Fattoush (Levantine Bread Salad)

Method

1. 1

   Toast or fry the pita bread until golden and crisp, then break it into rough shards.

   💡 Toast it dry in a hot pan or oven and let it cool before tossing — warm bread wilts under dressing.

2. 2

   Chop the cucumbers, tomatoes and radishes into rustic, chunky pieces — fattoush isn't brunoise.

3. 3

   Slice the spring onions and roughly chop the mint.

4. 4

   Whisk together the olive oil, lemon juice, pomegranate molasses and sumac to make the dressing.

5. 5

   In a large bowl, toss the vegetables and herbs with the dressing.

6. 6

   Add the bread shards at the last possible second and toss briefly to combine.

   💡 Bread meets dressing at serving, not before. Crunch has a countdown.

7. 7

   Serve immediately, while the bread is still crisp.