Fattoush Salad
Ingredients:
- 130 g (2) pita breads
- 300 g (1 heart) romaine lettuce
- 330 g (3) Roma tomatoes
- 300 g (1) English cucumber
- 80 g (4) radishes
- 30 g (4) green onions
- 15 g (1/4 cup) fresh parsley
- 6 g (2 tbsp) fresh mint
- 2 g (1 tsp) sumac
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) lemon juice
- 20 g (1 tbsp) pomegranate molasses
- 3 g (1 clove) garlic
- 2 g (1 tsp) sumac
- Salt and pepper, to taste
Equipments:
- Large mixing bowl
- Cutting board and knife
- Baking sheet (for toasting the pita)
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Toast or fry the pita ahead and let it cool completely before adding it to the salad — warm pita wilts the greens and goes soggy fast.
Instructions:
- Toast the pita: Toast or fry the 130 g (2) pita breads until deeply golden and crisp, about 5 minutes. Let cool completely, then break into bite-sized pieces.
- Chop the vegetables: In a large bowl, combine the 300 g (1 heart) romaine lettuce, chopped, 330 g (3) Roma tomatoes, diced, 300 g (1) English cucumber, diced, 80 g (4) radishes, thinly sliced, 30 g (4) green onions, sliced, 15 g (1/4 cup) fresh parsley, chopped, 6 g (2 tbsp) fresh mint, chopped, and 2 g (1 tsp) sumac.
- Make the dressing: In a small bowl, whisk together the 60 ml (1/4 cup) olive oil, 30 ml (2 tbsp) lemon juice, 20 g (1 tbsp) pomegranate molasses, 3 g (1 clove) garlic, minced, 2 g (1 tsp) sumac, and salt and pepper to taste.
- Toss and serve: Pour the dressing over the vegetables and toss to combine. Add the toasted pita pieces right before serving and toss once more. Sprinkle with extra sumac and serve immediately.
Common Mistakes: Adding the pita too early — it goes soggy almost immediately once it touches the dressed vegetables; toss it in right at the end, ideally right before serving. Skipping the pomegranate molasses — it's what gives fattoush its distinctive tangy-sweet depth; regular vinegar alone won't replicate it.
Notes: Sumac is the defining spice of fattoush — its tart, lemony flavor is different from anything else, so don't skip it if you can find it.
Tips: Cut all the vegetables small and uniform so every bite gets a good mix.
Storage: Best assembled fresh. Store dressed vegetables (without the pita) in the fridge for up to 2 days, and toast fresh pita each time you serve it.
Swaps: Store-bought pita chips can replace homemade toasted or fried pita in a pinch. Balsamic glaze can substitute for pomegranate molasses if unavailable, though the flavor will differ.
Sumac — a tart, lemony spice that's the signature flavor of fattoush, central to Levantine cuisine.
Pomegranate molasses — adds a tangy-sweet depth that regular vinegar can't replicate.
Toasted or fried pita — the crunchy element that makes fattoush distinct from other chopped salads.
Fresh parsley and mint — keep the salad tasting bright and fresh against the tangy dressing.
Fattoush Salad
Ingredients:
- 130 g (2) pita breads
- 300 g (1 heart) romaine lettuce
- 330 g (3) Roma tomatoes
- 300 g (1) English cucumber
- 80 g (4) radishes
- 30 g (4) green onions
- 15 g (1/4 cup) fresh parsley
- 6 g (2 tbsp) fresh mint
- 2 g (1 tsp) sumac
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) lemon juice
- 20 g (1 tbsp) pomegranate molasses
- 3 g (1 clove) garlic
- 2 g (1 tsp) sumac
- Salt and pepper, to taste
Equipments:
- Large mixing bowl
- Cutting board and knife
- Baking sheet (for toasting the pita)
Features:
Why These Ingredients:
Sumac — a tart, lemony spice that's the signature flavor of fattoush, central to Levantine cuisine.
Pomegranate molasses — adds a tangy-sweet depth that regular vinegar can't replicate.
Toasted or fried pita — the crunchy element that makes fattoush distinct from other chopped salads.
Fresh parsley and mint — keep the salad tasting bright and fresh against the tangy dressing.
Prep:
Toast or fry the pita ahead and let it cool completely before adding it to the salad — warm pita wilts the greens and goes soggy fast.
Instructions:
- Toast the pita: Toast or fry the 130 g (2) pita breads until deeply golden and crisp, about 5 minutes. Let cool completely, then break into bite-sized pieces.
- Chop the vegetables: In a large bowl, combine the 300 g (1 heart) romaine lettuce, chopped, 330 g (3) Roma tomatoes, diced, 300 g (1) English cucumber, diced, 80 g (4) radishes, thinly sliced, 30 g (4) green onions, sliced, 15 g (1/4 cup) fresh parsley, chopped, 6 g (2 tbsp) fresh mint, chopped, and 2 g (1 tsp) sumac.
- Make the dressing: In a small bowl, whisk together the 60 ml (1/4 cup) olive oil, 30 ml (2 tbsp) lemon juice, 20 g (1 tbsp) pomegranate molasses, 3 g (1 clove) garlic, minced, 2 g (1 tsp) sumac, and salt and pepper to taste.
- Toss and serve: Pour the dressing over the vegetables and toss to combine. Add the toasted pita pieces right before serving and toss once more. Sprinkle with extra sumac and serve immediately.
