Fattoush Salad
Traditional Lebanese salad featuring fresh vegetables, herbs, and toasted pita bread tossed in a tangy sumac and lemon dressing.
Ingredients
- 2 pita bread, torn into pieces
- 2 tbsp olive oil (for toasting pita)
- 1 head romaine lettuce, chopped
- 1 English cucumber, diced
- 4 roma tomatoes, diced
- 6 radishes, thinly sliced
- 4 green onions, sliced
- 1 red bell pepper, diced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 tsp ground sumac
- 2 tsp pomegranate molasses
- 1/3 cup extra virgin olive oil (for dressing)
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
Brush the 2 pita bread with 2 tbsp olive oil (for toasting pita) on both sides, then tear into bite-sized pieces. Spread them on a baking sheet.
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3
Bake the pita pieces for 7-10 minutes until crisp and golden brown. Remove from oven and let cool.
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4
In a large salad bowl, combine the 1 head chopped romaine lettuce, 1 diced English cucumber, 4 diced roma tomatoes, 6 thinly sliced radishes, 4 sliced green onions, and 1 diced red bell pepper.
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5
Add the 1/2 cup chopped fresh flat-leaf parsley and 1/4 cup chopped fresh mint leaves to the salad bowl.
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6
In a small bowl, whisk together the 1/4 cup fresh lemon juice, 2 minced garlic cloves, 2 tsp ground sumac, 2 tsp pomegranate molasses, 1/3 cup extra virgin olive oil (for dressing), 1/2 tsp salt, and 1/2 tsp freshly ground black pepper to make the dressing.
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7
Just before serving, add the toasted pita pieces to the salad and drizzle with the dressing.
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8
Toss everything together gently until well combined.
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9
Serve immediately while the pita is still crisp.
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10
For an authentic touch, sprinkle a little extra sumac on top before serving.