Fattoush

Fattoush

Crisp pita shards and crunchy vegetables toss together in a tangy sumac-lime dressing.

Total 30 min Makes 4 servings Calories 240/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This Levantine salad layers cucumber, tomato, and romaine with fried or toasted pita chips, then finishes with a sharp sumac and lime dressing. It's a staple at Lebanese and Syrian tables, prized for its bright acidity and contrasting crunch. Serve it alongside grilled meats or as a light lunch on its own.

Ingredients

  • 2 pita bread rounds
  • 3 tablespoons olive oil, divided
  • 1 romaine lettuce heart, chopped
  • 2 tomatoes, diced
  • 1 English cucumber, diced
  • 4 radishes, thinly sliced
  • 4 green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon sumac, plus more for garnish
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 400°F. Brush both sides of the pita rounds with 3 tablespoons olive oil and cut into 1-inch pieces.

  2. Spread the pita pieces on a baking sheet and bake until golden and crisp, 8 to 10 minutes, flipping halfway through.

  3. Remove the pita chips from the oven and let cool while preparing the vegetables.

  4. In a large bowl, combine the chopped romaine, tomatoes, cucumber, radishes, green onions, parsley, and mint.

  5. In a small bowl, whisk together the lime juice, extra-virgin olive oil, pomegranate molasses, sumac, garlic, salt, and pepper.

  6. Pour the dressing over the vegetables and toss to coat evenly.

  7. Add the toasted pita chips and toss gently just before serving to keep them crisp.

  8. Transfer to a serving platter and sprinkle with an extra pinch of sumac.

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    Fattoush

    This Levantine salad layers cucumber, tomato, and romaine with fried or toasted pita chips, then finishes with a sharp sumac and lime dressing. It's a staple at Lebanese and Syrian tables, prized for its bright acidity and contrasting crunch. Serve it alongside grilled meats or as a light lunch on its own.

    30 min 4 servings 240 cal

    Ingredients

    • 2 pita bread rounds
    • 3 tablespoons olive oil, divided
    • 1 romaine lettuce heart, chopped
    • 2 tomatoes, diced
    • 1 English cucumber, diced
    • 4 radishes, thinly sliced
    • 4 green onions, sliced
    • 1/2 cup fresh parsley, chopped
    • 1/4 cup fresh mint, chopped
    • 1/4 cup fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon pomegranate molasses
    • 1 tablespoon sumac, plus more for garnish
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Preheat the oven to 400°F. Brush both sides of the pita rounds with 3 tablespoons olive oil and cut into 1-inch pieces.

    2. 2

      Spread the pita pieces on a baking sheet and bake until golden and crisp, 8 to 10 minutes, flipping halfway through.

    3. 3

      Remove the pita chips from the oven and let cool while preparing the vegetables.

    4. 4

      In a large bowl, combine the chopped romaine, tomatoes, cucumber, radishes, green onions, parsley, and mint.

    5. 5

      In a small bowl, whisk together the lime juice, extra-virgin olive oil, pomegranate molasses, sumac, garlic, salt, and pepper.

    6. 6

      Pour the dressing over the vegetables and toss to coat evenly.

    7. 7

      Add the toasted pita chips and toss gently just before serving to keep them crisp.

    8. 8

      Transfer to a serving platter and sprinkle with an extra pinch of sumac.