Lebanese Fattoush Salad
A vibrant, refreshing Levantine bread salad that perfectly balances crunchy fried pita with a zesty, sumac-spiked dressing.
Ingredients
- •2 large pita breads, cut into 1-inch squares
- •3 tablespoons extra-virgin olive oil (for frying)
- •3 cups romaine lettuce, chopped into bite-sized pieces
- •2 medium tomatoes, diced
- •1 large cucumber, diced
- •4 radishes, thinly sliced
- •1/2 cup fresh parsley, chopped
- •1/4 cup fresh mint leaves, chopped
- •2 green onions, thinly sliced
- •3 tablespoons extra-virgin olive oil (for dressing)
- •2 tablespoons fresh lemon juice
- •1 tablespoon sumac
- •1 teaspoon pomegranate molasses
- •1 small garlic clove, minced
- •1/2 teaspoon salt
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the pita squares and fry until golden brown and crispy, about 3-5 minutes, stirring frequently. Drain on paper towels and set aside.
- 2
In a small bowl, whisk together the olive oil, lemon juice, sumac, pomegranate molasses, minced garlic, and salt until well combined.
- 3
In a large salad bowl, combine the romaine lettuce, tomatoes, cucumber, radishes, parsley, mint, and green onions.
- 4
Drizzle the dressing over the vegetables and toss gently to coat evenly.
- 5
Add the crispy pita chips just before serving to ensure they retain their crunch, and toss once more.
💡 Chef tips
- If you prefer a healthier alternative to frying, you can toast the pita squares in a 400°F (200°C) oven for 8-10 minutes until crisp.
- Do not add the pita chips until the very last second before serving; otherwise, they will absorb the dressing and become soggy.
- Sumac is essential for the authentic tart, citrusy flavor of Fattoush; if you cannot find it, you may use a little extra lemon zest, though the flavor profile will differ.
✅ How it should turn out
The finished salad is a beautiful mosaic of bright colors, offering a delightful contrast between the crisp, golden pita and the cool, juicy vegetables, all tied together by a tangy, earthy dressing.