Fattoush Salad

Tina Wasserman
Recipe by
Tina Wasserman

I first tasted this Mediterranean classic at a Lebanese restaurant. Although the main components of the salad are reminiscent of an Israeli salad, the toasted pita chips add a different texture and create a flavorful result. This is a great salad for a Shabbat cold luncheon.

2 large pita breads
1 tablespoon extra virgin olive oil
1 teaspoon zatar seasoning (optional)
1/4 cup fresh lemon juice
1/3 cup olive oil
Kosher salt
Freshly ground black pepper
1/2 head romaine lettuce, cut into small pieces
2/3 cup coarsely chopped parsley
5 scallions, thinly sliced into rounds
1/2 cup coarsely chopped fresh mint
1 cucumber, peeled, seeded, and finely chopped
3 tomatoes, seeded and cut into 1/4-inch pieces
1/2 teaspoon sumac (optional)
  1. Brush the tops of the pita bread with the 1 tablespoon olive oil, and sprinkle zatar over the tops. Bake at 375°F until golden and crisp. Allow to cool and then break into 1/2-inch pieces. Set aside.
  2. Combine the lemon juice, olive oil, and seasonings in a small, screw-top jar. Adjust seasoning if necessary and set aside.
  3. Combine all the vegetables in a serving bowl, and sprinkle with the sumac and pita pieces.
  4. Just before serving, toss with the salad dressing.
Additional Notes
  • Sumac is the small red berry from wild bushes that grow throughout the Levant. Its flavor is suggestive of lemon or a sour candy.
  • The easiest way to seed a cucumber is to cut it in half lengthwise and run a spoon tip or melon baller down the middle, scraping out the seeds as you go.
  • To seed a tomato, cut the tomato in half horizontally and gently squeeze each half, cut side down, over the sink. A final shake should release the seeds.