Revive stale sourdough into a delicious Stale Sourdough Fattoush Salad, a Mediterranean delight with vibrant flavors and textures. Don't let stale bread go to waste; transform it today!
Start by tossing the bread cubes with the olive oil, sumac and salt. Air fry in a preheated air fryer at 200 C◦ for 8 to 10 min until golden and crispy. Set aside to cool down while we prepare the other ingredients.
Step 02: prepare the salad base
Wash all your veggies thoroughly and drain well before start the chopping. Slice the onion first and sprinkle on it the sumac and salt and rub it well until it is well coated with the sumac and salt mixture and set aside. Chop all your veggies and add to a large mixing bowl, add the rubbed onion and mix all together well before adding the bread, sauce and pomegranate seeds.
Step 03: final toss
Add the bread and the pomegranate seeds, and drizzle the sauce on top of it and mix everything together until all the veggies are well coated with the dressing and the bread start to soak up the dressing and soften. Don’t over mix so the veggies and bread won’t break too much.
Serve and enjoy!
Video
Notes
Bread: you can use the same recipe and toast any available bread in your kitchen. You can also use the pitta bread for the more traditional recipe, make sure you add it at the end before serving and on top of the salad not mixed with it, because it will wilt easily.
Toasting: you can toast your bread in the oven instead of the airfryer, on 190C◦ for 15 min flipping mid-way. And you can even toast them in a frying pan on high heat for 5 to 10 minutes depending on the size. You have to keep tossing for an even toasting.
Cucumbers: if you are lucky enough to find Lebanese wild cucumber (mekte) make sure you try it with the fattouch for the most traditional authentic version.
Capsicum: you can use a mix of different colored capsicum or whatever color available.
Vinegar: you can use apple cider vinegar if the grape version not available. And you can adjust the tanginess of the dressing to your liking by adding more or less.
Prepare ahead of time: you can toss your bread ahead of time and store separately in a zip lock bag or airtight container for up to 1 week at room temperature or 6 months in the freezer. And wash and drain and cut also your veggies ahead of time and mix without the sauce and store in the fridge for up to 4 days if stored correctly in airtight container. The dressing also can be made ahead of time and stored for up to a week in a jar in the fridge.
Assembling: store all the ingredients separately, and whenever you want you can even mix a small solo batches for the whole week. Perfect for meal prep, as you can enjoy every day a fresh salad with no need to wash and chop every day.