📝 About This Recipe
Fattoush is the quintessential rustic garden salad of the Levant, celebrated for its vibrant colors and the addictive crunch of toasted pita 'croutons.' This recipe balances the earthy tartness of sumac and pomegranate molasses with the crisp freshness of cucumbers, radishes, and heirloom tomatoes. It is a brilliant example of Middle Eastern culinary ingenuity, transforming day-old flatbread into a sophisticated, refreshing masterpiece that defines summer dining.
🥗 Ingredients
The Toasted Pita
- 2 large loaves Lebanese Pita Bread (split and cut into 1-inch squares)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Sea Salt
The Garden Vegetables
- 1 large head Romaine Lettuce (chopped into bite-sized ribbons)
- 4 pieces Persian Cucumbers (quartered lengthwise and sliced)
- 3 medium Vine-Ripened Tomatoes (seeded and chopped)
- 5-6 pieces Red Radishes (thinly sliced into half-moons)
- 3 stalks Green Onions (white and light green parts thinly sliced)
- 1 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 cup Fresh Mint Leaves (torn or coarsely chopped)
- 1/2 piece Green Bell Pepper (diced small for extra crunch)
The Sumac Dressing
- 1/3 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1.5 tablespoons Pomegranate Molasses (adds essential tangy sweetness)
- 1 tablespoon Ground Sumac (the star spice of the dish)
- 1 clove Garlic (minced into a paste with a pinch of salt)
- 1 teaspoon Dried Mint (rubbed between palms to release oils)
👨🍳 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 olive oil and a pinch of salt. Toss well to coat, then bake for 8-10 minutes or until the bread is golden brown and very crisp. Set aside to cool.
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3
Prepare the dressing by whisking together the olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, and dried mint in a small bowl until emulsified.
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4
Wash and thoroughly dry the Romaine lettuce. If the lettuce is wet, the dressing won't cling to the leaves. Chop into 1-inch pieces and place in a very large mixing bowl.
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5
Add the sliced Persian cucumbers, chopped tomatoes, and sliced radishes to the bowl with the lettuce.
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6
Incorporate the chopped green onions and green bell peppers for a layered texture and sharp flavor profile.
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7
Add the fresh parsley and mint. Using fresh herbs generously is the secret to an authentic, aromatic Fattoush.
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8
Just before serving, give the dressing a final whisk and pour about three-quarters of it over the vegetables. Toss gently but thoroughly.
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9
Add half of the toasted pita chips to the bowl and toss again, allowing them to soak up just a little bit of the dressing while remaining crunchy.
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10
Transfer the salad to a large serving platter or individual bowls.
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11
Top with the remaining pita chips and a final dusting of sumac for visual appeal and an extra pop of tartness.
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12
Serve immediately to ensure the bread maintains its signature 'crunch' against the juicy vegetables.
💡 Chef's Tips
Always use Persian or Kirby cucumbers as they have thinner skins and fewer seeds, preventing the salad from becoming watery. Do not dress the salad until the exact moment you are ready to eat, otherwise the pita will turn soggy. If you can't find pomegranate molasses, a reduction of balsamic vinegar with a touch of honey is a passable substitute. For the best flavor, use a mortar and pestle to crush the garlic with the salt and dried mint before adding to the liquid dressing ingredients. Try frying the pita in a bit of neutral oil if you want a more indulgent, 'fast food' style decadence.
🍽️ Serving Suggestions
Serve alongside grilled Shish Tawook (chicken skewers) for a complete protein-packed meal. Pair with a side of creamy Hummus and warm pita for a classic Mezze spread. Enjoy with a glass of chilled Arak or a refreshing Mint Lemonade. Add a sprinkle of crumbled Feta cheese on top for a creamy, salty contrast to the acidic dressing. Serve as a refreshing side to spicy Lamb Kofta or Shawarma wraps.