Fattoush Salad

Name: Fattoush Salad with Crispy Pita (Ottolenghi-Style)
Prep time: 15 min
Total time: 2 h 35 min
Yield: 2 servings
Cuisine: middle eastern
Ingredients: 1 cup Greek yogurt; 2/3 cup whole milk; 3-4 large heirloom tomatoes, diced; 3 oz radishes, thinly sliced; 5 mini cucumbers, thinly sliced; 1 scallion, diced; 1/2 oz fresh mint, coarsely chopped; 1 oz flat-leaf parsley, coarsely chopped; 1 large clove garlic, diced; 3 tablespoons freshly squeezed lemon juice; 1/4 cup olive oil, plus extra to drizzle; 2 tablespoons red wine vinegar; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 teaspoon fine grain sea salt, plus more to taste; 4 pita breads, toasted until golden and fully hard; 6 oz feta cheese, crumbled; 2 teaspoons sumac (or more to taste)

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This fattoush salad features a tangy fermented yogurt-based dressing that sits for hours to develop depth, combined with fresh vegetables, crispy toasted pita, and feta. The standout is the homemade cultured yogurt component—let it ferment at least 2 hours before building the salad.

🌍Middle eastern 🏷️Fattoush salad 🏷️What is fattoush 🏷️How to make fattoush 🏷️Ottolenghi recipe

Total

2h 35m

Servings

2

Recipe Source

View original recipe

From Bromabakery · by Sarah | Broma Bakery

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Tips & Notes

Pro tips

Don't skip the fermentation: the bubbles that form signal lactic acid development, which creates the tangy depth that distinguishes this dressing from plain yogurt.
Toast pita until completely hard and golden, then crumble into large pieces just before serving to maintain crispness and prevent sogginess.
Let the dressed salad (before adding pita and feta) sit for at least 20 minutes to allow flavors to meld before the final components go in.
Taste and adjust salt, pepper, and sumac at the end—the fermented dressing and briny feta are both salty, so balance carefully.

Substitutions

heirloom tomatoes → Roma or beefsteak tomatoes (less juice, less watery)
feta → labneh or thick Greek yogurt (creamier texture, less salt)
mint + parsley → cilantro or dill (different herbal note, not traditional but works)
red wine vinegar → white wine vinegar or sherry vinegar (milder acidity)

Storage & make-ahead

Store the fermented yogurt dressing in an airtight container in the fridge for up to 5 days; assemble salad (pita and feta added) no more than 30 minutes before serving to preserve pita crispness.

Equipment

mason jar or lidded container (for fermenting yogurt) · toaster or toaster oven (for pita)

Common Questions

How long does the yogurt mixture need to ferment?

At least 2 hours at room temperature until bubbles form on the surface; up to 1 day for tangier flavor.

Can I make this salad ahead?

Prepare the fermented yogurt dressing and chop vegetables up to 1 day ahead. Toast pita and crumble it fresh. Combine everything no more than 30 minutes before serving to keep pita crispy.

What can I substitute for sumac?

Use extra lemon juice or zest for tartness, or pomegranate molasses for a deeper tang. Sumac is traditional and adds mild fruity sourness without additional liquid.