📝 About This Recipe
Fattoush is the quintessential 'peasant salad' of the Levant, a brilliant celebration of the harvest designed to rescue day-old pita bread from the bin. This vibrant dish balances the cooling crunch of garden-fresh cucumbers and radishes with the zesty, floral punch of ground sumac and pomegranate molasses. It is a textural masterpiece, offering a refreshing acidity that cleanses the palate and brings the bright flavors of the Mediterranean directly to your table.
🥗 Ingredients
The Crispy Pita (Khubz)
- 2 large rounds Pita Bread (split into single layers and cut into 1-inch squares)
- 2 tablespoons Extra Virgin Olive Oil (for tossing)
- 1/2 teaspoon Kosher Salt (to season the chips)
The Garden Base
- 1 large head Romaine Lettuce (chopped into bite-sized ribbons)
- 3-4 pieces Persian Cucumbers (quartered lengthwise and sliced into chunks)
- 3 medium Roma Tomatoes (seeded and chopped into 1/2-inch pieces)
- 4-5 pieces 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)
Zesty Sumac Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed preferred)
- 3 tablespoons Fresh Lemon Juice (from about 1.5 lemons)
- 1 tablespoon Pomegranate Molasses (adds a signature sweet-tart depth)
- 1 tablespoon Ground Sumac (the star spice of the dish)
- 1 clove Garlic (minced into a fine paste with a pinch of salt)
- 1/2 teaspoon Dried Mint (provides a concentrated herbal aroma)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This will be used to toast the pita bread to golden perfection.
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2
Prepare the pita chips: Separate the two layers of each pita round. Cut them into 1-inch squares or tear them by hand for a more rustic look. Toss them in a bowl with 2 tablespoons of olive oil and a pinch of salt.
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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
In a small glass jar or bowl, whisk together the dressing ingredients: olive oil, lemon juice, pomegranate molasses, ground sumac, minced garlic, dried mint, salt, and pepper. Emulsify well and let it sit for 10 minutes to allow the flavors to marry.
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5
Wash and thoroughly dry the Romaine lettuce. Chop it into bite-sized pieces and place it in a very large mixing bowl.
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6
Slice the Persian cucumbers. I recommend keeping the skin on for texture and color. Add them to the bowl.
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7
Dice the tomatoes, ensuring you remove the watery seeds if they are particularly juicy to prevent the salad from becoming soggy.
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8
Add the thinly sliced radishes, green onions, and diced green bell pepper to the vegetable mixture.
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9
Gently fold in the fresh parsley and mint. Using fresh herbs generously is the secret to an authentic Levantine flavor profile.
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10
Just before serving, give the dressing another quick whisk and pour it over the vegetables. Toss thoroughly so every leaf is coated in the sumac vinaigrette.
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11
Add about two-thirds of the toasted pita chips to the bowl and toss again gently. The chips will begin to soak up the dressing while remaining slightly crunchy.
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12
Transfer the salad to a large, shallow serving platter. Top with the remaining pita chips for maximum visual appeal and crunch.
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13
Final Touch: Sprinkle an extra pinch of sumac over the top and serve immediately while the bread is still crisp.
💡 Chef's Tips
Always dry your greens and herbs thoroughly using a salad spinner; excess water will dilute the vibrant dressing. If you can't find pomegranate molasses, you can simmer 1/2 cup of pomegranate juice with a teaspoon of sugar until reduced to a thick syrup. For the best texture, never add the pita chips until you are ready to serve, otherwise they will turn mushy. Use Persian or Lebanese cucumbers if possible; they have thinner skins and fewer seeds than standard garden cucumbers. Don't skimp on the sumac! It provides the unique 'tang' that defines a true Fattoush.
🍽️ Serving Suggestions
Serve alongside grilled Shish Tawook (chicken skewers) or Lamb Kafta for a complete Middle Eastern feast. Pairs beautifully with a side of creamy homemade Hummus and warm flatbread. For a refreshing drink pairing, serve with a chilled Mint Limonana (Middle Eastern mint lemonade). Accompany with a side of salty Halloumi cheese, either grilled or pan-fried. Works wonderfully as a light lunch topped with a few spoonfuls of cooked chickpeas for extra protein.