📝 About This Recipe
Fattoush is the quintessential rustic salad of the Levant, born from the tradition of transforming day-old flatbread into a vibrant, crunchy masterpiece. This 'peasant salad' is defined by its signature tang, derived from high-quality pomegranate molasses and bright red sumac berries. It is a refreshing explosion of textures, combining garden-fresh vegetables with golden, shattered pieces of toasted pita that soak up the most incredible lemon-garlic dressing.
🥗 Ingredients
The Pita Crunch
- 2 large loaves Pita bread (split and cut into 1-inch squares)
- 3 tablespoons Extra virgin olive oil (for toasting)
- 1 teaspoon Ground sumac (for dusting the pita)
- 1 pinch Sea salt
The Garden Base
- 1 large head Romaine lettuce (chopped into bite-sized ribbons)
- 4-5 pieces Persian cucumbers (quartered lengthwise and sliced into chunks)
- 3 medium Vine-ripened tomatoes (diced, seeds kept for juice)
- 5-6 pieces Radishes (thinly sliced into rounds)
- 3 stalks Green onions (white and light green parts thinly sliced)
- 1/2 piece Green bell pepper (finely diced)
- 1 cup Fresh flat-leaf parsley (stems removed, roughly chopped)
- 1/2 cup Fresh mint leaves (torn or coarsely chopped)
The Zesty Dressing
- 1/3 cup Extra virgin olive oil (use a robust, peppery oil)
- 1/4 cup Fresh lemon juice (about 1.5 lemons)
- 1.5 tablespoons Pomegranate molasses (the secret ingredient for depth)
- 2 cloves Garlic (crushed into a fine paste with a pinch of salt)
- 1 tablespoon Ground sumac (extra for garnish)
- 1 teaspoon Dried mint (rubbed between palms to release oils)
- to taste Salt and black pepper
👨🍳 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 3 tablespoons of olive oil, a teaspoon of sumac, and a pinch of salt. Toss well to ensure every piece is coated.
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3
Bake the pita for 8-10 minutes, tossing halfway through, until they are golden brown and shatteringly crisp. Set aside to cool completely.
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4
In a small glass jar or bowl, whisk together the crushed garlic paste, lemon juice, pomegranate molasses, and 1/3 cup of olive oil.
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5
Add the tablespoon of sumac, dried mint, salt, and pepper to the dressing. Shake or whisk vigorously until emulsified. Taste and adjust—it should be sharp and punchy.
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6
Wash and thoroughly dry all your vegetables. Excess water is the enemy of a crisp Fattoush.
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7
In a very large mixing bowl, combine the chopped Romaine, cucumbers, tomatoes, radishes, green onions, and bell peppers.
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8
Add the fresh parsley and torn mint leaves to the vegetable mix. Gently toss with your hands to distribute the herbs evenly.
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9
Just before serving, pour the dressing over the vegetables. Toss thoroughly so every leaf and cucumber slice is glistening.
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10
Add about two-thirds of the toasted pita chips to the bowl and give it one final, gentle toss. This allows some pita to soak up the dressing while remaining crunchy.
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11
Transfer the salad to a wide serving platter. Top with the remaining pita chips for maximum texture.
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12
Finish with a final dusting of sumac and a tiny drizzle of pomegranate molasses for a professional, gourmet look.
💡 Chef's Tips
Always use Persian or Lebanese cucumbers as they have thinner skins and fewer seeds, providing a better crunch. Don't skip the pomegranate molasses; it provides a unique sweet-tart complexity that lemon alone cannot achieve. Wait until the very last second to add the pita chips and dressing to prevent the salad from becoming soggy. If you prefer frying, you can flash-fry the pita in vegetable oil for a more indulgent, restaurant-style crunch. Ensure your herbs are bone-dry before chopping to prevent them from bruising or turning into a paste.
🍽️ Serving Suggestions
Serve alongside charcoal-grilled Shish Tawook (chicken skewers) for a complete Halal feast. Pair with a side of creamy hummus and warm flatbread to start a traditional Mezze spread. Accompany with a glass of chilled Jallab or a refreshing Mint Lemonade. Add a sprinkle of feta cheese or grilled halloumi on top if you desire a salty, creamy contrast. Serve as a light, refreshing lunch with a side of lentil soup (Shorbat Adas).