Fattoush Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Cuisine
Middle Eastern
Fattoush Salad
Description
The Fattoush Salad recipe begins by baking torn pita pieces drizzled with olive oil and sprinkled with salt until crispy and golden. These provide a crunchy contrast to the fresh vegetables, which include chopped romaine lettuce, thinly sliced Persian cucumbers and radishes, halved cherry tomatoes, thinly sliced red onion, and fresh chopped mint and parsley.
The dressing blends extra-virgin olive oil with lemon juice, pomegranate molasses, honey, sumac, grated garlic, and salt. This combination adds tart, sweet, and earthy notes that lift the fresh, herbaceous salad ingredients. Tossing half the pita and herbs with the greens and dressing before topping with the rest adds textural balance.
The salad is best served immediately after assembly to preserve the crispness of the toasted pita and fresh vegetables, making it a colorful and varied side dish or light meal.
Ingredients
- 2 pita bread torn into 1-inch pieces
- extra-virgin olive oil for drizzling
- salt for sprinkling, sea salt
- 1 romaine lettuce chopped, small head
- 2 cucumber thinly sliced, Persian
- 1 cup cherry tomato halved
- 4 radish thinly sliced, red
- ⅓ cup red onion thinly sliced
- ½ cup mint leaf fresh
- ⅓ cup parsley chopped, fresh
Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice fresh
- 2 teaspoons pomegranate molasses
- 1 teaspoon honey
- 1 teaspoon sumac plus more for sprinkling, ground
- 1 garlic grated, clove
- ½ teaspoon salt sea salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.
- Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.
- Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.
User Reviews
Overall Rating
5
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