Center for International Private Enterprise

Bread Salad

Name: Bread Salad (Fattoush)
Yield: 4 servings
Ingredients: 6 black or green olives; 3 tablespoons (45 milliliters) apple cider vinegar; 1 yellow onion (200 grams); About 2 cups (500 milliliters) olive oil, for frying (see note); Fresh mint leaves; ¼ cup pomegranate seeds; 100 grams flatbread (such as khubez suri, lavash, or pita); 2 cloves (8 grams) garlic, crushed; 1 tablespoon ground sumac; Pinch of salt; 2 medium cucumbers (200 grams), seeded and chopped; 20 grams fresh mint, coarsely chopped (including soft stems and leaves); 4 lemon slices; 2 medium tomatoes (500 grams), peeled and chopped; 3 tablespoons (45 milliliters) pomegranate molasses; Juice of 1 lemon (30 milliliters); ½ cup (120 milliliters) olive oil

Fattoush

Preparation info

4
servings

Difficulty
Easy

Appears in

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

About

This simple and tasty bread salad has many variations around the Mediterranean, including the Italian panzanella, Turkish omaç, and Catalan pa amb tomàquet. They each give new life to old, dry bread by toasting and then tossing pieces with bright and flavorful seasonal ingredients. Try adding chopped purslane, fresh mint, and lettuce to the mix. Fattoush is particularly satisfying on hot summer days.

Ingredients

Ramadan
Vegan
Mediterranean
Summer

Ingredients

Method