How to make Fattoush

Why cooks start here

Fattoush is cooked the way summer salad 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 lebanese family cook actually puts it on the table.

Fattoush, a staple in Lebanese households, captures the vibrant essence of summer. It's a dish that celebrates the abundance of fresh produce, traditionally enjoyed when the sun is high and gardens are brimming with ripe vegetables. This home version is crafted with care, reflecting the intuitive touch of a Lebanese family cook, who knows just how much salt to sprinkle and when to be generous with the olive oil. The taste of fattoush is a lively balance of tangy and crisp, with the crunch of fried pita and the tartness of sumac and pomegranate molasses. Each bite is a burst of flavor, with the juicy tomatoes and refreshing romaine playing their parts. It's a dish meant for sharing, inviting everyone at the table to dive in with enthusiasm.