Crunchy fried pita, ripe tomatoes, cucumber, purslane, radish, and the unmistakable tang of sumac. Lebanon's answer to the question of what to do with day-old bread.
Tear or cut pita into irregular bite-sized pieces. Fry in olive oil over medium-high heat until deeply golden and shatteringly crisp. Drain on paper towels. Season with salt and a pinch of sumac.
Cube tomatoes into 2cm pieces. Slice cucumbers into half-moons. Shred lettuce roughly. Slice green onions on the bias. Dice bell pepper. Wash purslane or rocket.
Whisk lemon juice, olive oil, sumac, garlic, and salt. The dressing should be bright, sharp, and perfumed with sumac's distinctive citrus-berry note. Taste and adjust.
Combine all vegetables and herbs. Add dressing and toss. Add the fried pita last — only at the moment of serving. The pita must be crunchy. Fattoush with soggy pita is not Fattoush.
Sumac is non-negotiable in Fattoush. It is sold in Middle Eastern grocery stores and is worth seeking out. Without it, the salad is technically missing its soul.