Fattoush (Lebanese Pita Salad)

Ingredients

Equipment Needed

• •Large skillet (12-inch)
• •Wide shallow serving bowl or platter
• •Glass jar with tight-fitting lid for dressing
• •Salad servers or large spoons

Instructions

1. 1

   Prepare the pita

   Split each pita horizontally into two thin rounds by running a knife around the edge and separating the layers. Tear or cut each round into irregular pieces roughly the size of playing cards. Irregular shapes create more textural interest than uniform squares. You want some pieces thinner, some thicker, some with edges that will crisp to shattering, others with soft spots that will catch dressing.

   Day-old pita works beautifully here. Fresh pita has more moisture and takes longer to crisp.
2. 2

   Fry the pita until golden

   Heat one-third cup olive oil in a large skillet over medium-high heat until shimmering. Add pita pieces in a single layer, working in batches to avoid crowding. Fry until deeply golden and crisp, about two minutes per side, adjusting heat if they brown too quickly. The bread should be the color of a good croissant crust. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. They will crisp further as they cool.

   For a lighter version, brush pita with olive oil and bake at 375°F until crisp, about eight to ten minutes, flipping halfway. The fried version is better.
3. 3

   Prepare the vegetables

   Tear romaine leaves into generous bite-sized pieces and place in your largest serving bowl. The inner leaves of romaine provide the ideal balance of crunch and tender texture. Add the halved cherry tomatoes, sliced cucumbers, radishes, and green onions. Do not toss yet. Keep everything in distinct piles so you can admire the colors and assess the proportions. This is a composed salad until the moment of service.

4. 4

   Build the dressing

   In a jar with a tight-fitting lid, combine the lemon juice, pomegranate molasses, minced garlic paste, sumac, salt, and pepper. Seal and shake vigorously until the salt dissolves, about thirty seconds. Add the remaining half cup of olive oil. Shake again for a full minute until the dressing thickens slightly and becomes opaque. This is proper emulsification. The acids and oil should stay combined for at least fifteen minutes without separating. Taste and adjust salt.

   The jar method creates a better emulsion than whisking because the vigorous shaking incorporates more air and breaks the oil into smaller droplets.
5. 5

   Add the herbs

   Scatter the parsley leaves and torn mint over the vegetables. Fresh herbs are not garnish in fattoush. They are a primary ingredient, present in amounts that would startle most American cooks. Trust the proportions. The herbs provide vegetal freshness that balances the tart dressing and starchy bread.

6. 6

   Toss and serve immediately

   Call your guests to the table. Add the crispy pita shards to the bowl. Give the dressing one final shake and pour over everything. Toss gently but thoroughly with your hands or two large spoons, lifting from the bottom to coat every piece. The pita should be distributed throughout, not sitting on top. Taste a bite: the acid should be bright, the sumac tangy and slightly floral, the pita still audibly crisp when you bite. Adjust salt if needed.

   You have exactly eight to ten minutes of optimal texture. After that, the pita begins its inevitable softening. Serve with urgency.
7. 7

   Finish and present

   Transfer to a wide, shallow serving platter or present directly from the bowl. Dust generously with additional sumac, its burgundy color striking against the greens. If you have pomegranate seeds, scatter them over the top like edible jewels. Bring to the table immediately and serve with the confidence of someone who knows this salad cannot wait.

Chef Tips

• •Sumac is the soul of this salad. Find it at Middle Eastern groceries or order online. There is no adequate substitute. The deep red powder tastes of tart citrus and salt, with a fruity complexity that lemon alone cannot replicate.
• •Pomegranate molasses provides a counterpoint of sweet-sour depth. Look for brands with only pomegranate juice listed as an ingredient. If unavailable, increase the lemon juice by one tablespoon and add half a teaspoon of honey.
• •The dressing improves as it sits. Make it up to three days ahead and refrigerate. Shake vigorously before using, as it will separate. The garlic mellows and the flavors marry.
• •For dinner parties, prepare every component ahead: fry the pita (store in airtight container at room temperature for up to six hours), cut the vegetables (refrigerate in separate containers), wash and dry the herbs (wrap in damp paper towels), and make the dressing. When guests arrive, assembly takes three minutes.
• •Little gem lettuces make an elegant substitute for romaine, their compact heads providing natural cups for the vegetables. Avoid iceberg, which lacks the backbone to stand up to the dressing.

Advance Preparation

• •The dressing can be made up to three days ahead and refrigerated. Shake vigorously before using to re-emulsify.
• •Pita can be fried up to six hours ahead and stored uncovered at room temperature. It will stay crisp. Do not refrigerate.
• •Vegetables can be prepped up to eight hours ahead: store tomatoes at room temperature, refrigerate cucumbers and radishes in separate containers.
• •Herbs can be washed, dried, and refrigerated wrapped in damp paper towels up to two days ahead.
• •Final assembly must happen moments before serving. This salad does not hold.

Frequently Asked Questions

Nutrition Information

1 serving (about 250g)