Fattoush Summer Salad

Once the summer rolls round, my oven gets a well-earned rest. For me, this time of year is all about fresh, crunchy salads.

This Fattoush salad is one I keep coming back to lately. It’s quick, easy, and full of flavour — perfect when you’re hungry but can’t face cooking. I make up extra of the dressing (it keeps well in a jar in the fridge for up to a week), and prep enough of the salad to last a couple of days. Just keep the toasted pitta separate so it stays lovely and crisp. When you're ready to eat, toss it all together and you’re good to go.

This summer salad recipe is a brilliant all-rounder: fresh herbs, colourful veg, zesty sumac, and a punchy dressing — loads of fibre, antioxidants and texture. Add some grilled halloumi, chicken, or a few chickpeas if you want to make it a main. It’s also gorgeous on the side of barbecued meats or falafel, proper summer plate material.

Whether you’re eating outside, feeding the family, or just looking for something nourishing to grab between work and whatever’s next — this one’s well worth a spot in your rotation.

Save or print the recipe below — and let me know if you try it!

Ingredients

2 wholemeal pitta breads

Extra virgin olive oil

Sea salt

2 tsp sumac, divided (more as needed)

1 heart of Romaine lettuce, chopped

1 cucumber, cut in half, seeds scraped, then chopped or sliced into half moons

5 ripe tomatoes, chopped

5 spring onions (both white and green parts), chopped

5 radishes, stems removed, thinly sliced

2 cups chopped fresh parsley leaves, stems removed

1 cup chopped fresh mint leaves (optional)

Vinaigrette / Dressing

Juice of 1 lemon or 1½ limes

1/3 cup extra virgin olive oil

1 tablespoon pomegranate molasses (use maple syrup if you don't have this)

Salt and pepper

1 tsp sumac

1/4 tsp ground cinnamon

Method

1. First, tear or cut up the pitta into small, bite-sized pieces — no need to be too neat about it. Heat about 3 tablespoons of olive oil in a large pan until it’s nice and shimmery, then in go the pitta bits. Give them a quick fry until they’re golden and crisp, tossing them around so they don’t catch. Once they’re done, lift them out with onto a plate lined with kitchen paper to drain off the extra oil. Sprinkle over a bit of salt, pepper and sumac while they’re still warm.

2. Now for the veg — in a big mixing bowl, toss in your chopped lettuce, cucumber, tomatoes, spring onions, radish slices and a good handful of parsley. Mint too if you like, it’s optional, but lovely.

3. To make the dressing, just whisk everything together in a small bowl — lemon or lime juice, olive oil, a drizzle of pomegranate molasses/maple syrup, plus your salt, pepper and those lovely warm spices.

4. Pour the dressing over the salad and give everything a gentle toss. Just before serving, throw in the crispy pitta chips and a pinch more sumac. Give it all one last toss, then dish it up into bowls or plates and enjoy.