Fattoush
A Levantine bread salad built to use up day-old pita, shared across Lebanon, Syria, Palestine, and Jordan — fried or toasted until crisp, then tossed with vegetables in a tangy sumac and pomegranate molasses dressing.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 pita breads, torn into pieces
- 3 tbsp olive oil (for the pita), plus 1/4 cup for the dressing
- 1 head romaine lettuce, chopped
- 2 tomatoes, diced
- 1 cucumber, diced
- 4 radishes, thinly sliced
- 3 scallions, sliced
- 1/4 cup fresh mint and parsley, chopped
- 3 tbsp lemon juice
- 1 tbsp pomegranate molasses
- 1-2 tsp ground sumac, plus more to garnish
- 1 clove garlic, minced
- Salt, to taste
Steps
- Toss the torn pita pieces with olive oil, salt, and pepper, then fry or bake at 400°F (200°C) until golden and crisp.
- Whisk together the olive oil, lemon juice, pomegranate molasses, sumac, garlic, and salt for the dressing.
- Combine the romaine, tomatoes, cucumber, radishes, scallions, mint, and parsley in a large bowl.
- Toss the vegetables with the dressing just before serving.
- Add the crispy pita pieces last, tossing briefly so they stay crunchy, and finish with an extra sprinkle of sumac.