Crispy Fattoush with Whipped Tahini Dressing

Preheat your oven to 400°F (200°C). Cut the white bread slices into bite-sized triangles or squares, keeping the crust on for extra crunch.

Toss the bread pieces with olive oil and a pinch of salt until evenly coated. Spread in a single layer on a baking sheet.

Bake for 8-10 minutes, flipping halfway through, until the bread pieces are golden brown and crispy. Set aside to cool completely — they will continue to crisp as they cool.

Wash and dry the romaine lettuce thoroughly. Stack the leaves and cut them into bite-sized ribbons, placing them in a large wide bowl — fattoush is traditionally served flat, not in a deep bowl.

Cut the cucumber in half lengthwise, then slice into half-moons. Add to the lettuce.

Core and dice the tomatoes into wedges. Add to the salad.

Thinly slice the radishes into rounds or half-moons. Scatter over the vegetables.

Roughly chop the fresh parsley and mint leaves. Add them to the salad — these should be abundant and visible, not shy.

In a food processor or blender, combine the tahini, lemon juice (from 1 lemon), minced garlic, olive oil, and salt.

Blend for 2 minutes until the mixture becomes light, creamy, and slightly whipped in texture. The tahini will first seize up, then smooth out as it emulsifies — this is normal.

If the dressing is too thick, add cold water one tablespoon at a time, blending until you reach a pourable consistency. It should drape off a spoon beautifully.

Just before serving, add the crispy bread pieces to the salad bowl. Pour the whipped tahini dressing over the salad and toss gently to coat every leaf and vegetable.

Taste and adjust with more lemon juice or salt if needed. The dressing should bring tanginess, nuttiness, and a beautiful creaminess that binds the salad together.

Serve immediately while the bread still has its crunch, offering extra dressing on the side for those who want more.