Fattoush Salad

Method

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1. Heat the 4 tablespoons of olive oil in a wide pan and fry the pita pieces over medium heat for 4 to 5 minutes, turning, until deep golden and crisp all over.

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2. Drain on a rack and sprinkle immediately with a little salt and sumac.

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3. Whisk the dressing ingredients together until emulsified.

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4. Combine the tomatoes, cucumber, radishes, romaine, spring onions, pepper and herbs in a large bowl.

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5. Pour over the dressing and toss gently with your hands.

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6. Add the crisp pita and toss just once or twice — you want it to soften slightly at the edges while staying crunchy in the middle.

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7. Finish with an extra dusting of sumac and serve immediately.

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Chef’s Tips

• Add the bread at the very last moment. Two minutes early is fine; ten minutes early is a soggy salad.
• Sumac is the signature flavour here and there is no substitute. Buy it whole-ground and use it generously.
• Salting the tomatoes first and adding their juices to the dressing adds depth.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Arak or a crisp white wine
• Serve alongside grilled meats or as part of a mezze
• Follow with fresh fruit

Storage & Reheating

Eat immediately once dressed. Fried pita keeps 3 days in an airtight tin; chopped vegetables keep 1 day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.