Fattoush | Christopher Kimball’s Milk Street

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Pickled grapes save this Levantine salad from off-season tomatoes
Milk Street Bowtie Fattoush

Fattoush

Appears in July-August 2017

30 minutes

Fattoush

Free

Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oil and bake them until nicely browned—we think the crunchy pita combined with the different textures of the other ingredients is a large part of the salad’s appeal. Pickled grapes are not a common fattoush ingredient; we tried them in a fattoush at chef Ana Sortun’s Oleana restaurant in Cambridge, Massachusetts, and loved their sweet-tart flavor and succulent texture. Both the pita and the grapes can be prepared a day in advance; store the pita in an airtight container. Sumac has earthy, citrusy notes, and pomegranate molasses is tangy and lightly fruity in taste. Both ingredients are optional, but they give the fattoush complexity and a distinct Middle Eastern character.

6

Servings

Tip

Don’t combine the salad ingredients until just before serving or the pita chips will get soggy.

30 minutes

1 pound seedless red grapes, halved
1/4 cup cider vinegar
Kosher salt and ground black pepper
½ cup extra-virgin olive oil, divided
3 garlic cloves, finely grated
2 teaspoons ground cumin
1/2-3/4 teaspoon red pepper flakes
2 8-inch pita bread rounds, each split into 2 rounds
1/2 cup plain whole-milk yogurt
1/2 cup finely chopped fresh dill
1 tablespoon pomegranate molasses (optional)
2 teaspoons ground sumac (optional)
1 English cucumber, quartered lengthwise, thinly sliced
1 6- to 7-ounce romaine heart, chopped into bite-size pieces
1 cup fresh mint leaves, finely chopped
Ingredients
  • 1

    pound seedless red grapes, halved

  • ¼

    cup cider vinegar

  • Kosher salt and ground black pepper

  • ½

    cup extra-virgin olive oil, divided

  • 3

    garlic cloves, finely grated

  • 2

    teaspoons ground cumin

  • ½-¾

    teaspoon red pepper flakes

  • 2

    8-inch pita bread rounds, each split into 2 rounds

  • ½

    cup plain whole-milk yogurt

  • ½

    cup finely chopped fresh dill

  • 1
  • 2

    teaspoons ground sumac (optional)

  • 1

    English cucumber, quartered lengthwise, thinly sliced

  • 1

    6- to 7-ounce romaine heart, chopped into bite-size pieces

  • 1

    cup fresh mint leaves, finely chopped

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Fattoush

Get Ready to Cook

6

Servings

30 minutes

Tip

Don’t combine the salad ingredients until just before serving or the pita chips will get soggy.

Ingredients
  • 1

    pound seedless red grapes, halved

  • ¼

    cup cider vinegar

  • Kosher salt and ground black pepper

  • ½

    cup extra-virgin olive oil, divided

  • 3

    garlic cloves, finely grated

  • 2

    teaspoons ground cumin

  • ½-¾

    teaspoon red pepper flakes

  • 2

    8-inch pita bread rounds, each split into 2 rounds

  • ½

    cup plain whole-milk yogurt

  • ½

    cup finely chopped fresh dill

  • 1
  • 2

    teaspoons ground sumac (optional)

  • 1

    English cucumber, quartered lengthwise, thinly sliced

  • 1

    6- to 7-ounce romaine heart, chopped into bite-size pieces

  • 1

    cup fresh mint leaves, finely chopped

Step 1 of 3

Pickle the grapes

1
pound seedless red grapes, halved
¼
cup cider vinegar
½
teaspoon kosher salt

Heat the oven to 400ºF with a rack in the middle position. In a medium bowl, stir together the grapes, vinegar and ½ teaspoon salt. Cover and refrigerate.

Step 2 of 3

Prepare the flavored oil and bake the pita

¼
tablespoons extra-virgin olive oil
3
garlic cloves, finely grated
2
teaspoons ground cumin
½-¾
teaspoon red pepper flakes
2
8-inch pita bread rounds, each split into 2 rounds
Kosher salt and ground black pepper, to taste

In a small bowl, stir together ¼ cup of oil, the garlic, cumin and pepper flakes. Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all 6 tablespoons. Sprinkle with salt and pepper.


Bake until browned and crisp, 10 to 12 minutes. Set aside to cool. When cool enough to handle, break into bite-size pieces.

Step 3 of 3

Combine, toss, and serve

¼
cup extra-virgin olive oil
½
cup plain whole-milk yogurt
½
cup finely chopped fresh dill
1
tablespoon pomegranate molasses (optional)
2
teaspoons ground sumac (optional)
1
teaspoon kosher salt
1
teaspoon ground black pepper
1
English cucumber, quartered lengthwise, thinly sliced
1
6- to 7-ounce romaine heart, chopped into bite-size pieces
1
cup fresh mint leaves, finely chopped

Drain the grapes, reserving the pickling liquid. In a large bowl, combine the remaining ¼ cup of oil, the yogurt, dill, molasses and sumac, if using, 1 teaspoon salt and 1 teaspoon pepper.


Add the reserved pickling liquid and whisk well. Add the cucumber, romaine, mint, pickled grapes and pita pieces. Toss until evenly coated.

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