How to make Fattoush Salad

Why cooks start here

Fattoush Salad is cooked the way Damascus salad bowls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a middle eastern family cook actually puts it on the table.

Fattoush Salad hails from the kitchens of Damascus, where it's a staple of home-cooked meals, crafted with a simplicity that belies its vibrant taste. It's a dish that thrives in the company of family and friends, made to be shared around a table that celebrates the abundance of fresh vegetables and crispy pita. The salad should burst with the tang of sumac and the richness of olive oil, balancing the crispness of cucumbers and tomatoes. The pita, fried or toasted, adds a satisfying crunch, while the mixed greens provide a refreshing backdrop. Salt is added with a discerning hand, enhancing each fresh element without overpowering them.