📝 About This Recipe
Fattoush is the quintessential Levantine 'bread salad,' born from the brilliant tradition of using every last crumb of day-old pita. This vibrant medley features crisp garden vegetables tossed with handfuls of fresh herbs and a signature tangy dressing spiked with bright pomegranate molasses and citrusy sumac. It is a refreshing, dairy-free celebration of texture and zing that perfectly balances the crunch of toasted bread with the juiciness of sun-ripened tomatoes.
🥗 Ingredients
The Crispy Pita
- 2 large rounds Pita bread (split into single layers and torn into 1-inch bite-sized pieces)
- 2 tablespoons Extra virgin olive oil (for toasting)
- 1/2 teaspoon Ground sumac (to season the bread)
- 1 pinch Sea salt
The Garden Vegetables
- 1 large head Romaine lettuce (chopped into ribbons)
- 4 pieces Persian cucumbers (quartered lengthwise and sliced into chunks)
- 3 medium Vine-ripened tomatoes (seeded and chopped into 1/2-inch dice)
- 5-6 pieces Radishes (thinly sliced into half-moons)
- 3 stalks Green onions (white and light green parts, thinly sliced)
- 1/2 piece Green bell pepper (finely diced for crunch)
Fresh Herbs
- 1 cup Fresh flat-leaf parsley (roughly chopped, stems removed)
- 1/2 cup Fresh mint leaves (torn or roughly chopped)
Zesty Pomegranate Dressing
- 1/3 cup Extra virgin olive oil (high quality)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1.5 tablespoons Pomegranate molasses (adds a deep, fruity tartness)
- 1 clove Garlic (minced into a paste with a pinch of salt)
- 1 tablespoon Ground sumac (plus more for garnish)
- 1/2 teaspoon Dried mint (rubbed between palms to release oils)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) to prepare the pita chips.
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2
In a medium bowl, toss the torn pita pieces with 2 tablespoons of olive oil, 1/2 teaspoon of sumac, and a pinch of salt until evenly coated.
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3
Spread the pita pieces in a single layer on a baking sheet. Bake for 8-10 minutes, tossing halfway through, until they are golden brown and crisp. Set aside to cool.
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4
While the pita is cooling, prepare the dressing. In a small glass jar or bowl, whisk together the olive oil, lemon juice, pomegranate molasses, minced garlic, 1 tablespoon of sumac, and dried mint.
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5
Taste the dressing; it should be vibrantly tart and slightly sweet. Adjust with more pomegranate molasses if you prefer it deeper, or lemon if you want more zing.
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6
Prepare the vegetables by chopping the Romaine, cucumbers, tomatoes, radishes, and green onions. Ensure they are relatively uniform in size for the best mouthfeel.
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7
Place the chopped vegetables into a very large mixing bowl to allow plenty of room for tossing.
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8
Add the fresh parsley and mint to the vegetable mixture. Using fresh herbs generously is the secret to an authentic Middle Eastern salad.
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9
Just before serving, give the dressing a final whisk and pour it over the vegetables. Toss thoroughly so every leaf and cucumber slice is coated.
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10
Add about two-thirds of the toasted pita chips to the bowl and gently toss again. This allows some bread to absorb the juices while remaining crunchy.
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11
Transfer the salad to a large, shallow serving platter.
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12
Top with the remaining pita chips and an extra dusting of sumac for a beautiful, professional finish.
💡 Chef's Tips
Use Persian cucumbers if possible as they have thinner skin and fewer seeds, providing a better crunch. Don't dress the salad until the very last moment; the pita will lose its signature crunch if it sits in the dressing for too long. If you can't find pomegranate molasses, you can simmer 1 cup of pomegranate juice with 1 tablespoon of sugar and a squeeze of lemon until reduced to a thick syrup. For the best flavor, use the highest quality extra virgin olive oil you have—it really shines in this simple dressing. Always seed your tomatoes to prevent the salad from becoming too watery at the bottom of the bowl.
🍽️ Serving Suggestions
Serve alongside grilled lamb or chicken skewers (Shish Taouk) for a complete Mediterranean feast. Pair with a side of creamy hummus and warm pita bread for a vegan-friendly meze spread. Enjoy with a glass of chilled Arak or a crisp, dry Rosé wine. Add a handful of pomegranate seeds on top for an extra burst of color and sweetness. Serve as a refreshing palate cleanser after a heavy main course.