Fattoush - Mediterranean Bread Salad

Fattoush is the Mediterranean bread salad and is always made with pita bread. Delightful from spring through late summer, particularly as local tomatoes become available.


  • 2 large stale pita breads, torn into l-inch pieces
  • 1 cucumber, peeled, seeded, and cut into ½ inch cubes
  • Salt
  • l pound ripe tomatoes (about 3), seeded and cut into ½ inch cubes
  • 6 scallions, 1/8 inch slices
  • 1 green bell pepper, cut into ½ inch cubes
  • ¼ cup coarsely chopped fresh parsley
  • ¼ cup coarsely chopped fresh mint (optional)
  • 3 Tablespoons coarsely chopped fresh cilantro
  • 2 large cloves garlic, minced
  • ¼ cup fresh squeezed lemon juice
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 teaspoons crushed sumac


  1. Heat oven to 375°F. Spread the torn pita on a baking sheet in a single layer and bake until dry, about 10 to 15 minutes.  We are looking for the bread to just reach the crunchy point.
  2. Spread the cucumber pieces on a paper towel and sprinkle with salt. Let stand about 20 minutes and then place in a strainer and rinse with cold water; pat dry
  3. In a large mixing bowl, combine the cucumbers, tomatoes, scallions, green pepper, parsley, mint, and cilantro.
  4. Whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper to taste. Toss this dressing with the vegetables; toss in the bread. Spread the salad on a serving platter or bowl and lightly sprinkle with sumac.
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