Fattoush Salad
Fattoush is a vibrant Lebanese salad layering crisp romaine, fresh vegetables, and herbs with shards of fried pita bread, bound together by a bright lemon and pomegranate molasses dressing.
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Fattoush is a vibrant Lebanese salad layering crisp romaine, fresh vegetables, and herbs with shards of fried pita bread, bound together by a bright lemon and pomegranate molasses dressing.
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Thinly slice the romaine lettuce and place it in a large serving bowl.
Thinly slice the radishes, then julienne them into matchsticks. Add to the bowl with the lettuce.
Slice the Persian cucumbers in half lengthwise, then slice them into half-moons. Add to the bowl.
Dice the red bell pepper and add it to the salad.
Halve the cherry tomatoes and add them on top of the other vegetables.
Slice the green onions and add them to the bowl. Finely chop the fresh mint and parsley and add them as well.
To make the dressing, combine freshly squeezed lemon juice and olive oil in a jar or measuring cup. The ratio should be 1 part lemon juice to 3 parts olive oil.
To the dressing, add sumac, grated garlic, salt, and pomegranate molasses. Seal the jar and shake well, or whisk to combine.
Cut the pita bread into small, bite-sized squares.
Heat about 1/2 cup of olive oil in a pan over medium-high heat. Add the pita pieces and fry until golden brown and crispy.
Just before the pita chips are done, sprinkle them with za'atar and toss to coat.
When you are ready to serve, pour the dressing over the salad and toss gently to combine.
Top the salad with the crispy pita chips. Garnish with a sprinkle of dried mint and an extra drizzle of pomegranate molasses before serving.
Store dressed salad in an airtight container up to 4 hours refrigerated; keep pita chips separate to prevent sogginess and toss together just before eating.
Pomegranate molasses is a thick, tangy reduction of pomegranate juice used in Middle Eastern cooking. Find it in the international or Middle Eastern aisle of most grocery stores, or online.
Prepare vegetables and dressing up to 4 hours ahead, but fry the pita and assemble the salad just before serving to keep the bread crispy.
Cut pita into chips, heat oil in a pan over medium-high heat, and fry until golden and crispy, about 2-3 minutes, stirring occasionally. Drain on paper towels.
Romaine is traditional for its crisp texture, but butter lettuce or a mixed green base works; avoid delicate greens that wilt quickly.
Start with 1/4 cup dressing and add more to taste. The salad should be lightly dressed, not soggy—add just before serving.
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