Fattoush Salad with Sumac is a quintessential example of how simple ingredients can come together to create a dish that’s both deeply flavorful and culturally rich. Originating from the Levant region, particularly Lebanon and Syria, this vibrant salad has become a staple of Middle Eastern cuisine, cherished not just for its refreshing taste but also for its celebration of wholesome, farm-to-table ingredients.
The name “Fattoush” comes from the Arabic word “fatteh,” which means “crumbs,” signifying its use of leftover pita bread as the base. In traditional agricultural communities, no food would go to waste. Stale pita bread, once toasted or fried to regain its texture, would be paired with fresh garden vegetables to create this bright and zesty dish. Over time, Fattoush has evolved into a culinary icon, transcending its humble beginnings to grace tables at everything from casual family meals to sophisticated gatherings.
One of the standout components of Fattoush Salad is sumac, a key ingredient in Middle Eastern cooking. Sumac, derived from the dried and ground berries of the sumac plant, adds a unique tangy, citrus-like flavor to the salad. Unlike vinegar or lemon, its tartness has an earthy undertone that complements the ripe, fresh vegetables. The dressing, a simple emulsion of extra-virgin olive oil, fresh lemon juice, and sumac, elevates the dish. It’s a testament to the Middle Eastern philosophy of using quality ingredients and allowing their natural flavors to shine.
The mix of vegetables is what makes Fattoush Salad truly shine. Crisp cucumbers, juicy heirloom tomatoes, peppery radishes, and buttery romaine lettuce create a medley of textures that pop with every bite. Fresh herbs like parsley and mint infuse the salad with a bright, aromatic freshness. These ingredients embody the Mediterranean ethos of healthy, vibrant cooking that emphasizes seasonality and minimalism.
The toasted pita bread pieces are another hallmark of this dish. Torn into rustic bite-sized chunks and toasted until golden and crunchy, they add a satisfying contrast to the crisp vegetables. This melding of textures is central to the spirit of Fattoush, creating a communal dish that evokes the warmth and generosity of Middle Eastern hospitality.
Fattoush Salad is deeply tied to the broader culinary tradition of mezze, a style of eating that includes small, shareable dishes meant to foster connection and conversation. With its lively colors, textures, and flavors, Fattoush holds its own in any mezze spread, often serving as a refreshing counterbalance to heartier dishes like kebabs or roasted lamb.
This salad’s versatility is worth noting. While the base recipe is steadfast in its use of sumac and pita bread, other additions like pomegranate seeds, grilled chicken, or even roasted vegetables allow for personalization. This adaptability underscores its universal appeal, making Fattoush Salad a dish that resonates far beyond its origins.
Ultimately, Fattoush Salad with Sumac is more than just a salad. It’s an edible celebration of Middle Eastern culture, a vibrant testament to the joys of fresh produce, and a reminder that simplicity is the ultimate sophistication in the kitchen. Whether you’re exploring the flavors of the Levant or looking to liven up your menu, this salad is a surefire way to bring bold, sun-kissed flavors to the table.
Fattoush Salad with Sumac
Ingredients
Salad Ingredients
- 1 large organic cucumber peeled and sliced
- 2 cups heirloom tomatoes diced
- 4 pieces radishes thinly sliced
- 1 cup romaine lettuce chopped
- 2 pieces scallions chopped
- ½ cup fresh parsley chopped
- ¼ cup fresh mint leaves chopped
- 2 pieces whole wheat pita bread coarsely torn into bite-sized pieces
Dressing Ingredients
- â…“ cup (affiliate link)olive oil high quality
- 2 tablespoons fresh lemon juice
- 1 tablespoon sumac
- 1 teaspoon (affiliate link)sea salt to taste
- ½ teaspoon (affiliate link)ground black pepper freshly ground
Instructions
- Begin by preparing the vegetables. Peel and slice the cucumber, dice the tomatoes, and thinly slice the radishes. Chop the romaine lettuce, scallions, parsley, and mint leaves.
- In a large salad bowl, combine cucumber, tomatoes, radishes, lettuce, scallions, parsley, and mint. Toss gently to mix the ingredients.
- For the dressing, whisk together olive oil, lemon juice, sumac, sea salt, and black pepper in a small bowl until emulsified.
- Toast the pita bread pieces in a dry skillet over medium heat (175°C/350°F) for about 5 minutes or until crispy and golden brown.
- Pour the dressing over the salad and toss until well coated. Just before serving, add the crispy pita bread pieces and toss gently once more.