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Fattoush salad
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Fattoush - Lebanese salad with crispy pita

Fattoush salad is a fresh, crisp Lebanese salad characterized by its mix of vegetables and fragrant herbs, tangy sumac and pomegranate molasses dressing and crispy pita crunch.
Course: Dinner, lunch, Salad, Side Dish
Cuisine: Lebanese, Middle Eastern
Keyword: fattoush, pita, pomegranate molasses, romaine, salad, sumac

Ingredients

Crispy pita croutons

  • 1 large thin Lebanese style pita bread or 2 small regular pitas
  • olive oil
  • pinch salt preferably kosher flakes
  • pinch ground sumac optional

Fattoush dressing

  • 1 clove garlic finely minced
  • 1/4 cup fresh lemon juice from 1-2 lemons
  • 1/4 cup olive oil
  • 1 TBS ground sumac
  • 1 TBS pomegranate molaases
  • 1/2 tsp dried mint, ground optional
  • 1/2 tsp kosher salt or less if using table salt
  • black pepper to taste

Salad

  • 1 large head romaine lettuce thinly sliced
  • 1 scallions thinly sliced
  • 1 handful fresh mint thinly sliced
  • 1 handful fresh parsley thinly sliced
  • 1 small tomato chopped
  • 2 mini Persian cucumber halved lengthwise, then sliced
  • 2-3 red radishes, or half a watermelon radish sliced or cut into matchsticks
  • pomegranate molasses for drizzling
  • 1/2 large carrot, sliced or cut into matchsticks optional

Instructions

Crispy pita croutons

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut your pita into small pieces -roughly 1 inch or 2-3 cm squares.
  • Toss pita pieces in enough oil to cover then lightly, along with salt.
  • Spread pieces onto a parchment lined baking sheet and bake until crispy and golden brown, approximately ten minutes. Watch closely so they do not burn.
  • While still hot, sprinkle with sumac and toss, if desired.

Fattoush salad dressing

  • Combine all ingredients in a jar, cover and shake vigorously to combine.
  • Taste and adjust seasoning as desired.
  • If not using immediately, cover and refrigerate. Will keep for 5-7 days.

Fatoush salad base

  • Combine all your veggies in a serving bowl.

Assembly

  • Keep your three components separate until ready to serve.
  • At serving time, add your pita crotons and dressing and toss.
  • Drizzle additional pomegranate molasses over salad.
  • Serve with optional pita croutons, sumac and pomegranate molasses on the side.

Notes

Many of the salad ingredients are optional.  Use whichever you like or what you have on hand. The key elements are the crispy pita and the tangy dressing. 
Recipe makes enough dressing for one salad of this size. Double or triple the recipe if you would like to store additional dress. Should last about a week refrigerated.