Wasfetna

Fattoush

Crispy vegetables with sumac and pomegranate molasses and toasted bread — the salad that is requested before anything else in Ramadan.

Vegan

Fattoush
Cooking time
25 min
Hands-on time
20 min
Difficulty
Easy
Cuisine
Levantine
Calories
190
Contains
Gluten

Fattoush was born from the wisdom of "nothing goes to waste": yesterday's bread is toasted and tossed over seasonal vegetables with a sumac and pomegranate molasses dressing. The only rule: the bread is added at the last minute to keep it crispy.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

For the salad

For the sauce

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Shopping list

Equipment

  • Wide mixing bowl — Room to fold the toasted bread in last without crushing it.

Method

  1. Cut all the vegetables into medium-sized pieces and mix them in a wide bowl.

    10 min
    You’ll know it’s ready when

    The pieces are of similar size and ready to be mixed or cooked.

    Tip: Use a sharp knife so the pieces stay neat and keep their juices.

  2. Whisk together the sauce ingredients.

    5 min
    You’ll know it’s ready when

    Well mixed, sweet-sour, with the sumac leading.

    Tip: Mix only until homogeneous and taste before adding more salt.

  3. Just before serving: Toss the salad with the dressing, add the toasted bread, and sprinkle sumac on top.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Bread added first is no longer crisp by the time you eat — don't mix it in early.

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