Fattoush

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Introduction

Fattoush is a Levantine salad built on crisp greens, fresh herbs, and a bright sumac-lemon dressing, finished with crispy pita pieces that soften slightly into the salad. The dressing thickens with cornstarch and comes together in under 5 minutes, letting you focus on prepping the vegetables. This works as a light lunch, a substantial side, or a meal-prep base that holds for several days.

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

Skip the purslane: Use 1 cup of thinly sliced radishes instead for a peppery crunch that adds similar textural contrast without sourness.

Add protein: Toss in 1 cup of crumbled cooked chicken or 1 can of drained chickpeas to turn this into a complete meal rather than a side.

Increase the herbs: Double the mint and parsley if you want a greener, more fragrant salad; reduce other vegetables proportionally if concerned about bulk.

Toast the pita longer: Break the pita into smaller, thinner shards and toast at 375°F until darkened and very crisp for a longer-lasting crunch that resists sogginess.

Make it ahead dressing: Prepare the dressing up to 2 days in advance and store it separately; toss greens and pita just before serving to keep everything crisp.

Tips for Success

Toast the pita while the dressing cools: Use the same 5 minutes the dressing spends in the refrigerator to toast and tear your pita; this keeps your timing efficient and ensures warm, fresh pieces.

Prep vegetables into uniform, bite-size pieces: Consistent sizing helps the salad feel composed and lets each piece absorb dressing evenly without large chunks overwhelming delicate herbs.

Dress the salad no more than 15 minutes before serving: The pita will gradually soften and the greens will start to wilt. If you’re making this ahead, keep the dressing separate and combine just before plating.

Check the dressing texture as it cools: It should coat a spoon lightly; if it thickens too much in the fridge, whisk in a teaspoon of water to loosen it before tossing.

Tear rather than chop the lettuce: Tearing the romaine by hand prevents bruising and keeps the leaves intact longer than a knife would.

Storage and Reheating

Store the dressing in an airtight container in the refrigerator for up to 3 days. Keep prepared vegetables in a separate container, also refrigerated, for up to 2 days. Store toasted pita pieces in an airtight container at room temperature for up to 1 day to preserve crispness. Assemble the salad no more than 15 minutes before eating; if you must prepare it further ahead, toss only the greens and vegetables with dressing, and add pita just before serving. This salad does not freeze well due to the delicate texture of fresh greens and herbs.

FAQ

Can I use a different type of lettuce?

Yes. Butter lettuce, mixed greens, or leafy spinach work, though romaine’s sturdy structure keeps the salad crisp longer. Avoid iceberg, which lacks flavor and wilts quickly once dressed.

What if I can’t find purslane?

Use an equal volume of thinly sliced radishes, additional arugula, or extra cucumber. Purslane adds mild sourness and a tender-crisp texture, but the salad remains balanced without it.

Is the dressing suppose to be thick or thin?

It should be thin enough to coat the vegetables but thick enough not to pool at the bottom of the bowl. The cornstarch gives it body without making it heavy; if it feels too thick after chilling, loosen it with a tablespoon of water and stir well.

How do I prevent the pita from getting soggy?

Toast it until it’s completely dry and crisp, store it separately from the dressed salad, and add it just before serving. If you’ve already combined everything, the pita will soften within 10–15 minutes.