📝 About This Recipe
Fattoush is the crown jewel of Levantine garden salads, born from the rustic tradition of using toasted pita to add a satisfying crunch to the season's freshest harvest. This vibrant entrée salad balances the cool crunch of Persian cucumbers and vine-ripened tomatoes with a zesty, citrusy dressing powered by pomegranate molasses and wild sumac. It is a masterclass in textures and bright flavors, offering a refreshing yet filling lunch that captures the essence of a Middle Eastern summer.
🥗 Ingredients
The Crispy Pita (Khubz)
- 2 pieces Large pita bread (split into single layers and torn into 1-inch bite-sized pieces)
- 2 tablespoons Extra virgin olive oil (for drizzling)
- 1 teaspoon Ground sumac (extra for dusting)
- 1/4 teaspoon Sea salt (fine grain)
The Zesty Dressing
- 1/3 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 tablespoons Fresh lemon juice (about 1 large lemon)
- 1.5 tablespoons Pomegranate molasses (for a deep, tangy sweetness)
- 1 clove Garlic (pressed or turned into a paste with salt)
- 1 tablespoon Ground sumac (the star spice of the dish)
- 1 teaspoon Dried mint (crushed between palms to release oils)
The Garden Salad Base
- 1 large head Romaine lettuce (chopped into sturdy ribbons)
- 4 pieces Persian cucumbers (quartered lengthwise and sliced into thick half-moons)
- 3 large Roma or vine tomatoes (diced into 1/2 inch pieces)
- 5-6 pieces Red radishes (thinly sliced into translucent rounds)
- 3 stalks Green onions (white and light green parts, thinly sliced)
- 1 cup Fresh flat-leaf parsley (roughly chopped, stems removed)
- 1/2 cup Fresh mint leaves (torn or roughly chopped)
- 1/2 piece Green bell pepper (diced small for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This will ensure the pita becomes perfectly golden and crisp rather than just dried out.
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2
Place the torn pita pieces on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of sumac and a pinch of salt. Toss well with your hands to coat every piece.
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3
Spread the pita in a single layer and bake for 8-10 minutes. Watch closely; you want them to be a deep golden brown and snap when broken. Set aside to cool completely.
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4
In a small glass jar or bowl, whisk together the dressing ingredients: 1/3 cup olive oil, lemon juice, pomegranate molasses, minced garlic, 1 tablespoon sumac, dried mint, and a pinch of salt.
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5
Taste the dressing. It should be aggressively tangy and slightly sweet from the molasses. Adjust with more lemon or salt if needed, then let it sit for 10 minutes to allow the flavors to marry.
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6
Prepare your vegetables. Ensure the lettuce and herbs are thoroughly dried using a salad spinner; 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 pepper.
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8
Add the fresh parsley and mint to the bowl. These herbs act as greens themselves, not just a garnish, so don't be shy with the quantity.
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9
Just before serving, give the dressing a final whisk and pour it over the vegetables. Toss gently with large spoons until every leaf is glistening.
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10
Add about two-thirds of the toasted pita chips to the bowl and toss again quickly. This allows some chips to absorb the dressing while others stay crunchy.
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11
Transfer the salad to a wide serving platter. Scatter the remaining pita chips over the top for maximum visual appeal and textural contrast.
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12
Finish with a final dusting of sumac and a tiny drizzle of pomegranate molasses over the top for a professional, gourmet touch.
💡 Chef's Tips
Always use Persian or English cucumbers as they have thinner skins and fewer seeds, preventing the salad from becoming watery. For the most authentic flavor, do not skip the pomegranate molasses; it provides a unique tart-sweet depth that lemon alone cannot achieve. Wait to dress the salad and add the pita until the very moment you are ready to eat to prevent the bread from becoming soggy. If you prefer an oil-free crunch, you can toast the pita dry, but the olive oil helps the sumac stick to the bread for better flavor. If you want a heartier meal, add a handful of cooked chickpeas or some grilled halloumi cheese on top.
🍽️ Serving Suggestions
Pair with a side of creamy hummus and warm flatbread for a complete vegetarian feast. Serve alongside grilled lemon-herb chicken skewers (Shish Taouk) for a high-protein lunch. A chilled glass of dry Rosé or a sparkling mint lemonade complements the acidity of the sumac beautifully. Top with a dollop of Labneh (strained yogurt) to add a creamy element to the crisp vegetables. Serve in wide, shallow bowls to ensure the pita chips stay on top and don't get buried in the juices.