Fattoush With Crunchy Flatbread Ribbons

This is my take on the classic Middle Eastern fattoush salad, made special with a generous pile of crunchy flatbread ribbons—which is everyone's favorite part! The salad is light and refreshing, with a zesty lemon dressing that gets an extra kick from sumac and the warm flavor of paprika. This recipe is a fantastic side dish for 4 or a light meal for 2.

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Roll up the flatbreads and cut them into thin slices. Use your fingers to gently loosen them into a pile of "ribbons."

3. 3

   Pile the flatbread ribbons onto a baking tray, drizzle with 1 1/2 tablespoons of olive oil and a couple of pinches of salt, then use your fingers to coat all the ribbons evenly.

4. 4

   Bake the ribbons for 3 minutes. Remove the tray and use a spatula to move the ribbons around so they bake evenly. At this point, some of the ribbons may not be fully crisp. Turn the oven off and return the tray to the warm oven for a couple more minutes. This will help all the ribbons become crisp without over-browning them.

5. 5

   While the flatbread is baking, place the sliced red onion in a small bowl with 1 tablespoon of lemon juice and a pinch of salt. Set this aside; it will lightly pickle the onion and remove some of its strong acidity.

6. 6

   In a separate bowl, whisk together the dressing ingredients: 2 tablespoons of lemon juice, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, minced garlic, paprika, and sumac.

7. 7

   In a large bowl, combine the tomatoes, cucumbers, mint, and coriander leaves. Add the pickled red onion, squeezing out any excess lemon juice before adding it to the bowl.

8. 8

   Pour the dressing over the vegetables and toss gently to combine. You may not need all of the dressing, so add it gradually to your taste.

9. 9

   Transfer the salad to a serving platter and top it with the crunchy flatbread ribbons. Sprinkle with an extra pinch of sumac before serving.

Recipe Notes

• Flatbread – I used Lebanese bread, which is a thin, pliable flatbread larger than pita bread. You can use other pliable flatbreads that can be rolled and sliced. Note that some flatbreads are "pockets" (double-layered) and will produce more ribbons. If you use a single-layer flatbread, you may need to use an extra piece or two to get the same volume of crunchy ribbons.