Saladsbonappetit5.0
Fattoush Salad With Crispy Pita and Sumac
This weeknight-friendly, deeply refreshing Lebanese-style fattoush salad recipe boasts crunchy toasted pita, fresh herbs, and a sunny lemon dressing.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
Dressing
2
Mix 1 Tbsp. sumac and 1 Tbsp. warm water in a medium bowl to combine. Let sit ⏱️ 15 minutes.
. sumac1 Tbsp(loosely packed) parsley leaves with tender stems and/or mint leaves2 cups
3
Add zest and juice of 1 lemon, 3 small garlic cloves, finely grated, 3 Tbsp. pomegranate molasses, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper to sumac mixture. Gradually stream in ¼ cup extra-virgin olive oil, whisking constantly until combined. Taste dressing and season with more salt if needed (you should have about ¾ cup).
Zest and juice of 1 lemon(loosely packed) parsley leaves with tender stems and/or mint leaves2 cups. pomegranate molasses3 Tbsp¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1Kosher salt
4
Salad and Assembly
5
Place a rack in middle of oven; preheat to 350°. Place 2 medium pitas, halved, torn into 1"–2" pieces, on a baking sheet. Drizzle 2 Tbsp. extra-virgin olive oil over and sprinkle with a pinch of kosher salt; toss to coat. Spread pita out and bake, tossing halfway though, until golden and crisp, 10–⏱️ 15 minutes.
medium pitas, halved, torn into 1"–2" pieces2(loosely packed) parsley leaves with tender stems and/or mint leaves2 cups. extra-virgin olive oil2 Tbsp¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1Kosher salt
6
Meanwhile, combine 1 romaine heart, sliced crosswise ¾" thick, 6 radishes, trimmed, thinly sliced,1 bunch scallions (about 6), thinly sliced, 1 lb. Persian cucumbers (4–6) or one 1-lb. English hothouse cucumber, halved lengthwise, thinly sliced into half-moons, 12 oz. small tomatoes, halved or quartered, and 2 cups (loosely packed) parsley leaves with tender stems and/or mint leaves in a large bowl and toss to coat.
romaine heart, sliced crosswise ¾"-thick1(loosely packed) parsley leaves with tender stems and/or mint leaves2 cupsradishes, trimmed, thinly sliced6bunch scallions (about 6), thinly sliced1. Persian cucumbers (4–6) or 1 (1-lb.) English hothouse cucumber, halved lengthwise, thinly sliced into half-moons1 lb. small tomatoes, halved or quartered12 oz
7
Re-whisk dressing if needed; drizzle ⅓ cup dressing over salad and toss to coat. Add pitas and toss again to combine; season with salt. Serve fattoush with remaining dressing on the side. Editor’s note: A version of this recipe was first printed in our May 2012 issue; it has been adapted for clarity and style with an updated method for toasted pita and to streamline the dressing.
medium pitas, halved, torn into 1"–2" pieces2(loosely packed) parsley leaves with tender stems and/or mint leaves2 cups
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