About this recipe: Toasted pitta bread pieces are tossed with crisp cos lettuce, spring onions, cucumber, fresh tomatoes and a flavourful Middle Eastern dressing in this salad. Sumac, a traditional spice, is available from Middle Eastern grocers. It may be left out of this salad, but I think the flavour is important to the overall taste.
I am half-Arab, and I must say that this recipe is as close as it gets to the authentic. I did make a few changes: I first sliced the pita into two faces, cut them into small squares (much nicer for presentation) threw them all in a tupperware container, added about 2 tablespoons olive oil and a good amount of salt, and shook it all up. I then spread the pieces onto a flat cookie pan and baked in the oven for about 10 mins. You can literally eat them as chips when they're done! I always make more as we all like to load them onto our salads! I also run the dressing through a small blender when I'm done, because I prefer it smooth, expecially when I'm using fresh herbs. If you can, let the dressing sit in the fridge for an hour or two, so the flavours can blend well. - 09 Mar 2007 (Review from Allrecipes US | Canada)
This salad was a big hit at a luncheon where I served it. Everyone went back for seconds and also requested the recipe. Very attractive. I ordered sumac powder from Penzeys Spice Company for this. If you like ethnic/Mediterranean food, you'll love this! - 29 Mar 2001 (Review from Allrecipes US | Canada)
This is my favorite recipe for fatoosh salad. Sumac has a sort of lemony taste to it -- very zesty. Everyone loves this salad and people always ask for the recipe after tasting it. I usually make it the day before (pita I make just before serving the salad). I also nuke the garlic for 8-10 seconds before adding. Sumac is hard to find, but you can get it online at this great spice site: http://www.kalustyans.com. Thanks Winna! - 06 Feb 2002 (Review from Allrecipes US | Canada)