Description
Fattoush Salad is a vibrant Middle Eastern chopped salad featuring fresh herbs, crisp pita bread, and a tangy sumac dressing. This refreshing salad combines crunchy romaine lettuce, cucumbers, cherry tomatoes, radishes, and red onion with toasted pita tossed in olive oil and sea salt. The zesty dressing of lemon juice, pomegranate molasses, honey, and sumac brings bright flavor to this perfect summer side dish or accompaniment to falafel and grilled halloumi.
Ingredients
Salad
- 2 pita breads, torn into 1-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
- 1 small head romaine lettuce, chopped
- 2 Persian cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 red radishes, thinly sliced
- ⅓ cup thinly sliced red onion
- ½ cup fresh mint leaves
- ⅓ cup chopped fresh parsley
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon honey
- 1 teaspoon ground sumac, plus more for sprinkling
- 1 garlic clove, grated
- ½ teaspoon sea salt
Instructions
- Preheat and Toast Pita: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the torn pita pieces on the baking sheet, drizzle with extra-virgin olive oil, and sprinkle sea salt. Toss well to coat evenly. Spread the pita pieces out in a single layer and bake for 13 to 20 minutes, tossing halfway through, until they become crisp and golden.
- Prepare the Dressing: While the pita is toasting, whisk together the dressing ingredients in a medium bowl: extra-virgin olive oil, fresh lemon juice, pomegranate molasses, honey, ground sumac, grated garlic, and sea salt. Mix until well combined and set aside.
- Assemble the Salad: In a large salad bowl, combine chopped romaine lettuce, thinly sliced Persian cucumbers, halved cherry tomatoes, thinly sliced radishes, red onion, half of the toasted pita bread, and half of the fresh mint and parsley.
- Toss with Dressing: Pour half of the prepared dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning or add more dressing if desired.
- Finish and Serve: Top the salad with the remaining toasted pita pieces and fresh herbs. Sprinkle additional ground sumac on top for extra flavor. Serve the fattoush salad immediately for the best crisp texture and vibrant taste.
Notes
- Use fresh and high-quality ingredients, especially fresh herbs, for the best flavor.
- Toast the pita just before assembling the salad to keep it crunchy.
- Pomegranate molasses can be found in Middle Eastern or specialty stores, or you can substitute with a mix of lemon juice and a small amount of honey if unavailable.
- For a gluten-free option, substitute pita with gluten-free bread or crackers.
- The salad is best served immediately, as the pita can become soggy over time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Middle Eastern