How to Make Perfect Fattoush

Fattoush, that Levantine chopped salad that makes tasty use of pita, is all about texture, says Sarit Packer and Itamar Srulovich of London's Honey & Co. restaurants. To maximize the range of texture in their fattoush, the chefs use a variety of tomatoes, cut in different ways; pomegranate seeds (forget smacking and follow their technique); and torn stale or toasted bread or pita, some of which will soften and some of which will remain crispy. With a quick vinaigrette shaken in a mason jar for ease, their crunchy, dynamic salad comes together quickly—and it will disappear just as fast.