Fattoush Salad with Sumac and Toasted Pita
A crunchy Lebanese salad of lettuce, tomato, cucumber, and toasted pita tossed in a tangy sumac and lemon vinaigrette.
Fattoush exists because no Lebanese cook wants to waste day-old pita, and that frugal instinct turned into one of the region's most refreshing salads: crisp lettuce, cucumber, tomato, and radish tossed with toasted bread and a sumac-lemon dressing that gives the whole bowl a tart, almost cranberry-like edge.
The dressing here leans on olive oil and lemon rather than heavier condiments, and a touch of pomegranate molasses adds depth without added sugar creeping in from elsewhere, which keeps this salad comfortably within a heart-healthy Mediterranean pattern. Toss the pita in right before serving so it stays crisp instead of going soft in the dressing.
Ingredients
- 1 whole wheat pita, split and toasted, broken into pieces
- 4 cups chopped romaine lettuce
- 1 cup diced cucumber
- 2 cups diced tomatoes
- 4 radishes, thinly sliced
- 3 green onions, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp pomegranate molasses
- 1 tsp ground sumac — plus more for garnish
- 1/4 tsp salt
- 1/4 tsp black pepper
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Toast pita pieces in a dry skillet or 375°F oven until crisp and golden, about 5-7 minutes; set aside.
- 2In a large bowl, combine lettuce, cucumber, tomatoes, radishes, green onions, parsley, and mint.
- 3Whisk olive oil, lemon juice, pomegranate molasses, sumac, salt, and pepper.
- 4Pour dressing over salad and toss well.
- 5Add toasted pita just before serving and toss lightly; sprinkle extra sumac on top.