Fattoush
A vibrant and refreshing Lebanese bread salad featuring crispy fried pita pieces tossed with an array of fresh vegetables and a tangy sumac and pomegranate molasses vinaigrette.
🧂 Ingredients
- 2 rounds Pita bread(For frying or toasting until golden and crisp.)
- 1 head Romaine lettuce(Washed, dried, and roughly chopped.)
- 1 medium Cucumber(Washed, trimmed, and diced into bite-sized pieces.)
- 3 medium Tomatoes(Washed, cored, and diced into bite-sized pieces. Ripe, flavorful tomatoes are best.)
- 6 Radishes(Washed, trimmed, and thinly sliced.)
- 3 stalks Green onions (scallions)(Trimmed and thinly sliced, white and green parts.)
- 0.25 cup Fresh mint leaves(Freshly picked and roughly chopped.)
- 0.25 cup Fresh parsley leaves(Freshly picked and roughly chopped.)
- 2 tbsp Sumac(A key spice for its tart, lemony flavor.)
- 2 tbsp Pomegranate molasses(Adds a deep, sweet-tart complexity.)
- 60 ml Extra virgin olive oil(Good quality olive oil for the dressing.)
- 0.5 tsp Salt(Or to taste.)
- 0.25 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Instructions
- 1
Prepare the pita chips: You can either fry or bake the pita bread. For frying, heat about 1 inch of neutral oil (like vegetable or canola) in a skillet over medium-high heat until shimmering (around 180°C / 350°F). Fry pita pieces in batches until golden brown and crisp, about 1-2 minutes per side. Drain on paper towels. For baking, preheat your oven to 200°C (400°F). Cut pita into bite-sized pieces, toss with a tablespoon of olive oil and a pinch of salt, spread on a baking sheet, and bake for 8-12 minutes, flipping halfway, until golden and crisp. Let cool completely.
⏱️ 10-15 minutes - 2
Prepare the vegetables: Wash and chop the romaine lettuce into bite-sized pieces. Dice the cucumber and tomatoes. Thinly slice the radishes. Trim and thinly slice the green onions. Roughly chop the fresh mint and parsley leaves.
⏱️ 10 minutes - 3
Make the vinaigrette: In a small bowl or jar, whisk together the sumac, pomegranate molasses, 60ml (1/4 cup) of extra virgin olive oil, salt, and freshly ground black pepper. Taste and adjust seasoning if needed. The dressing should be tangy and well-balanced.
⏱️ 3 minutes - 4
Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, mint, and parsley. Pour about half of the vinaigrette over the vegetables and toss gently to coat. Add more dressing as needed, tossing until everything is lightly coated. Just before serving, add the cooled, crispy pita chips to the salad and toss very gently to combine. Serve immediately to ensure the pita remains crisp.
⏱️ 2 minutes
💡 Pro Tips
- ✓For maximum crunch, add the pita chips to the salad immediately before serving. They will absorb moisture and become soggy if left to sit.
- ✓Sumac is essential for the authentic flavor of Fattoush, providing a distinct tartness. Do not omit it.
- ✓Pomegranate molasses offers a unique sweet and sour depth that is characteristic of this salad. Look for it in Middle Eastern grocery stores or well-stocked supermarkets.
- ✓Ensure all vegetables are thoroughly dried after washing to prevent a watery salad and to help the dressing adhere better.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of fresh purslane leaves along with the other greens for an extra layer of peppery flavor.
- Grilled or pan-fried halloumi cheese can be added for a salty, chewy element.
- A pinch of red pepper flakes can be added to the dressing for a hint of heat.
- Other vegetables like bell peppers or red onion can be incorporated.