📖 Instructions

1. First things first, let’s get those grains sprouted (if you haven't already)! Rinse 1 cup of your favorite grains (wheat berries, quinoa, lentils work great) under cold water. Place them in a jar or bowl, cover with water, and let them soak for 8-12 hours. Drain, rinse again, and then spread them out on a damp cloth or in a sprouting tray. Rinse them 2-3 times a day for 2-3 days, until you see little sprouts forming. It’s kinda like watching tiny lives come alive, so coool!
2. Time to chop! Dice 1 English cucumber, 2 medium tomatoes, 1/2 red onion, and 1 bell pepper (any color you fancy). Roughly chop a handful of fresh parsley and another of fresh mint. The fresher the veggies, the more vibrant the salad. I remember one time trying to make this with old tomatos, and I tell you hwat, It wasnt fun.
3. Okay, grab a small bowl and whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice (freshly squeezed, of course!), 1 clove garlic (minced), 1 teaspoon sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. This dressing is like sunshine in a bowl, so make sure it sings to your taste buds!
4. In a large bowl, combine the chopped cucumber, tomatoes, red onion, bell pepper, parsley, mint, and your beautifully sprouted grains. I like to toss them gently. Then, crumble about 4 ounces of feta cheese over the top (if you're using it).
5. Just before serving, drizzle the dressing over the salad and gently toss everything together. Make sure every piece is kissed with that tangy, herby goodness. Pro tip: Don't dress the salad too far in advance, or it will get soggy. Nobody likes a soggy salad!
6. Now, for the pièce de résistance: the pita chips! You can either buy pre-made pita chips or make your own. To make your own, brush pita bread with olive oil, sprinkle with za'atar (if you have it), and bake at 375°F (190°C) for 8-10 minutes, or until golden brown and crispy. Break them into bite-sized pieces. Alternatively, you can lightly fry them in olive oil until golden and crisp. I usually buy mine, gotta make it quick!
7. Finally, arrange the pita chips on top of the salad just before serving. This adds that delightful crunch that makes Fattoush so irresistible. Serve immediately and watch everyone's eyes light up! Seriously this is the part that makes it so special.
8. If you want to make it prettier, consider garnishing with extra sumac or a sprig of fresh mint. These are small touches that can make a big difference in presentation. After all, we eat with our eyes first, right?