Fattoush

A crunchy Lebanese bread salad with crisp pita chips, fresh vegetables, and a tangy sumac-lemon dressing. The interplay of crunchy toasted bread, juicy tomatoes, and tart sumac makes this irresistible.

Ingredients

• 2 pita breads, split open
• 2 tbsp olive oil
• ¼ tsp salt
• 1 head romaine lettuce, chopped
• 2 Roma tomatoes, diced
• 1 English cucumber, diced
• 5 radishes, thinly sliced
• 3 green onions, sliced
• ½ cup fresh mint leaves, torn
• ½ cup fresh parsley, chopped
• ¼ cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tsp ground sumac
• 1 garlic clove, minced
• ½ tsp salt

Method

1. Preheat the oven to 375 F. Tear or cut the pita into roughly 1-inch pieces and spread on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
2. Bake the pita chips for 8-10 minutes, tossing halfway through, until golden and crispy. Set aside to cool.
3. While the pita bakes, chop the romaine, dice the tomatoes and cucumber, slice the radishes and green onions, and tear the mint leaves. Combine all vegetables and herbs in a large salad bowl.
4. Whisk together olive oil, lemon juice, pomegranate molasses, sumac, garlic, and salt in a small bowl until emulsified.
5. Pour the dressing over the salad and toss to coat evenly. Add the cooled pita chips and toss once more.
6. Serve immediately so the pita chips stay crunchy. Sprinkle extra sumac on top for garnish.

Chef's note: The pita chips must be added just before serving or they will get soggy. Sumac is essential -- it gives fattoush its signature tart, lemony flavor. If you cannot find pomegranate molasses, substitute with 1 tsp balsamic vinegar and a pinch of sugar.

Nutrition per serving

More Lebanese recipes

• Chicken Shawarma
• Falafel
• Tabbouleh