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Fattoush Salad

Romaine, herbs, and vegetables tossed in lemon and sumac, finished with crispy pita. Fresh, bold, and built for sharing.
Shared notes will appear here.
Soups, Salads & Bowls
Middle Eastern
Kitchen Pace : đź•’
Servings: 4
Recipe by NAVA Kitchen
Chopped fattoush salad with romaine, tomatoes, cucumbers, radishes, herbs, crispy pita chips, sumac, and pomegranate seeds in a neutral bowl.
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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
  • ÂĽ cup fresh mint, chopped
  • 2 pita breads, toasted and broken into bite-size pieces, or 2 cups pita chips
Dressing
  • ÂĽ 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 appĂ©tit.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table
  • 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.

My notes:

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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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