Lebanese · Levant-wide; common across all Lebanese regions · salad

Fattoush (Toasted Bread Salad)

فتوش

Fattoush is the Lebanese answer to using up day-old pita — a vibrant, crunchy salad of seasonal vegetables, toasted or fried bread, and a tangy sumac-pomegranate dressing. It's a mezze staple and an everyday lunch salad, brighter and more assertive than anything called a 'garden salad.' The sumac and pomegranate molasses dressing is what makes it unmistakably Lebanese.

• whole-wheat pita bread (1–2 rounds, day-old is ideal)

  2 rounds

  120g

• olive oil (for toasting pita)

  2 tbsp

  30ml

• romaine lettuce, chopped into 1-inch pieces

  4 cups

  160g

• fresh purslane leaves and tender stems

  2 cups

  60g

  Substitution · hard-to-find

  Original: purslane (baqleh). Substitute with watercress or arugula for a similar peppery bite; baby spinach works but is milder

• ripe tomatoes, cut into 1-inch chunks

  2 medium (about 2 cups)

  300g

• Persian or English cucumber, halved lengthwise and sliced

  1 large (about 1½ cups)

  200g

• radishes, thinly sliced

  6 medium (about ¾ cup)

  90g

• scallions, thinly sliced

  4 scallions (about ½ cup)

  50g

• fresh flat-leaf parsley, roughly chopped

  ½ cup

  20g

• fresh mint leaves, torn

  ¼ cup

  10g

• pomegranate molasses

  1½ tbsp

  22ml

  Substitution · specialty ingredient

  Original: pomegranate molasses. Available at Whole Foods or online. Substitute: 1 tbsp reduced cranberry juice plus ½ tbsp balsamic vinegar for a close sweet-sour balance

• fresh lemon juice

  3 tbsp

  45ml

• olive oil (for dressing)

  3 tbsp

  45ml

• sumac

  1½ tsp

  4g

  Substitution · specialty ingredient

  Original: sumac. Available at most grocery spice sections, Middle Eastern markets, or online. Substitute: ½ tsp extra lemon zest plus ¼ tsp paprika — it won't be the same but adds tartness

• garlic, minced to a paste

  1 clove

  5g

• kosher salt

  ½ tsp

  3g

• freshly ground black pepper

  ¼ tsp

  1g

1. 01

   2 min

   Tear or cut the pita rounds into rough 1-inch pieces — irregular shapes are fine and traditional. If the pita is fresh, leave the pieces out on the counter for 10 minutes to dry slightly while you prep the vegetables.

2. 02

   8 min

   Heat 2 tbsp (30ml) olive oil in a large skillet over medium-high heat. Add the pita pieces in a single layer (work in two batches if needed). Toast, turning occasionally, until golden and crisp on most sides, about 5–8 minutes total. Season with a pinch of salt. Transfer to a plate and let cool — they'll crisp up further as they cool. Don't cover them.

3. 03

   3 min

   While the pita toasts, make the dressing. In a small bowl or jar, whisk together the pomegranate molasses, lemon juice, 3 tbsp (45ml) olive oil, minced garlic, sumac, salt, and black pepper. Taste — it should be bright, tangy, and a little sweet. Adjust lemon or pomegranate molasses to your preference.

4. 04

   5 min

   In a large wide bowl, combine the romaine, purslane (or substitute), tomatoes, cucumber, radishes, scallions, parsley, and mint. Toss gently to mix.

5. 05

   2 min

   Pour the dressing over the salad and toss well to coat every leaf and vegetable. Add the toasted pita pieces and toss once more — just enough to combine. Serve immediately. Fattoush waits for no one: the pita softens quickly once dressed, so get it to the table right away.

• · LLM tiebreak failed for "fresh mint leaves" — picked first result as fallback

Reheating · Best the day they're dressed. Undressed leafy mixes keep 2–3 days.

Source: foodkeeper