Fattoush Salad

Fattoush Salad GCC 101921

Bon Appetite May 2012 Issue

Fattoush

By Mario Haddad of the Lebanese Academy of Gastronomy

Fattoush, a salad made in Lebanese, Syrian, and Palestinian kitchens, is an ideal way to use up day-old pita. Here, it’s drizzled in olive oil and toasted, which helps keep it crunchy once the salad is dressed. While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak, and their sweetness is offset by the tang of pomegranate molasses. If you don’t already have this Middle Eastern pantry essential, look for bottles made without added sugar like this one from Lebanese brand Mymouné, and use the leftovers for Pomegranate-Glazed Chicken with Buttery Pine Nuts or Lamb Shanks with Pomegranate and Walnuts.

Editor’s note: This recipe was originally published on April 16, 2012.

Ingredients

6 to 8 Servings

Dressing

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses

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

Salad

2 x 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 Gem or 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

2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce

1 cup fresh mint leaves

Ground sumac (optional)

Preparation

Dressing

Step 1 Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, 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, pomegranate molasses, and vinegar to taste, if desired.

Salad

Step 1 Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Step 3 Mix tomatoes and next 6 ingredients in a large bowl. Add ¾ of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.