Lentil Fatta Salad

Fatta is a family of Middle Eastern dishes built on a base of torn or cubed bread, and this lentil version is one of the simplest and most satisfying. Lentils get boiled until very soft with onions, olive oil, salt, and pepper, then drained, cooled slightly, and tossed with cubed pita bread, chopped scallions, fresh lemon juice, and a generous drizzle of olive oil.

Cooking the lentils until they’re very soft is the point here. This isn’t a salad where you want firm, toothy lentils holding their shape. You want them partially broken down so they create a thick, starchy base that clings to the pita cubes and absorbs the lemon and olive oil dressing.

The pita cubes soak up the lentil liquid and turn soft in some spots while staying slightly chewy in others, giving you a range of textures in every bite.

Pro Tips

• Add the pita cubes right before serving so you get both soft and chewy pieces. Adding too early turns them to mush.
• Be generous with the lemon juice. The lentils are earthy and starchy, and they need acid to brighten them up.
• Drain the lentils but don’t rinse them. The starchy cooking liquid helps the dressing cling.

Variations

• Toast the pita cubes in a dry skillet or oven before adding for extra crunch.
• Stir in chopped fresh parsley or mint for a herby, fresh finish.
• Top with a dollop of plain yogurt and a sprinkle of sumac for a tangier version.