Fattoush Salad
Romaine, herbs, and vegetables tossed in lemon and sumac, finished with crispy pita. Fresh, bold, and built for sharing.
Servings: 4
Ingredients:
- 6 cups romaine, chopped
- 2 cups cherry tomatoes, halved or 3 medium tomatoes, chopped
- 3 mini cucumbers, or 1 large, sliced into half moons
- 3 radishes, thinly sliced into half moons
- 3 scallions, thinly sliced, about ½ cup
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh mint, chopped
- 2 pita breads, toasted and broken into bite-size pieces, or 2 cups pita chips
Dressing
- ¼ cup olive oil
- 1 lemon, juiced, about 2–3 tbsp
- 2 tsp Sumac
- 2 tsp Pomegranate molasses, optional but highly recommended
- ½ tsp salt, adjust to taste
Method:
Start Cooking- Toast the pita: Cut pita into pieces, drizzle lightly with olive oil, and bake at 375°F until crisp. Let cool (Skip if using store-bought pita chips.).
- Build the salad: In a large bowl, combine romaine, tomatoes, cucumbers, radishes, scallions, parsley, and mint.
- Make the dressing: Whisk olive oil, lemon juice, sumac, pomegranate molasses (if using), and salt.
- Toss and finish: Pour dressing over the salad and toss well.
- Add pita pieces or chips right before serving so they stay crisp. Bon appétit.
Kitchen Tools:
- Baking sheet if toasting pita
Notes:
From the kitchen
- Chop everything small and even so you get a bit of everything in each bite.
- Toss the salad right before serving to keep the vegetables crisp.
- Add pita at the very end so it stays crunchy.
- Taste after mixing — if it feels flat, add more lemon or Sumac, not just salt.
- Use firm, fresh vegetables — watery cucumbers or overripe tomatoes will dilute the dressing.
- Add ½ cup diced green pepper for extra crunch.
- Swap romaine for mixed greens.
- Use lavash chips instead of pita.
- Add grilled chicken or chickpeas to turn it into a full meal.
- Serve alongside grilled meats like chicken or beef kebabs, or with oven-roasted vegetables and rice.
- It also pairs well with wraps or sandwiches for a lighter meal.
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Nutrition:
Calories: 274 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Cholesterol: 1 mg | Sodium: 224 mg | Potassium: 853 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 8147 IU | Vitamin C: 64 mg | Calcium: 130 mg | Iron: 4 mg
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Pomegranate molasses
WHY WE LOVE IT
Deep, tangy, and slightly sweet, Pomegranate molasses adds richness and balance to fattoush. It softens the sharpness of lemon and brings a subtle depth that makes the dressing feel complete.
A LITTLE STORY
Pomegranate molasses is made by slowly reducing pomegranate juice until it becomes thick and concentrated. It’s a staple across Middle Eastern cooking, used in salads, marinades, and even meat dishes for its bold, layered flavor.
DID YOU KNOW?
A little goes a long way — it’s very concentrated.
It adds both acidity and sweetness at the same time.
It’s often used to finish dishes, not just cook them