Everyday Kitchen

Middle Eastern · Salads

Fattoush

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Toss crisp vegetables with sumac-lemon dressing and toasted pita. Add the bread just before serving.

Prep
20 min
Cook
8 min
Total
28 min
Servings
4
Difficulty
Easy
Cuisine
Middle Eastern
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of fattoush
Representative photograph of fattoush. This photograph is not a result of testing this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Bread

Salad

Dressing

Equipment

Oven; tray; bowl; knife; whisk.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Toast bread · About 8 min

  1. 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

  1. 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

  1. Whisk 30 ml olive oil, 30 ml lemon juice, 1 tsp sumac, ½ tsp salt; toss with vegetables.

Finish · About 1 min

  1. 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly 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

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