Authentic Fattoush Salad
Authentic fattoush salad is a Lebanese bread salad combining fresh summer vegetables, aromatic herbs, and a zesty pomegranate-lemon dressing topped with homemade crispy pita chips.
Authentic fattoush salad is a Lebanese bread salad combining fresh summer vegetables, aromatic herbs, and a zesty pomegranate-lemon dressing topped with homemade crispy pita chips.
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Preheat the oven to 400°F. Brush both sides of the pita bread with olive oil and sprinkle with salt. Cut them into one inch squares and spread on a baking sheet. Bake them for 8 to 10 minutes, or until they are golden brown and crunchy. Set aside.
In the meantime, chop all the vegetables and herbs and place them in a large bowl.
In a small bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, dried mint, and salt. Mix thoroughly and set aside.
A few minutes before serving, toss the salad with the dressing until fully coated. Taste it and adjust the salt as needed.
At the last minute, toss the pita chips into the salad and serve. Alternatively, leave the pita chips on the side and let each person add it to their salad plate to prevent soggy pita chips.
Store dressed salad and pita chips separately in airtight containers for up to 4 hours; assemble just before serving. Undressed vegetables keep refrigerated for up to 1 day.
Yes. Bake the pita chips up to 2 days in advance and store in an airtight container. Add them to the salad just before serving to keep them crunchy.
Use 2 tablespoons of red wine vinegar or rice vinegar mixed with 1 teaspoon honey for a similar tangy-sweet profile.
No. If unavailable, substitute with additional arugula, spinach, or watercress for a similar peppery bite.
Toss the pita chips into the salad at the very last minute before serving, or serve them on the side and let each person add them to their plate.
Chop vegetables and herbs up to 4 hours ahead and store separately. Make the dressing up to 1 day ahead. Assemble and dress just before serving, then add pita chips last.
