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Fattoush

A vibrant Levantine bread salad combining toasted pita chips, crisp fresh vegetables, and a tart sumac dressing.

30 minEasyServes 4260 cal/serving

Middle EasternSaladOvenVeganVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 2 rounds pita bread, torn
  • 1/3 cup extra virgin olive oil
  • 6 cups Romaine lettuce, chopped
  • 2 cups Persian cucumbers, diced
  • 2 cups cherry tomatoes, halved
  • 6 red radishes, sliced
  • 1/2 cup fresh mint, chopped
  • 1/4 cup lemon juice
  • 2 tsp ground sumac
  • 1 tbsp pomegranate molasses
  • 1 tsp kosher salt

Instructions

  1. 1

    Preheat oven to 375 degrees F.

  2. 2

    Place 2 rounds torn pita bread on a baking sheet, drizzle with a little extra virgin olive oil, and bake 8 to 10 minutes until golden.

  3. 3

    Whisk the remaining 1/3 cup extra virgin olive oil, 1/4 cup lemon juice, 1 tbsp pomegranate molasses, 2 tsp ground sumac, and 1 tsp kosher salt in a small bowl.

  4. 4

    Combine 6 cups chopped Romaine lettuce, 2 cups diced Persian cucumbers, 2 cups halved cherry tomatoes, 6 sliced red radishes, and 1/2 cup chopped fresh mint in a salad bowl.

  5. 5

    Add the baked pita bread, pour the dressing over the salad, and toss gently.

Questions

Can I make Fattoush gluten-free?

Yes. The gluten in this entry is 2 rounds pita bread, torn. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Fattoush keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Fattoush?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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