Middle Eastern · 30 min · Easy · 4 servings

Fattoush Salad

Name: Fattoush Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pita breads, torn into pieces; 1 tbsp olive oil, for the pita; 3 tbsp olive oil, for the dressing; 4 tomatoes, cut into chunks; 1 cucumber, halved and sliced; 1 red onion, cut into chunky pieces; 4 radishes, thinly sliced; 3½ oz little gem lettuce, torn; 1 handful fresh parsley, roughly chopped; 1 handful fresh mint, torn; 2 tsp sumac; 1 tbsp pomegranate molasses; 1 lemon, juiced; 1 garlic clove, grated; salt, to taste; black pepper, to taste

A crunchy chopped salad of tomato, cucumber and herbs with shards of toasted pita, dressed in lemon, sumac and pomegranate molasses. Sharp and refreshing.

~280 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-freelow-calorie

Plan it:

Method

1
Toast the pita
⏱ 10 min
Heat the oven to 425°F conventional (200°C fan). Toss the torn pita with the olive oil for the pita and a pinch of salt, spread on a tray, and bake until golden and properly crisp. Let it cool — warm pita goes soggy on contact.
2
Make the dressing
Whisk the olive oil for the dressing, lemon juice, pomegranate molasses, garlic and half the sumac together with salt and black pepper. It should be sour and slightly sweet.
3
Chop the salad
Combine the tomatoes, cucumber, red onion, radishes, lettuce, parsley and mint in a large bowl. Keep the pieces chunky — fattoush is a chopped salad, not a fine one.
4
Dress and serve
Pour over the dressing and toss, then fold the crisp pita through at the very last moment. Finish with the remaining sumac scattered over the top.

Notes

Add the pita at the table, not a minute before — the whole appeal is the contrast between crisp bread and wet salad, and it is gone within ten minutes. Sumac is not optional; it is what makes fattoush taste like fattoush.

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Method

Toast the pita

Make the dressing

Chop the salad

Dress and serve

Notes