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Fattoush - Mixed Salad with Sumac and Toasted Pita Bread

dina Bayoud Kohl
5 from 1 vote
Prep Time 1 hour
Total Time 1 hour
Course appetizer - main course
Cuisine Lebanese
Servings 6

Ingredients
  

  • For the vegetables
  • 200 g lettuce or iceberg salad rinsed, drained and shredded into 2 cm ribbons
  • 75 g lamb’s lettuce Mache or purslane, trimmed, rinsed and drained
  • 1 bunch of parsley about 70 g, leaves stripped off, rinsed well, drained and coarsely chopped
  • Some fresh mint leaves rinsed, drained and coarsely chopped or 1 teaspoon crushed dried mint
  • 150 g spring onions trimmed, rinsed and thinly sliced
  • 300 g cocktail tomatoes rinsed and cut into halves
  • 200 g cucumber rinsed, peeled and cut into 2 cm cubes
  • 150 g green or red pepper rinsed and cut into 2 cm cubes
  • 75 g small radish rinsed and thinly sliced
  • 100 g Lebanese pita bread cut into small cubes about 2 cm
  • For the dressing
  • 50 ml lemon juice
  • 75 ml extra virgin olive oil
  • 2 small garlic cloves crushed
  • 1 ¼ teaspoons salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sumac or zaatar
  • 1 tablespoon pomegranate syrup

Instructions
 

  • Line a baking sheet with parchment paper. Preheat the oven (200°C, 400°F). Add the bread to the baking sheet, drizzle with 2 tablespoons sunflower oil and mix well with your hands. Spread evenly and bake on middle rack for 5 minutes, until golden in colour. Watch out! Bread can burn easily. Set aside.
  • Combine all the dressing's ingredients in a mixing bowl, and mix well until fully combined. Adjust taste if desired. Combine the vegetables in a large serving bowl.  
  • Pour the dressing over the salad and toss. Garnish the top with toasted bread add the vegetables and serve immediately. 

Notes

All images and text © Dina Bayoud Kohl for Dina’s Kitchen