Step-by-step recipe for fattoush, the famous Middle Eastern bread salad. The signature of fattoush salad is fried pita bread generously tossed on seasonal greens. The salad has a pleasant herbal and slightly acid flavor.
Roughly chop the lettuce and add to a large mixing bowl. Dispose of the stem and the outer leaves.
Roughly chop the tomatoes and add to the lettuce.
Cucumbers don’t need to be peeled, but you can do so if you prefer. Roughly chop the cucumbers and add to the bowl.
Chop the capsicum. You can roughly or finely chop them into small cubes or slices.
Cut off the ends of the scallions. Finely chop and add to the bowl.
Pick the mint leaves from the stems one by one. Finely chop and add to the bowl.
Prepare the dressing by combining olive oil, sumac, pomegranate syrup, salt and pepper. Add to the salad and mix well.
Break (or cut) the pita bread rounds into medium-sized cubes. Deep-fry or toast in a pan until golden brown. Add onto the salad.
Garnish with pomegranate seeds (optional). Serve immediately.
Make sure you use small cucumbers. These can be found in any Middle Eastern grocery store. If you don't have them available, you can use the larger English cucumbers. Scoop out the middle parts. 1 English cucumber is equal to 4 small Middle Eastern cucumbers.
If you intend to make a larger batch to eat over several days, don't add the bread and the dressing to the salad yet. Add oil, spices and bread prior to eating (as the salad would turn soggy when preserved in oil over several days). Store in seperate containers in the fridge and consume within 1-2 days.
The nutrition facts are rough estimates and can vary according to the exact weight, brand and type of ingredients used.