- 180 g pita bread
- 300 g tomatoes
- 250 g cucumber
- 120 g radishes
- 150 g lettuce
- 20 g fresh parsley
- 15 g fresh mint
- 60 g green onions
- 60 ml olive oil
- 40 ml lemon juice
- 8 g sumac
- 8 g garlic
- 5 g salt
- 2 g black pepper
Preheat the oven to 200°C, tear the pita bread into bite sized pieces, toss with olive oil, and spread them across a baking tray evenly.
Bake the pita pieces until golden and crisp, turning them once during cooking, then remove from the oven and allow them to cool before mixing.
Chop the tomatoes, cucumber, radishes, lettuce, parsley, mint, and green onions into bite sized pieces, then place all vegetables and herbs in a large bowl.
Whisk olive oil, lemon juice, sumac, garlic, salt, and black pepper together in a small bowl until the dressing becomes fragrant, tangy, and well combined.
Pour the dressing over the chopped vegetables and herbs, then toss gently so every ingredient receives a coating without bruising the delicate greens too much.
Add the cooled toasted pita immediately before serving and toss once more, allowing some pieces to absorb dressing while others remain crisp and crunchy throughout.
Transfer the fattoush to a wide serving bowl, sprinkle with additional sumac and fresh herbs, and serve immediately alongside grilled meat, fish, or mezze dishes.
