How to Make Fattoush: Classic Fattoush Pita Salad Recipe

• 3 pita breads
• 1 small red onion, thinly sliced
• 1 teaspoon ground sumac
• ¼ cup fresh lemon juice, plus more if needed
• 1 pint cherry tomatoes, halved
• 3 small Persian cucumbers (or 1 large English cucumber), thinly sliced
• ½ cup crumbled feta cheese (optional, omit for vegan salad)
• 1 teaspoon kosher salt, divided, plus more to taste
• ¼ cup extra virgin olive oil
• 1 garlic clove, grated
• ⅛ teaspoon freshly ground black pepper
• 1 cup lightly packed fresh herb leaves such as fresh mint leaves and flat-leaf parsley leaves (tough stems discarded)

1. 1

   Preheat the oven to 400 degrees Fahrenheit.

2. 2

   Tear or cut pita breads into bite-sized pieces and arrange pita pieces in a single layer on a large rimmed baking sheet. Bake until golden brown and slightly crispy, about 5 minutes. Set toasted pita aside to cool.

3. 3

   Meanwhile, in a small bowl, macerate sliced red onion with sumac and lemon juice.

4. 4

   In a large bowl, combine tomatoes, cucumbers, feta (if using), and ½ teaspoon salt and toss to coat.

5. 5

   Once the red onions have mellowed in flavor, add them to the bowl with the tomatoes and cucumbers, reserving the lemon juice.

6. 6

   Make the vinaigrette. Add olive oil to lemon juice with the grated garlic clove, remaining ½ teaspoon salt, and black pepper, and whisk to emulsify. Drizzle vinaigrette over salad ingredients, and toss to coat. Top with pita chips and fresh herbs, and toss to coat again. Taste for salt and acid.

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