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.
Cut or tear the bread into 1.5- to 2-cm (½- to ¾-inch) squares. Heat the olive oil in a frying pan and fry the bread pieces in batches until golden brown. Transfer bread to a paper towel-lined baking sheet to drain.
Cut the onion in half from top to bottom, then slice into thin half moons. Use your fingers to rub the sumac and salt into the onions.
Whisk the apple cider vinegar, lemon juice,
Transfer the tomato mixture to a serving dish, then garnish with the onion slices, lemon slices, pomegranate seeds, mint leaves, olives, and the fried bread squares.
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