Fattoush

Fattoush is a Levantine bread salad that was originally created to use up old pita bread and whatever fresh vegetables and herbs were on hand. Its name comes from the Arabic word fatteh, meaning “crumbs” or “small pieces”—a nod to the toasted pita torn and tossed into the mix.

In fact, Fattoush belongs to a broader family of Levantine dishes known as fattat (the plural of fatteh), all of which were born from the same idea: transforming stale bread into something delicious and sustaining. Across the region, bread was never wasted, but repurposed.

But aside from the bread, I have the urge to talk about purslane in fattoush because I see so many recipes without it. Over the years, I’ve learned from my Lebanese friends that purslane isn’t just a nice/seasonal touch—it’s the soul of Fattoush. Without it, you’re simply making a fancy chopped salad with toasted pita and a sumac dressing. It's still tasty, but it’s not truly Fattoush.

Ingredients

For the Salad

• 1 (8-inch) whole wheat pita bread

• 1 tsp olive oil

• 1 tsp kosher salt

• 1–2 bunches purslane

• 1–2 bunches flat-leaf parsley

• 3 cups chopped romaine hearts

• 2 Persian cucumbers, chopped

• 2 medium tomatoes, chopped

• 4 scallions, thinly sliced

For the Dressing

• ½ cup freshly squeezed lemon juice

• 1–2 garlic cloves, minced into a paste

• 1 tbsp ground sumac

• 1 tbsp dried mint

• 1 tsp mild Aleppo pepper (optional but recommended)

• Kosher salt to taste

• ½ cup extra virgin olive oil

Instructions

• Rub both sides of the pita with olive oil and sprinkle with kosher salt. Bake on a sheet pan at 250°F (120°C) for 20–30 minutes until golden and crisp. Let cool, then break into bite-size pieces.

• In a small bowl, whisk together the lemon juice, garlic paste, sumac, dried mint, Aleppo pepper, and salt. Slowly drizzle in the olive oil while whisking until emulsified. Set aside.

• Wash the purslane thoroughly and lay it out to dry on a clean kitchen towel. Pluck off the tender leaves and upper stems; discard the tough lower stems.
  Wash and dry the parsley, then finely chop the leaves (discarding the stems).
  Chop the romaine, cucumbers, tomatoes, and slice the scallions.

• In a large mixing bowl, combine the purslane, parsley, romaine, cucumbers, tomatoes, and scallions. Pour over the dressing and toss well to coat.

• Right before serving, fold in the toasted pita chips to keep their crunch.