Fattoush Salad Recipe

PITA BREAD: This is toasted until crispy to add a crunchy texture to the salad.

CHERRY TOMATOES: Small, sweet tomatoes that add juiciness and color.

CUCUMBER: Adds a cool, refreshing crunch.

BELL PEPPER: Provides sweetness and a bit of crunch.

RED ONION: Thinly sliced for a sharp, slightly spicy flavor.

PARSLEY: Fresh herb that adds brightness and a little earthiness.

MINT: Fresh herb that gives a cool, refreshing taste.

OLIVE OIL: Used in the dressing to bring everything together with a smooth texture.

LEMON JUICE: Adds acidity and freshness to the dressing.

SUMAC: A tangy spice that gives the salad its signature lemony flavor.

SALT: Enhances all the flavors.

BLACK PEPPER: Adds a little heat and depth.

One of the most important steps in this Fattoush Salad Recipe is to toast the pita bread pieces until they’re crispy. Toasting the bread in a frying pan might sound simple, but doing it just right makes a big difference in the texture and flavor of your salad. Here’s how to get it perfect:

1. Heat your frying pan over medium heat. You don’t want it too hot because the bread can burn quickly.
2. Place the small pieces of pita bread in the pan in a single layer. Don’t overcrowd them; give each piece some space so they toast evenly.
3. Let them cook for about 2 minutes on one side. You’ll see the edges start to turn golden brown and feel crisp.
4. Flip the pieces over and toast the other side for another 1-2 minutes.
5. Keep an eye on them the whole time because they can go from perfectly crispy to burnt in seconds.

Toasting the pita bread like this adds a nice crunch that contrasts with the fresh, juicy veggies in the salad. It also gives a warm, toasty flavor that makes the whole dish more interesting. If you skip this step or don’t toast the bread enough, the salad can feel a bit soggy or flat.

When I first tried this, I didn’t watch the bread closely and ended up with some pieces that were too dark and bitter. Now, I always stay near the pan and flip the bread as soon as I see the color change. Also, if you want to save time, you can toast the bread in the oven on a baking sheet at 350°F for about 5 minutes, but the pan method gives you more control and a nice, even crispiness.

Once your pita bread is toasted just right, toss it with the fresh veggies and dressing, and you’ll have a salad that’s crunchy, fresh, and full of flavor!

• pita bread - Substitute with tortilla chips: Tortilla chips provide a similar crunch and can be a convenient alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an excellent substitute.

• diced cucumber - Substitute with zucchini: Zucchini has a similar texture and can add a slightly different but pleasant flavor.

• diced bell pepper - Substitute with diced radish: Radishes offer a similar crunch and a peppery flavor that complements the salad.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots have a milder flavor and can be a good alternative to red onions.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, vibrant flavor that can replace parsley.

• chopped fresh mint - Substitute with chopped fresh basil: Basil offers a different but equally refreshing flavor that can enhance the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good substitute.

• sumac - Substitute with lemon zest: Lemon zest can provide a similar tangy flavor, although it lacks the unique taste of sumac.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the salad.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and can be used as a direct substitute.

• To keep your fattoush salad fresh, store the vegetables and dressing separately. This prevents the pita bread from becoming soggy.
• Place the vegetables in an airtight container and refrigerate. They should stay fresh for up to 2 days.
• Store the dressing in a small jar or container with a tight-fitting lid. Shake well before using. It can be refrigerated for up to 1 week.
• If you have leftover pita bread, keep it in a resealable plastic bag at room temperature. To re-crisp, simply toast in a frying pan for a few minutes.
• When ready to serve, combine the vegetables, dressing, and pita bread just before eating to maintain the best texture and flavor.
• For freezing, note that fattoush salad is best enjoyed fresh. Freezing is not recommended as the vegetables will lose their crispness and the pita bread will become soggy.
• If you must freeze, consider freezing only the dressing. Pour it into an ice cube tray, freeze, and then transfer the cubes to a resealable freezer bag. Thaw in the refrigerator before use.

• Preheat your oven to 350°F (175°C). Spread the leftover pita bread pieces on a baking sheet and toast them for about 5-7 minutes until they regain their crispiness. Meanwhile, keep the rest of the salad in the refrigerator to maintain its freshness.

• If you prefer using a stovetop, heat a non-stick pan over medium heat. Add the pita bread pieces and toast them for a few minutes, stirring occasionally until they become crispy again. Keep the vegetables and herbs chilled.

• For a quick microwave method, place the pita bread pieces on a microwave-safe plate and heat them on high for 30-60 seconds. Be cautious not to overheat, as they can become too hard. Keep the rest of the salad in the fridge.

• To reassemble, mix the reheated pita bread pieces back into the salad. If needed, refresh the dressing by whisking together a bit more olive oil, lemon juice, and sumac, then drizzle it over the salad before serving.

• If you want to avoid reheating altogether, consider storing the pita bread pieces separately from the vegetables and herbs. This way, you can keep the pita bread crispy and simply mix them into the salad right before serving.

• Frying pan: Used to toast the pita bread pieces until they are crispy.

• Large mixing bowl: Used to combine the cherry tomatoes, cucumber, bell pepper, red onion, parsley, and mint.

• Small bowl: Used to whisk together the olive oil, lemon juice, sumac, salt, and black pepper for the dressing.

• Whisk: Used to mix the dressing ingredients together until well combined.

• Cutting board: Used as a surface to dice the cucumber, bell pepper, and to chop the parsley and mint.

• Knife: Used to cut the pita bread, dice the vegetables, and chop the herbs.

• Measuring cups: Used to measure out the cherry tomatoes, cucumber, bell pepper, parsley, and mint.

• Measuring spoons: Used to measure the olive oil, lemon juice, and sumac.

• Serving utensils: Used to toss the salad and serve it immediately.

Prepare ingredients in advance: Chop the cherry tomatoes, cucumber, bell pepper, and red onion ahead of time and store them in the fridge.

Use pre-toasted pita: Buy pre-toasted pita bread to skip the toasting step.

Make dressing ahead: Whisk together the olive oil, lemon juice, sumac, salt, and black pepper and store in a jar.

Batch prep: Double the recipe and store extra salad and dressing separately for quick assembly later.