Fattoush Salad
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(6)
Ingredients
4 servings
- 2 pita breads, torn into 1-inch pieces
- Extra-virgin olive oil, for drizzling
- Sea salt, for sprinkling
- 1 small head romaine lettuce, chopped
- 2 Persian cucumbers, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 red radishes, thinly sliced
- ⅓ cup thinly sliced red onion
- ½ cup fresh mint leaves
- ⅓ cup chopped fresh parsley
- Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon honey
- 1 teaspoon ground sumac, plus more for sprinkling
- 1 garlic clove, grated
- ½ teaspoon sea salt
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Preparation
Chef’s notes
Seasonal vegetables make it shine. Use high-quality fresh vegetables in season for the best results.
Prepare the dressing up to 2 days in advance and store in the refrigerator.
Toast the pita up to a day ahead but keep it separate until serving to maintain its crispness.
This recipe is flexible. Add other seasonal veggies, herbs, or hearty add-ins like feta cheese, roasted chickpeas, or olives.