Fattoush Salad Recipe
A fresh, tangy fattoush salad made with crisp vegetables, fried (or baked) pita, and a bright lemon-sumac dressing. My foolproof method keeps the pita crisp instead of soggy, so every bite has crunch.
Servings: 6 servings
Ingredients
For The Bread
- 2 pitas
- 2 tbs olive oil divided
- ½ tsp kosher salt
For The Salad
- 1 head romaine lettuce rinsed and cut into 1-inch strips
- 3 Persian cucumbers or 1 English cucumber (peeling is optional), sliced thinly
- 1 cup cherry tomatoes cut in half
- 4 stalks green onions or ½ cup thinly sliced red onion
- 5 red radishes cut into thin slices or matchsticks
- ½ cup fresh mint leaves chopped
- ½ cup fresh parsley leaves chopped
For The Dressing
- ¼ cup extra virgin olive oil
- 3 tbs lemon juice freshly squeezed
- 1 tbs pomegranate molasses read notes for substitution
- 1 clove garlic minced
- 1 tsp sumac
- ½ tsp kosher salt more to taste
- ¼ tsp ground black pepper
Instructions
- Using a knife, split each pita open along the pocket seam into two thin rounds, keeping one hand flat on top to steady it. Then tear into bite-sized pieces.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add half of the pita and fry until crisp, stirring often, about 5 minutes or until lightly browned.
- Repeat with the remaining 1 tablespoon of olive oil and torn pita bread.
- Season the now-fried pita bread with salt and set it aside to cool while working on the salad ingredients.* (baking instructions are in the notes below)
- Place chopped romaine, cucumbers, cherry tomatoes, green onions, radishes, mint, and parsley in a large salad bowl and set it aside.
- Place olive oil, lemon juice, pomegranate molasses, garlic, sumac, salt, and pepper in a small bowl and whisk until thoroughly incorporated. Taste for seasoning and adjust according to your taste buds.
- Right before serving, add the crisp pita and drizzle everything with the dressing. Toss to combine. Serve immediately with more sumac on the side.
Notes
- Yields: This recipe makes about 7-8 cups of salad, ideal for serving as a side dish for 6 adults. The nutritional values below are per serving.
- Substitution for Pomegranate molasses: Mix a tablespoon of honey, agave, or maple syrup with a teaspoon of lemon juice to replicate a similar flavor. It will not have the deep, fruity sweet-tang that pomegranate molasses is known for, but it comes close.
- Can I make pita chips in the oven? You sure can. Heat oven to 400°F. Brush 2 whole pitas with a tablespoon of olive oil on both sides, cut each into 8 triangles, spread on a baking sheet, and bake for 8 to 10 minutes, tossing halfway.
Nutrition
Calories: 215kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 505mg | Potassium: 458mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9899IU | Vitamin C: 23mg | Calcium: 82mg | Iron: 2mg
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