Name: Fattoush (Lebanese Bread Salad)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2 pieces Pita bread; 1 head Romaine lettuce; 1 large Cucumber; 2 medium Tomatoes; 5 pieces Radishes; 2 stalks Green onions; 1 medium Bell pepper (green or red); 0.25 cup Fresh mint; 0.25 cup Fresh parsley; 1 tsp Sumac; 0.5 cup Olive oil (for dressing); 2 tbsp Olive oil (for pita); 0.25 cup Lemon juice (freshly squeezed); 2 tbsp Pomegranate molasses; 2 cloves Garlic (minced); 0.5 tsp Salt; 0.25 tsp Black pepper

Fattoush is a vibrant and refreshing Lebanese bread salad featuring a medley of fresh vegetables, toasted or fried pita bread, and a tangy sumac-lemon dressing. It's a staple on Middle Eastern tables, celebrated for its crunch, zest, and beautiful colors, making it a perfect light meal or side dish. Originating from the Levant region, Fattoush is a classic example of 'peasant food' that makes clever use of stale bread, transforming it into a delicious component of a fresh salad. It's particularly popular during the holy month of Ramadan for breaking the fast, and is a common side dish in everyday Lebanese cuisine, symbolizing the freshness and bounty of Mediterranean produce.

Instructions

1
Prepare the pita bread: Preheat oven to 375°F (190°C) or heat 1-2 tablespoons of olive oil in a skillet over medium heat. Cut pita bread into 1-inch (2.5 cm) pieces. If baking, spread on a baking sheet and bake for 8-10 minutes until golden and crisp. If frying, fry until golden and crisp, then drain on paper towels. Set aside.
2
Wash and chop all vegetables: Core and chop the romaine lettuce into bite-sized pieces. Dice the cucumber, tomatoes, and bell pepper. Slice the radishes thinly and chop the green onions.
3
Chop fresh herbs: Finely chop the fresh mint and parsley. Measure out the required amounts.
4
Combine salad ingredients: In a large salad bowl, combine the chopped lettuce, cucumber, tomatoes, radishes, bell pepper, green onions, mint, and parsley.
5
Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil, fresh lemon juice, pomegranate molasses, minced garlic, sumac, salt, and black pepper until well combined.
6
Assemble the salad: Just before serving, pour the dressing over the vegetables and herbs. Toss gently to coat everything evenly.
7
Add pita bread: Add the toasted or fried pita bread pieces to the salad. Toss once more.
8
Serve immediately: Garnish with an extra sprinkle of sumac or a drizzle of pomegranate molasses, if desired. Serve fresh to enjoy the crispness of the pita.

Chef's Tips

•For an extra layer of flavor, lightly toast the sumac in a dry pan for 30 seconds before adding it to the dressing (optional).
•Always add the pita bread just before serving to prevent it from getting soggy and to maintain its delightful crunch.
•Experiment with different vegetables like bell peppers of various colors or finely chopped red onion for added flavor and visual appeal.
•If you don't have pomegranate molasses, a small amount of date syrup or a pinch of sugar can provide a hint of sweetness, though the distinct tangy depth will be missed.