Fattoush — Lebanese Salad with Crisp Pitas – Gluten-free version

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, sumac, za'atar, salt and black pepper until smooth.

   Bowl

To assemble

1. 2
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 3
   Cut the gluten-free bread into small pieces.

   Serrated knife (bread knife)Cutting board
3. 4
   Toss the gluten-free bread pieces with the olive oil.

   Bowl
4. 5
   Bake the gluten-free bread pieces on a baking sheet 8–10 minutes, until they are crisp.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5. 6
   Cut the tomatoes, cucumbers and onion into small cubes.

   KnifeCutting board
6. 7
   Tear the lettuce and arugula by hand into rough pieces.
7. 8
   Chop the mint.

   KnifeCutting board
8. 9
   Put the lettuce, lettuce hearts, arugula, cucumbers, tomatoes and onion in a large bowl.

   Bowl
9. 10
   Pour in the dressing and toss well.
10. 11
    Add the mint and toss.
11. 12
    Just before serving, add the gluten-free bread and toss.