Fattoush Salad Recipe Ottolenghi: Toasted Pita and Herb-Infused Brightness

This vibrant Middle Eastern salad delivers a symphony of textures and flavors, from crisp vegetables to toasted pita pieces that soak up the bright dressing.

Ottolenghi’s version elevates the classic with extra herbs and a tangy sumac-lemon dressing that cuts through the richness. The pita is baked until golden and crisp, adding a satisfying crunch to every bite.

What makes this dish special is the balance—fresh cucumbers, radishes, and tomatoes meet the warm, toasted bread, all unified by the zesty dressing. It’s a refreshing yet hearty salad that feels complete on its own.

Perfect for summer lunches or as a side to grilled meats, this fattoush brings restaurant-quality flavor to your table with simple, fresh ingredients.

Ingredients for Fattoush Salad Recipe Ottolenghi

Crisp vegetables, toasted pita, and a bright sumac-lemon dressing come together beautifully here.

The pita is the foundation—look for fresh, soft loaves at Middle Eastern markets or the bakery section of Whole Foods. Day-old works even better since it crisps up faster. For the herbs, flat-leaf parsley and fresh mint are non-negotiable; their brightness balances the tangy dressing. The sumac is the signature; Al Wadi or Ziyad brands offer consistent quality.

No sumac? Crushed dried lime zest or a mix of lemon zest and paprika can stand in. Fresh herbs can be swapped for dried at one-third the quantity, but the flavor won’t be as vibrant. For the dressing, red wine vinegar at half the amount adds a similar tang if you’re out of lemon juice. The cucumber can be swapped for zucchini if preferred.

The toasted pita loses its crispness quickly, so assemble the salad just before serving. Dressed salad keeps in the fridge for 1-2 days, but the pita is best fresh. Store sumac in an airtight container away from light—it stays potent for 6-12 months.

Step-by-Step Instructions for Fattoush Salad

Master the technique behind this vibrant dish with precision and attention to detail.

Step 1: Toast the Pita Bread to Golden Perfection

Preheat your oven to 375°F. Split the 2 whole Pita Bread in half horizontally and cut each into triangles. Arrange them in a single layer on a baking sheet.

Toast for 8-10 minutes until golden brown and crisp, flipping halfway through. Watch closely—pita can burn quickly once it starts browning. You want pieces that are uniformly crisp, not soft or chewy. Remove from the oven and let cool completely. This ensures they stay crunchy when dressed later.

Step 2: Prepare and Soak the Vegetables

Thinly slice the 0.5 whole Red Onion and soak the slices in cold water for 10 minutes to mellow their sharpness. Meanwhile, dice the 1 whole Cucumber, thinly slice the 6 whole Radishes, and halve or quarter the 2 cups Cherry Tomatoes.

Drain the red onion and pat dry with a clean towel. Combine all vegetables in a large bowl. The soaking step is non-negotiable—it removes the harsh bite while keeping the onion’s crunch and color vibrant.

Step 3: Craft the Sumac-Lemon Dressing

In a small bowl, whisk together the 0.5 cup Extra-Virgin Olive Oil, 0.25 cup Lemon Juice, minced 2 cloves Garlic Cloves, 1 tsp Dijon Mustard, 0.5 tsp Ground Cumin, 1.5 tbsp Sumac, 1 tsp Salt, and 0.5 tsp Black Pepper.

Whisk vigorously until the dressing emulsifies and thickens slightly. The sumac adds a tangy, citrusy depth, while the cumin introduces a subtle earthy warmth. Taste and adjust seasoning if needed, though the sumac should provide ample brightness.

Step 4: Assemble and Dress the Salad

Add the roughly chopped 1 cup Fresh Parsley and lightly torn 0.5 cup Fresh Mint Leaves to the bowl with the vegetables. Pour the dressing over the top and toss gently but thoroughly to coat every piece.

Add the cooled, toasted pita triangles and toss again lightly—just enough to distribute them without breaking them into crumbs. The pita should retain its crispness even after dressing.

Let the salad sit for 5-10 minutes before serving to allow the flavors to meld. The pita will soften slightly but should still offer a satisfying crunch with each bite.

Health Benefits of These Flavors

Nutrient-Rich Vegetables

This salad packs a powerhouse of vitamins from its fresh ingredients. The cucumber and cherry tomatoes provide vitamin C and hydration, while radishes add a peppery crunch with vitamin K and fiber. Together, they support immune function and digestion. 💪

Herb Health Boost

The parsley and mint aren’t just for flavor—they’re loaded with antioxidants. Flat-leaf parsley contains vitamin A for eye health, and mint aids digestion. These herbs bring more than brightness to your plate—they bring real nutritional benefits.

Heart-Healthy Fats

Extra-virgin olive oil in the dressing delivers monounsaturated fats, which support heart health. The 0.5 cup used here also provides polyphenols, compounds that reduce inflammation and protect your cells from damage.

Spice and Digestive Aid

Sumac and cumin do more than add flavor—they aid digestion. Sumac is rich in antioxidants, while cumin stimulates enzymes that help break down food. This is why Middle Eastern cuisines often pair these spices with rich or heavy dishes. 🌱

Low-Calorie, High-Impact

With its focus on fresh vegetables and herbs, this dish is naturally low in calories but high in nutrients. The toasted pita bread adds satisfying texture without excess calories, making it a balanced choice for a light yet filling meal.

Each serving delivers a burst of flavor without weighing you down. Perfect for those watching their calorie intake without sacrificing taste.

Frequently Asked Questions