Jordanian Fattoush (Bread Salad with Sumac)

  • Total time - 30 minutes
  • Active preparation - 20 minutes
  • Servings: 4
  • Country: Jordan
A colorful Fattoush salad with pieces of romaine lettuce, tomatoes, cucumbers, and crispy brown pieces of toasted pita bread, sprinkled with sumac.

Fattoush, derived from the word fatteh (small pieces, crumbs), is a perfect way to use up leftover Arabic bread. The key to its freshness is adding the bread and dressing just before serving so the bread remains crunchy.

Pomegranate molasses (dibbs rumman) gives the dressing its characteristic sweet-and-sour flavor. If you don't have it, you can substitute with balsamic glaze, but the result won't be as authentic.

Ingredients

Pita Chips

  • 2 pieces (double layer) Pita bread (or other Arabic bread)
  • 2 tbsp (for brushing) Olive oil
  • to taste Salt

Salad

  • 1 head Romaine lettuce (Cos lettuce), roughly chopped
  • 3 medium pieces Tomatoes (or cherry tomatoes), chopped into pieces
  • 1 large piece Cucumber, chopped into pieces
  • 5 pieces Radishes, thinly sliced
  • 3 pieces Scallions, sliced
  • 0.5 cups Fresh mint, roughly chopped
  • 0.5 cups Flat-leaf parsley, roughly chopped

Dressing

  • 4 tbsp Extra virgin olive oil
  • 3 tbsp Lemon juice, freshly squeezed
  • 1 tbsp (add more to taste) Pomegranate Molasses
  • 1 tsp (and more for sprinkling) Sumac (spice)
  • 1 clove (optional) Garlic, crushed
  • to taste Salt and black pepper

Instructions

Step 1: Preparing the Bread (Pita Chips)

Preheat the oven to 185 °C (365 °F).

Tear or cut the pita bread into small, bite-sized pieces (approx. 3x3 cm).

Spread the pieces on a baking sheet, drizzle with 2 tbsp of olive oil, and sprinkle with salt.

Bake for 5-8 minutes until crunchy and lightly golden. Set aside to cool and become even crunchier. (Alternatively, you can fry them in a little olive oil in a pan for a few seconds until browned.)

Step 2: Preparing the Vegetables and Herbs

Wash and dry all vegetables and herbs. Chop the romaine lettuce, tomatoes, and cucumbers into medium, consistent pieces.

Slice the radishes and scallions thinly. Roughly chop the mint and parsley (unlike Tabbouleh, the herbs don't need to be extra finely chopped here).

In a large bowl, combine all the chopped vegetables and herbs (except the bread!).

Step 3: Preparing the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, and crushed garlic (if using).

Mix or shake thoroughly until the dressing is combined. Season with salt and pepper to taste.

Step 4: Mixing and Serving

Just before serving, pour the dressing over the prepared vegetables in the bowl and gently toss.

Add the toasted pita pieces and lightly toss so the bread absorbs some dressing but does not lose its crunch.

Serve the salad immediately, sprinkled with an extra pinch of sumac and, optionally, pomegranate seeds.