This authentic Lebanese fattoush combines crisp romaine, fresh tomatoes, and radishes tossed with a bright lemon-pomegranate vinaigrette, topped with crunchy pita chips and finished with sumac and fresh mint for a balanced sweet, tangy, and herbaceous salad.
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For the vinaigrette, in a small bowl whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 teaspoon of the sumac and olive oil until it is emulsified.
For the salad, toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl. Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint, and freshly ground black pepper.
Store dressed salad in an airtight container in the refrigerator for up to 2 hours; undressed vegetables keep separately for up to 1 day. Do not freeze.
Yes, whisk the vinaigrette up to 4 hours ahead and store in an airtight container. Whisk again before tossing with the salad to re-emulsify.
Use 1 teaspoon of pomegranate juice mixed with a pinch of sugar, or substitute with an equal amount of balsamic vinegar for a deeper flavor.
Yes, store-bought toasted pita chips work well. For best texture, add them to the salad just before serving to keep them crispy.
Yes, this recipe is fully vegetarian as written.
Chop and store vegetables separately in airtight containers up to 1 day ahead. Assemble and dress the salad no more than 15 minutes before serving to prevent wilting.
