Lebanese Fattoush Salad
A vibrant, crunchy, and refreshing Levantine salad featuring toasted pita bread, fresh garden vegetables, and a zesty sumac-lemon dressing.
Ingredients
- •2 large pita breads, cut into 1-inch squares
- •3 tablespoons extra virgin olive oil
- •1 teaspoon ground sumac
- •3 cups chopped romaine lettuce
- •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
- •3 green onions, thinly sliced
- •3 tablespoons extra virgin olive oil (for dressing)
- •2 tablespoons fresh lemon juice
- •1 tablespoon pomegranate molasses
- •1 clove garlic, minced
- •1/2 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the pita squares with 3 tablespoons of olive oil and a pinch of sumac on a baking sheet.
- 2
Bake the pita for 8-10 minutes, tossing halfway through, until golden brown and crispy. Set aside to cool.
- 3
In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, minced garlic, salt, and the remaining sumac to create the dressing.
- 4
In a large salad bowl, combine the romaine, tomatoes, cucumber, radishes, parsley, mint, and green onions.
- 5
Just before serving, add the toasted pita chips to the salad and drizzle with the dressing, tossing well to ensure everything is evenly coated.
- 6
Serve immediately while the pita still retains some crunch.
💡 Chef tips
- For the best texture, add the toasted pita chips and dressing only right before you are ready to serve to prevent the bread from becoming soggy.
- If you cannot find pomegranate molasses, you can substitute it with a reduction of balsamic vinegar mixed with a pinch of sugar.
- You can prepare the vegetables and the dressing ahead of time and store them separately in the refrigerator, but keep the pita chips at room temperature.
✅ How it should turn out
The finished salad should be a colorful medley of crisp vegetables and golden-brown pita, offering a bright, tangy flavor profile with a distinct citrusy finish from the sumac.