Fattoush Salad
Crisp romaine, juicy tomatoes, and golden pita chips make this fattoush a salad with plenty to say. Radishes bring a peppery bite, while parsley and mint keep everything fresh and fragrant. The sumac and pomegranate molasses dressing is bright, tangy, and just sweet enough to pull it all together. I add the pita chips at the very last moment, because that crunch deserves its moment.
Fattoush Salad
| Prep 15 minutes | Cook 0 minutes |
| Total 15 minutes | Servings 4 side portions |
Course: Salad / Side dish
Ingredients
For the salad
- 1 head romaine lettuce (washed, thoroughly dried, chopped)
- 2 medium tomatoes (diced)
- ½ large cucumber (diced)
- 4–5 radishes (thinly sliced)
- 2 green onions (chopped)
- 30 g fresh parsley (finely chopped; estimated)
- 10 g fresh mint leaves (finely chopped; estimated)
- 30–60 g ready-to-eat pita chips (estimated, adjust to taste)
For the pomegranate sumac dressing
- 60 ml extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp fresh lemon juice
- 1 tsp sumac
- ½ tsp dried mint
- Salt (to taste)
Instructions
- Prepare: Wash and thoroughly dry the vegetables and herbs. Chop the romaine, dice tomatoes and cucumber, and slice radishes and green onions. Finely chop parsley and mint.
- Combine: Place the vegetables and fresh herbs in a large salad bowl, keeping the pita chips separate.
- Shake: Put olive oil, pomegranate molasses, lemon juice, sumac, and dried mint in a lidded jar. Shake until combined, or whisk in a bowl. Taste and season with salt.
- Dress: Just before serving, shake the dressing again. Pour over the vegetables a little at a time and toss, adding enough to coat without pooling at the bottom.
- Add the crunch: Fold in the pita chips last and serve immediately, while they are crisp.
Pro Tips & Substitutions
Dry leaves, lively dressing: Spin or pat the romaine dry so water does not dilute the dressing. If the diced tomatoes are especially juicy, leave their loose liquid on the chopping board.
Use what is crisp: Little gem lettuce can replace romaine, and ready-to-eat toasted flatbread pieces can stand in for pita chips. The herb and chip weights are estimates; savoury quantities are flexible, so adjust to your preferred balance.
Taste your molasses: Brands vary in sweetness and sharpness. Taste the dressing before tossing, then adjust lemon juice and salt to suit your bottle.
Prep ahead: Refrigerate the chopped vegetables and dressing separately for up to 1 day, keeping pita chips airtight at room temperature. Add herbs, dressing, and chips just before serving.
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