📝 About This Recipe
Fattoush is the quintessential Lebanese village salad, a vibrant celebration of the harvest that perfectly balances crunch, acidity, and herbal freshness. Born from the tradition of using day-old flatbreads, this dish transforms simple pita into golden, toasted croutons that soak up a zesty, pomegranate-kissed dressing. It is the crown jewel of the Cold Mezze table, offering a cooling contrast to grilled meats with its signature punchy spark of crimson sumac.
🥗 Ingredients
The Toasted Bread
- 2 large loaves Lebanese Pita Bread (split into single layers and cut into 1-inch squares)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 1 pinch Sea Salt
The Garden Base
- 1 large head Romaine Lettuce (chopped into bite-sized ribbons)
- 3-4 pieces Persian Cucumbers (quartered lengthwise and sliced into thick half-moons)
- 3 medium Vine-Ripened Tomatoes (seeded and chopped into 1/2-inch chunks)
- 4-5 pieces Radishes (thinly sliced into translucent rounds)
- 3 stalks Green Onions (white and light green parts finely sliced)
- 1/2 piece Green Bell Pepper (diced small for crunch)
The Herb Garden
- 1 cup Fresh Flat-Leaf Parsley (roughly chopped, stems removed)
- 1/2 cup Fresh Mint Leaves (hand-torn or coarsely chopped)
- 1/2 cup Purslane (optional, tender leaves and stems)
The Zesty Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1-2 lemons)
- 1.5 tablespoons Pomegranate Molasses (adds a deep, fruity tang)
- 1 tablespoon Ground Sumac (plus extra for garnish)
- 1 clove Garlic (crushed into a fine paste with a pinch of salt)
- 1/2 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Arrange the pita squares in a single layer on a large baking sheet.
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2
Drizzle the pita with 2 tablespoons of olive oil and a pinch of salt. Toss well to coat evenly.
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3
Bake for 8-10 minutes, tossing halfway through, until the bread is golden brown and shattered-glass crisp. Set aside to cool completely.
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4
While the bread cools, prepare the vegetables. Ensure the lettuce, cucumbers, and tomatoes are washed and thoroughly dried to prevent a soggy salad.
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5
In a very large mixing bowl, combine the chopped Romaine, cucumbers, tomatoes, radishes, green onions, and bell pepper.
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6
Add the fresh parsley, mint, and purslane (if using) to the vegetable mixture. Toss gently with your hands to distribute the herbs.
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7
In a separate small glass jar or bowl, whisk together the 1/3 cup olive oil, lemon juice, pomegranate molasses, crushed garlic, sumac, and dried mint.
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8
Whisk the dressing vigorously until emulsified. Taste and adjust seasoning; it should be bright, tangy, and slightly floral from the sumac.
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9
Just before you are ready to serve, pour the dressing over the vegetables and herbs. Toss thoroughly so every leaf is coated.
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10
Add about two-thirds of the toasted pita chips to the bowl and give it one final, quick toss.
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11
Transfer the salad to a shallow serving platter, mounding it in the center.
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12
Garnish with the remaining pita chips on top to ensure maximum crunch, and finish with a final dusting of sumac.
💡 Chef's Tips
Always dry your greens and vegetables thoroughly; excess water will dilute the vibrant dressing. For the most authentic flavor, use Pomegranate Molasses—it provides a unique depth that vinegar cannot replicate. If you prefer a traditional approach, you can fry the pita in neutral oil instead of baking for a richer, more indulgent crunch. Wait until the very last second to add the bread and dressing to ensure the pita stays crisp while you eat. If purslane is unavailable, double the amount of watercress or just use extra parsley for that peppery bite.
🍽️ Serving Suggestions
Serve alongside Shish Tawook (grilled chicken skewers) for a complete Lebanese feast. Pair with a glass of chilled Arak diluted with water and ice for a traditional experience. Include as part of a Mezze spread with Hummus, Baba Ganoush, and warm pita. Works beautifully as a refreshing side dish for grilled lamb chops or Kafta. Top with a few crumbles of salty Feta cheese if you desire a non-traditional creamy element.