Fattoush Salad

Name: Fattoush Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Syrian
Ingredients: 2 pcs large pita breads; 2 tbsp olive oil; pinch salt; 1 bunch romaine lettuce; 250 g cherry tomatoes; 2 pcs Persian or mini cucumbers; 5 pcs radishes; 3 pcs green onions; 1 pcs green bell pepper; 1 bunch fresh flat-leaf parsley; 0.5 cup fresh mint leaves; 4 tbsp extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tbsp pomegranate molasses; 1 clove garlic clove; 2 tsp ground sumac; 0.5 tsp dried mint; to taste salt; to taste black pepper

Fattoush is a vibrant Lebanese bread salad bursting with crisp fresh vegetables, fragrant herbs, and tangy sumac dressing, all topped with golden toasted pita chips. It's the perfect balance of crunchy, fresh, and zesty — a true celebration of Levantine flavors.

Ingredients

2 pcs large pita breads
2 tbsp olive oil
pinch salt
1 bunch romaine lettuce
250 g cherry tomatoes
2 pcs Persian or mini cucumbers
5 pcs radishes
3 pcs green onions
1 pcs green bell pepper
1 bunch fresh flat-leaf parsley
0.5 cup fresh mint leaves
4 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp pomegranate molasses
1 clove garlic clove
2 tsp ground sumac
0.5 tsp dried mint
to taste salt
to taste black pepper

Instructions

Preheat your oven to 200 °C (390 °F). Tear or cut the pita bread into rough bite-sized pieces and spread them in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil, season with a pinch of salt, and toss to coat evenly.
Bake the pita pieces in the preheated oven for 8–10 minutes, flipping once halfway through, until they are deeply golden, crisp, and lightly browned at the edges. Remove from the oven and set aside to cool completely — they will crisp up further as they cool.
Make the dressing: in a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, pomegranate molasses, minced garlic, ground sumac, and dried mint. Season generously with salt and freshly ground black pepper. Taste and adjust the acidity or seasoning as needed — the dressing should be bright, tangy, and well-balanced.
Prepare all the vegetables: roughly chop the romaine lettuce, halve the cherry tomatoes, slice the cucumbers into half-moons, thinly slice the radishes and green onions, and dice the green bell pepper. Place everything into a large salad bowl along with the chopped parsley and torn mint leaves.
Pour about two-thirds of the dressing over the vegetables and herbs. Toss gently but thoroughly to coat everything evenly. Taste and add more dressing if desired.
Add the toasted pita chips to the salad just before serving and toss lightly so they absorb some of the dressing while still retaining their crunch. Transfer to a serving platter or individual bowls, drizzle any remaining dressing on top, and finish with an extra sprinkle of ground sumac. Serve immediately.