Fattoush
Updated February 26, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALAD
1 pita bread
1 large tomato, diced, seeds removed
¼ red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
¼ cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
FOR THE DRESSING
2 cloves garlic, peeled and minced (about 2 teaspoons)
⅓ cup extra virgin olive oil
Juice of ½ lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
¼ teaspoon ground pepper, or to taste
Nutritional analysis per serving (6 to 8 servings)
14 grams carbs; 142 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 329 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Step 2
Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Step 3
Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Step 4
Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
Private Notes
Comments
Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.
I would not substitute the spice. You can locate it at Middle Eastern food stores. :)
Lemon Zest: This is the most easily available ingredient that can be used as a sumac substitute. Mix some fresh lemon zest with salt and voila! You have an alternative ready.
Find the sumac and pomegranate syrup if you are able and you will be rewarded with great success and a super delicious salad! I added cubed feta cheese, and offered crusty bread on the side (rather than crumbled pita). Served this in July as a light summer supper which my family enjoyed.
Made for a Lebanese husband and it made the cut! Not going to beat Mama's recipe, but I'm told it was a very respectable fattoush. Main feedback: More sumac, not enough tomatoes and the peppers were a bit weird. In summer, I might omit them all together and do extra tomatoes.
My Lebanese neighbor hosted cooking lessons when I was a teenager. She taught me to slice the radish and soak in lemon juice for about 30 minutes. Then put the radishes in the salad and use the juice in the dressing. It cuts the bite in the radish. No peppers!!! Just cos lettuce, tomatoes, cucumbers, radish, green onions, good zataar, sumac, and toasted pita. Sometimes marinated onions.
Made pretty much as written but used store-bought gourmet pita chips. Added more fresh mint and used slightly less oil in the dressing. Did not have any dried mint and didn’t miss it. Delicious and huge hit! Great for a summer meal with grilled chicken or grilled halloumi.
No peppers!