Fattoush Salad

Name: Fattoush Salad with Sumac Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1 head romaine lettuce; 4 radishes; 4 Persian cucumbers; 1 red bell pepper; 1 pint cherry tomatoes; 1 bunch green onions; 1/2 cup fresh mint; 1/2 cup fresh parsley; 1 large pita bread; 1/2 cup olive oil, for frying; 1 tsp za'atar; 1/3 cup lemon juice, freshly squeezed; 1 cup extra virgin olive oil; 2 tbsp sumac; 2 cloves garlic; 1 tsp salt; 2 tbsp pomegranate molasses; 1 tsp dried mint, for garnish; 1 tbsp pomegranate molasses, for garnish

Fattoush is a vibrant Lebanese salad combining crisp romaine lettuce, fresh herbs like mint and parsley, vegetables, and crispy fried pita bread tossed with a tangy sumac and pomegranate molasses vinaigrette.

🌍Lebanese 🏷️Fattoush 🏷️Salad 🏷️Middle eastern 🏷️Pita 🏷️Cucumber

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 head romaine lettuce
4 radishes
4 Persian cucumbers
1 red bell pepper
1 pint cherry tomatoes
1 bunch green onions
1/2 cup fresh mint
1/2 cup fresh parsley
1 large pita bread
1/2 cup olive oil, for frying
1 tsp za'atar
1/3 cup lemon juice, freshly squeezed
1 cup extra virgin olive oil
2 tbsp sumac
2 cloves garlic
1 tsp salt
2 tbsp pomegranate molasses
1 tsp dried mint, for garnishoptional
1 tbsp pomegranate molasses, for garnishoptional

19 Ingredients

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Instructions

1
Wash and chop the romaine lettuce into thin strips. Add to a large serving bowl.
2
Thinly slice radishes, then cut them into matchsticks (julienne). Add to the bowl.
3
Slice the Persian cucumbers into small half-moons and add them to the bowl.
4
Dice the red bell pepper and add it to the salad.
5
Halve the cherry tomatoes and layer them on top of the other vegetables.
6
Slice the green onions and add them to the salad.
7
Roughly chop the fresh mint and fresh parsley, then add them to the bowl.
8
To make the dressing, combine freshly squeezed lemon juice, extra virgin olive oil, sumac, grated garlic, salt, and pomegranate molasses in a jar with a lid.
9
Seal the jar and shake vigorously until the dressing is well combined.
10
To make the pita chips, cut the pita bread into small, bite-sized squares.
11
In a pan, heat about 1/2 cup of olive oil over medium-high heat. Add the pita squares and fry until golden brown and crispy.
12
When the pita chips are almost done, sprinkle them with za'atar and toss to coat. Remove from the pan and let drain on a paper towel.
13
Just before serving, pour the dressing over the salad and gently toss to combine.
14
Top the salad with the crispy pita chips.
15
Garnish with a sprinkle of dried mint and an extra drizzle of pomegranate molasses. Serve immediately.

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Tips & Notes

Pro tips

Fry pita pieces just before serving to maintain crispness; soggy pita will compromise the salad's signature texture contrast.
Pat vegetables dry after washing and chop them into bite-sized pieces to allow even distribution of dressing.
Toast sumac lightly or bloom it in the dressing to intensify its lemony, earthy flavor.
Toss salad gently just before eating to prevent the pita from breaking down and vegetables from releasing excess water.

Substitutions

Romaine lettuce → mixed greens or iceberg lettuce (less sturdy, wilts faster)
Pomegranate molasses → lemon juice mixed with pomegranate juice or red wine vinegar (adjust to taste)
Fresh mint and parsley → fresh cilantro or dill (shifts flavor profile slightly)
Persian cucumbers → English cucumber or regular cucumber (larger, remove seeds if watery)

Storage & make-ahead

Store dressed salad in an airtight container for up to 2 hours; add fried pita pieces just before serving to prevent sogginess. Store fried pita in a separate container for up to 24 hours.