Name: Fattoush - Mediterranean Bread Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 10 Romaine Lettuce leaves, chopped coarse; 1 cup Arugula, chopped coarse; 1 medium English cucumber, peeled and sliced thin; 1 lb Ripe tomatoes, cored and cut into ¼-inch cubes; ½ cup Fresh mint, chopped; ½ cup Fresh cilantro, chopped; 4 Scallions, sliced thin; 3 whole Pita breads; 8 tbsp Extra virgin olive oil; Salt and ground pepper to taste; 3 tbsp Fresh lemon juice; 1 tbsp Pomegranate molasses, optional; 4½ tsp Ground sumac; 2 cloves Garlic, minced

This wonderful salad is a very distant cousin of the Italian panzanella bread salad. It showcases the fresh, midsummer tomatoes of the Mediterranean and the slightly acidic flavor of ground sumac berries. Some chopped romaine lettuce, the ever-present cucumber, and diced onions give this salad some added crunch. The pita bread soaks up the delicious extra-virgin olive oil and lemon dressing.

Fattoush – Mediterranean Bread Salad

This pita bread salad highlights the freshness of summer with the chewy softness of pita bread offset by the acidic splendor of the sumac and fresh lemon of the Eastern Mediterranean.

5 from 1 vote

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Course: Brunch, Lunch, Salad

Cuisine: Lebanon, Mediterranean, Middle Eastern

Prep Time: 20 minutes

Total Time: 20 minutes

Servings:

Author: My Hungry Traveler

Equipment

Baking sheet and wire rack
Whisk

Ingredients

10 Romaine Lettuce leaves, chopped coarse
1 cup Arugula, chopped coarse
1 medium English cucumber, peeled and sliced thin
1 lb Ripe tomatoes, cored and cut into ¼-inch cubes
½ cup Fresh mint, chopped
½ cup Fresh cilantro, chopped
4 Scallions, sliced thin
3 whole Pita breads
8 tbsp Extra virgin olive oil
Salt and ground pepper to taste
3 tbsp Fresh lemon juice
1 tbsp Pomegranate molasses, optional
4½ tsp Ground sumac
2 cloves Garlic, minced

Instructions

Crisp pitas – Preheat oven to 375°F. Separate tops from bottoms into two thin rounds. Cut rounds in half and arrange rough side up on a wire rack over a baking pan. Brush rough sides lightly with 4 tbsp olive oil, season with salt and pepper. Bake until pitas become a light golden brown, about 10-15 minutes. Let cool on rack.
Make Dressing – In a small bowl, whisk together lemon juice, garlic, 4 tsp sumac, pomegranate, and salt. Let sit 15 minutes to combine. Slowly drizzle ¼ cup olive oil while whisking.
Assembling and Serving – Roughly break pitas into ½-inch chunks and put in a large bowl. Add vegetables. Mix in dressing and season with salt and pepper. Plate and sprinkle a pinch of sumac over each. Serve.