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Fattoush

Time 40 minutes
Yields Serves 4 to 6
Fattoush
(Anne Cusack / Los Angeles Times)
1

Heat the oven to 425 degrees. In a large bowl, whisk together 1/2 cup olive oil, the lemon zest and juice, 1 teaspoon Aleppo pepper, the minced garlic, sumac and red wine vinegar. Add the tomatoes, cucumbers and onion, toss and set aside.

2

Place the torn pita pieces on a rimmed baking sheet and toss with the remaining 3 tablespoons oil, the remaining 1/2 teaspoon Aleppo pepper and salt. Bake until crisp and golden, about 15 minutes. Set aside to cool.

3

Add the greens, mint and parsley to the bowl, and toss in the cooled pitas. Serve immediately.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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