For those of you who haven’t heard of this delicious salad, Wikipedia offers a detailed explanation:
Fattoush ... is a Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables ... To make fattoush, cooks use seasonal produce, mixing different vegetables and herbs according to taste, while making use of pitas that have gone stale ... Sumac is usually used to give fattoush its sour taste.
As you can gather this is not an easy dish to write a recipe for since the only constant ingredient is bread, and even with that there is a choice, albeit an obvious one. Toasted stale bread versus crispy, crunchy, shards of golden goodness; you know which gets my vote.
As for the vegetables, all the fattoush I’ve tried have had tomato, cucumber and onion in them, but they can also have peppers, radish, lettuce, cabbage, carrot... the list goes on. Mint is the usual choice when it comes to herbs, although I have had it with flat leaf parsley too.
Feta and olives are sometimes added, but I find this makes it too much like a Greek salad and prefer to leave the fried bread to steal the show. This leaves me with a difficult choice because feta and olives go so well with the rest of the mezze... so I chose not to make one; if I make a fattoush, I do a bowl of feta and olives as another part of the selection. Problem solved.