In season当季Middle Eastern中东
Fattoush (Crisp Pita Salad)法图什（脆皮塔沙拉）
A crunchy chopped salad of romaine, cucumber, tomato and radish with oven-crisp pita and a lemon-sumac dressing.罗马生菜、黄瓜、番茄、小萝卜切拌，加烤脆皮塔，淋柠檬漆树粉汁。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Chop romaine into 2-cm ribbons. Cut cucumber and tomatoes into 1.5-cm pieces, slice radishes and scallions thin, and chop parsley and mint leaves.罗马生菜切2厘米宽条；黄瓜番茄切1.5厘米块；小萝卜和葱切薄片；欧芹薄荷叶切碎。- Juice the lemon (you need 3 tbsp) and finely grate the garlic clove.柠檬挤汁（需3大匙），蒜瓣磨成泥。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Pita breads皮塔饼2
- Olive oil橄榄油4 tbsp大勺
- Romaine罗马生菜4 cups杯
- Cucumber黄瓜1
- Tomatoes番茄3
- Radishes小红萝卜6
- Scallions葱3
- Parsley欧芹0.5 cup杯
- Mint薄荷0.25 cup杯
- Lemon柠檬1
- Garlic大蒜1 clove瓣
- Ground sumac漆树粉1 tsp小勺
- Fine salt细盐0.5 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 400°F (200°C).
烤架放到烤箱中层，预热到400°F (200°C)。
The oven signals that it has reached the set temperature.烤箱提示温度已经到位。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Tear the pita into 3-cm pieces and toss them on a sheet pan with 2 tbsp oil and ⅛ tsp salt, then spread them out in a single layer.
把皮塔饼撕成3厘米的小块，放到烤盘上，加2大匙油和⅛小匙盐拌匀，再铺开成一层。
Every piece is lightly oiled and lies in one layer.每块都沾了薄油，铺成一层。
Common mistake & quick fix容易错在哪，怎么补救
Split thick pita into two thinner layers first; it crisps faster.厚的皮塔先撕成两层更易脆。
Bake the pita on the middle rack until golden and crisp.
把皮塔饼放中层烤到金黄酥脆。
The pieces are golden and snap when cooled for 1 minute.金黄，放凉1分钟一掰就脆断。
Common mistake & quick fix容易错在哪，怎么补救
Check at 6 minutes; thin edges burn quickly. If some are dark, take those out first.6分钟就看，薄边易焦；先取出颜色深的。
In a large bowl, whisk 2 tbsp oil, 3 tbsp lemon juice, the garlic, sumac, and ⅜ tsp salt.
大碗里放2大匙油、3大匙柠檬汁、蒜泥、漆树粉和⅜小匙盐，搅匀。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Add the romaine, cucumber, tomato, radishes, scallions, and herbs to the dressing and toss.
把生菜、黄瓜、番茄、小萝卜、葱和香草放进汁里拌匀。
Ingredients are evenly distributed with a thin coat of dressing, not sitting in a puddle.材料均匀薄薄裹汁，不泡在水里。
Common mistake & quick fix容易错在哪，怎么补救
If liquid pools, lift the salad out with a slotted spoon; next time dry produce thoroughly.出水就用漏勺盛出，下次蔬菜充分沥干。
Just before serving, add the pita chips and toss once more. The chips went in early: a bowl of wet bread salad. Toss the pita in at the last second. Only then do you get the crunch — greens and chips still themselves.
上桌前再放入皮塔脆片，轻轻拌一下。脆片早拌进去的，成了一碗湿面包沙拉。上桌前再拌进去，咬下去才会响，菜是菜，饼是饼。
Chips are mixed through and still crunchy.脆片拌匀，仍然脆。
Common mistake & quick fix容易错在哪，怎么补救
Pita softens after about 15 minutes in dressing; keep extra chips on the side for leftovers.脆片泡汁约15分钟会软，剩菜的脆片另放。
Divide the salad among 4 plates, filling all 4 servings.
把沙拉分到4个盘子里，4份都装好。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Romaine罗马生菜Butter or green-leaf lettuce wraps rolls and cools spicy bites. Wash, spin dry and store with a paper towel.奶油生菜或绿叶生菜可以卷食、解辣。洗净甩干，用厨房纸包着冷藏。
Cucumber黄瓜Persian or English cucumbers have thin skin and few seeds — no peeling needed. Salt 10 min to draw water for salads.迷你黄瓜或英国黄瓜皮薄籽少，不用削皮。凉拌前撒盐腌10分钟出水。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
- Parsley欧芹
Flat-leaf has more flavor than curly. Adds vitamin K and freshness.平叶比卷叶香。补维K、提清新。
- Mint薄荷
Cooling herb for Vietnamese rolls and Thai salads. Choose perky leaves; store like flowers in a glass of water.清凉香草，用于越南卷和泰式沙拉。挑挺拔的叶子；像插花一样泡水保存。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Rimmed sheet pan and oven mitts带边烤盘和隔热手套
Make it a balanced meal营养搭配建议
Serve this side next to a protein main and a grain for a balanced plate.这道配菜搭一道蛋白质主菜和一份主食，餐盘更均衡。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。