Fattoush

Introduction

Fattoush is a vibrant Lebanese salad built on crisp greens, fresh herbs, and a tangy sumac dressing, finished with crispy pita shards for texture. The dressing thickens slightly as it cools, coating the vegetables without becoming heavy, and comes together in under five minutes. This works equally well as a light lunch, a side to grilled meat, or a base for meal prep.

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

Add protein: Layer grilled chicken breast, cooked chickpeas, or crumbled grilled halloumi over the finished salad to turn it into a substantial main course.

Swap herbs: Replace mint with fresh cilantro or dill if you prefer a different herb profile; the brightness of the dressing will carry either choice.

Increase pita: Toast an extra pita round and tear it in—more crispy pieces means more textural contrast throughout the bowl.

Use different greens: Swap half the romaine for mixed salad greens, spinach, or additional arugula for a different base flavor.

Adjust the acid: If you prefer a sharper dressing, add an extra tablespoon of lemon juice; for milder, reduce it by a tablespoon.

Tips for Success

Toast the pita while you prep: Start the pita in a dry skillet or toaster oven as you chop your vegetables, so it’s ready to tear and toss at the last moment.

Chill the dressing before tossing: A cold dressing keeps the salad crisp and prevents the greens from wilting as quickly if you’re not eating it immediately.

Tear greens by hand, not knife: Hand-torn lettuce and arugula bruise less and stay crispier than knife-cut leaves.

Add the pita just before serving: Mix the pita into the salad only when you’re ready to eat; it softens quickly and loses its crunch if left to sit.

Taste and adjust seasoning: The dressing should be bright and tangy—if the lemon feels muted, add a pinch more salt to lift it.

Storage and Reheating

Store the dressed salad in an airtight container in the refrigerator for up to 2 days; the greens will soften over time, but the flavor remains good. Keep the pita pieces separate in a small container if you’re storing leftovers, and toss them in just before eating to preserve crunch. The dressing keeps separately for up to 5 days in the fridge. Fattoush does not freeze—the greens break down and the texture is lost.

FAQ

Can I make this ahead? Yes. Prepare and refrigerate the dressing and chop all vegetables up to 6 hours in advance. Assemble and dress the salad no more than 30 minutes before serving to keep the greens crisp.

What if I can’t find purslane? Substitute an equal amount of additional arugula, watercress, or spinach; the salad will be slightly milder but still balanced.

Do I have to use sumac? Sumac provides a distinctive tart, slightly fruity note. If you don’t have it, increase lemon juice by ½ teaspoon and add a pinch of ground cumin for depth, though the flavor will shift.

Can I make the dressing without cornstarch? Yes, but it won’t thicken slightly—simply whisk together the water, lemon juice, garlic, sumac, salt, and pepper and use immediately, or skip the water altogether for a straight lemon vinaigrette.