Combine all salad ingredients except the bread into a large bowl. When you’re ready to serve, whisk the dressing ingredients together and toss the salad. (However, most people in Lebanon will likely squeeze the lemon directly on the dressing and then add the additional ingredients.) Mix in the toasted or fried bread (which can be drizzled with olive oil and sprinkled with sumac when toasting in the oven).
Below is a version of fattoush we enjoyed in a restaurant in Byblos. It arrived with the all the fried bread arranged on top that we broke up into smaller pieces and tossed. Certainly it’s healthier to toast the bread instead of fry, but this fried bread with a drizzle of pomegranate syrup on top was amazing!
Look who else is making fattoush: