool before adding.
Prepare salad · About 10 min
- Wash and dry 200 g cucumber, diced, 250 g tomatoes, diced, 150 g romaine lettuce, chopped, 80 g radishes, sliced, 30 g parsley, 15 g mint. Put in a large bowl.
Dress · About 3 min
- Whisk 30 ml olive oil, 30 ml lemon juice, 1 tsp sumac, ½ tsp salt; toss with vegetables.
Finish · About 1 min
- Fold in toasted bread immediately before serving.
Check: Dry leaves keep the bread from softening too quickly.
Tips
- Dry lettuce thoroughly.
- Add bread at the table if serving later.
Substitutions
- Use gluten-free flatbread for an adaptation.
- Use extra lemon zest if sumac is unavailable; flavour changes.
Storage
- Get perishable Fattoush into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Fattoush within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Fattoush to 74°C / 165°F, stirring or turning it for even heating. When Fattoush is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Wash and cut vegetables several hours ahead; refrigerate.
- Keep toasted bread and dressing separate until serving.
FAQ
Why is bread soggy?
It absorbs dressing. Add it at the last moment.
What is sumac?
It is a tart ground spice used in the dressing.
Can I omit radishes?
Yes. Use extra cucumber or tomatoes.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
