Lebanese Fattoush Salad
A vibrant, crunchy, and refreshing Levantine salad that perfectly balances tangy sumac with crispy fried pita bread.
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
- •1/4 cup extra-virgin olive oil for dressing
- •2 tablespoons pomegranate molasses
- •1 tablespoon lemon juice
- •1 teaspoon ground sumac
- •1/2 teaspoon salt
- •1 small garlic clove, minced
Instructions
- 1
Heat 3 tablespoons of olive oil in a large skillet over medium heat and fry the pita squares until they are golden brown and crispy, then drain on paper towels and set aside.
- 2
In a small bowl, whisk together the olive oil, pomegranate molasses, lemon juice, minced garlic, sumac, and salt to create the dressing.
- 3
In a large mixing bowl, combine the romaine lettuce, tomatoes, cucumber, radishes, parsley, mint, and green onions.
- 4
Pour the dressing over the vegetables and toss well to coat everything evenly.
- 5
Add the crispy pita chips to the salad just before serving to ensure they retain their crunch.
- 6
Garnish with an extra sprinkle of sumac and serve immediately.
💡 Chef tips
- If you want to save time, you can toast the pita in the oven at 400°F (200°C) for 8-10 minutes instead of frying.
- Keep the dressing separate from the vegetables if you are making this ahead of time to prevent the salad from wilting.
- For the best flavor, use high-quality pomegranate molasses, which should be thick and syrupy.
✅ How it should turn out
The finished salad should be a colorful medley of crisp vegetables with a bright, zesty, and slightly sweet dressing, complemented by the satisfying crunch of golden pita chips.