Fattoush

Introduction

Fattoush is a Levantine salad built on fresh greens, crisp vegetables, and a bright lemon-sumac dressing, finished with toasted pita pieces that add texture and substance. The dressing comes together in minutes and thickens slightly as it cools, coating the vegetables without making them soggy. This works as a light lunch on its own or as a substantial side for grilled chicken or lamb.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• ½ cup water
• 1 teaspoon cornstarch
• ⅓ cup lemon juice
• 2 cloves garlic, minced
• 2 teaspoons sumac powder
• Salt to taste
• Ground black pepper to taste
• 1 head romaine lettuce, torn into bite-size pieces
• 1 medium cucumber, diced
• 2 large tomatoes, diced
• 4 green onions, chopped
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint
• 1 green bell pepper, seeded and chopped
• 1 cup chopped purslane
• ½ package (5 ounces) arugula (rocket)
• 4 pita rounds, toasted and torn into pieces

Instructions

1. Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.
2. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.
3. Refrigerate until ready to use.
4. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.
5. Toss with the dressing, and serve with pita.

Variations

• Protein addition: Scatter grilled chicken breast strips or crumbled feta cheese over the salad just before serving to turn it into a complete meal.
• Herb swap: Replace the mint with fresh cilantro or increase the parsley if mint is unavailable.
• Vegetable substitutions: Swap purslane for shredded carrots or radishes if you can’t find it, or replace the green bell pepper with red bell pepper for a sweeter note.
• Pita alternative: Use fried chickpeas or toasted bread cubes instead of pita for a different crunch texture.
• Dressing ahead: Make the dressing up to 1 day in advance and store it separately so you can dress the salad right before eating.

Tips for Success

• Toast the pita until it’s crisp and just beginning to brown, then tear it into pieces while still warm so it holds its crunch better.
• Tear the lettuce by hand rather than cutting it to prevent browning at the edges.
• If you’re prepping vegetables in advance, keep them in separate containers and don’t combine them with the dressing until just before serving, or the salad will become watery.
• The cornstarch in the dressing thickens as it cools, so if you refrigerate it for several hours, you may need to whisk it briefly to loosen it again before tossing.
• Sumac brings a tangy, lemony note that’s central to the flavor—don’t skip it or substitute with a different spice if you can help it.

Storage and Reheating

Store the dressed salad in an airtight container in the refrigerator for up to 1 day, though it’s best eaten within a few hours of dressing. The pita will soften and the greens will release moisture over time. Store the pita pieces separately in an airtight container for up to 2 days and add them to the salad just before serving. The dressing keeps in a covered container in the refrigerator for up to 3 days. This salad does not freeze well. To serve leftover components, toss fresh greens with the stored dressing and top with toasted pita pieces.

FAQ

Can I make this salad ahead for meal prep?

Yes—prepare and store the lettuce, cucumber, tomatoes, and herbs in separate containers for up to 2 days. Toast the pita and store it separately. Refrigerate the dressing in its own container. Assemble and dress the salad no more than 30 minutes before eating.

What if I can’t find purslane?

Purslane has a slightly tangy, succulent texture. You can replace it with shredded carrots, thinly sliced radishes, or additional arugula for a similar fresh, crisp element.

How do I know when the dressing is thickened enough?

The mixture should coat the back of a spoon lightly and flow slowly when you tilt the pan. It will thicken slightly more as it cools, so aim for a consistency just slightly thinner than where you want it to end up.

Can I make this without fresh herbs?

The recipe relies heavily on parsley and mint for its fresh flavor profile, so omitting both would change the dish significantly. If you’re short on one, use what you have and increase the other, or add fresh cilantro as a substitute for mint.