Fattoush is delicious. It’s like the Arab version of the Italian bread salad– Panzanella for those keeping score at home– but it’s got its own twist, in this case, by using radishes with sumac and pita, rather than olive oil and stale Italian bread.
I’ve made fattoush before, mostly using the recipe from Yotam Ottolenghi’s seminal cookbook, “Jerusalem.” His version differs in that you make a buttermilk dressing to soak the bread in before assembling the salad.
The thing I liked about this version was it seemed slightly more straightforward and requiring fewer ingredients than the “Jerusalem” version, but I just went back and compared the two and the “Happy Salads” version actually has two more ingredients. So I’m not sure why I have that impression, but I do.
Both recipes have you do a bit of a faff about bread. In “Jerusalem” you soak the bread in buttermilk for a few hours. In “Happy Salads,” you toast the pita bread and then fry it in olive oil and dust it with sumac. In the interest of full disclosure, I did not fry it; I only toasted it and then sprinkled some sumac over the salad.
Both versions are delicious. I like them both in different ways, so I’ll call it a tie. The next time I make fattoush, the version I use will probably come down to which cookbook I find first.