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How to make it: John Gregory-Smith’s fattoush salad recipe

Sweet, juicy vegetables combine beautifully with tangy lemon and sumac dressing

By John Gregory-Smith
Published 9 Apr 2019, 00:20 BST, Updated 19 Jul 2021, 14:16 BST

This salad looks fantastic and, with all the different textures, it’s interesting to eat, too. While delicious eaten on its own, it’s also great with grilled meat, charred halloumi or a fragrant stew.

Serves: 4
Takes: 15 mins


2 pitta breads
1 cucumber, deseeded and roughly chopped
½ small red onion, finely sliced
100g pitted black olives
200g small cherry tomatoes, halved
1 large handful mint leaves, roughly chopped
1 large handful parsley leaves, roughly chopped
Ground black pepper and salt, to taste

For the dressing

3 tbsp olive oil
Juice of 1 lemon
¼ tsp sumac


1 Toast the pitta breads until golden and set aside to cool.
2 Whisk together the dressing ingredients in a mixing bowl and season with a good pinch of sea salt and ground black pepper. Add the cucumber, onion, olives, cherry tomatoes, mint and parsley, and toss everything together.
3 Once the pitta has cooled, crunch half of it between your hands and sprinkle the pieces over the salad. Toss everything together until well combined.
4 Transfer the salad to a serving bowl, then break the rest of the pitta over the top and serve immediately.

Excerpted from Mighty Spice Cookbook, by John Gregory-Smith (Watkins Publishing)

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