Center for International Private Enterprise

Bread Salad

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

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

Summer
Mediterranean
Vegan
Ramadan

Ingredients

Method