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Fattoush Salad Recipe

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4 from 14 reviews

A vibrant and refreshing Middle Eastern Fattoush Salad featuring crispy homemade pita chips, fresh Romaine lettuce, cherry tomatoes, cucumbers, radishes, green onions, parsley, and mint, all tossed in a zesty lemon and pomegranate molasses dressing with sumac seasoning. This salad is perfect for a light, healthy meal or as a flavorful side dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Gluten Free

Ingredients

Pita Chips

  • 2 medium pita breads (homemade gluten-free pita optional)
  • 2-3 tablespoons olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/2 to 1 teaspoon ground sumac (more to taste)

Salad

  • 1 large head Romaine lettuce, chopped
  • 1 handful cherry tomatoes, halved
  • 2 Persian cucumbers, chopped
  • 4-5 radishes, sliced
  • 2-3 green onions, chopped
  • 1/2 to 1 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

Dressing

  • 2 1/2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 to 1 1/2 teaspoons pomegranate molasses
  • 1/2 teaspoon sea salt
  • Black pepper, to taste
  • 1/2 to 1 teaspoon ground sumac

Instructions

  1. Preheat the oven: Set your oven to 390°F (200°C) to get it ready for toasting the pita chips.
  2. Prepare pita chips: Chop the pita breads into bite-sized pieces. Place them in a bowl and drizzle with 2-3 tablespoons of olive oil, tossing to coat evenly. Spread the pita pieces on a baking sheet and bake for 7-10 minutes or until they turn crispy and golden. Alternatively, heat oil in a skillet to pan-fry the pita pieces until browned. Season the warm pita chips with a pinch of salt, pepper, and ground sumac for flavor.
  3. Assemble the salad: In a large salad bowl, combine the chopped Romaine lettuce, halved cherry tomatoes, chopped cucumbers, sliced radishes, chopped green onions, parsley, and mint. Toss gently to mix all the fresh ingredients together.
  4. Make the dressing: In a small bowl, whisk together 2 1/2 tablespoons olive oil, fresh lemon juice, minced garlic, pomegranate molasses, sea salt, black pepper, and ground sumac until well combined.
  5. Toss and serve: Pour the dressing over the salad mixture. Add the crispy pita chips last to maintain their crunch and toss everything together lightly. Taste and adjust the seasoning if needed. Serve immediately and enjoy the fresh, zesty flavors of this classic Middle Eastern salad!

Notes

  • For a gluten-free dish, use gluten-free pita bread as mentioned or substitute with gluten-free crackers.
  • Fresh sumac is key to authentic flavor but can be adjusted based on availability and personal taste.
  • Pomegranate molasses adds tangy sweetness; you can reduce or omit for a less sweet dressing.
  • To keep pita chips crispy, add them just before serving.
  • Make dressing and salad mixture ahead but store pita chips separately to maintain their crunch.

Find it online: https://cheftinaskitchen.com/fattoush-salad-recipe/