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Fattoush Recipe

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★★★★★

4.8 from 89 reviews

Fattoush is a vibrant and refreshing Middle Eastern salad featuring crisp vegetables, fresh herbs, and toasted pita bread tossed in a zesty sumac and pomegranate dressing. This classic Levantine dish combines flavors and textures to create a perfect light meal or side dish.

Ingredients

Scale

Salad Ingredients

  • 1 pita bread
  • 1 large tomato, diced, seeds removed
  • 1/4 red onion, diced
  • 2 bell peppers (1 red, 1 yellow), pith and seeds removed, cut into long strips
  • 1 cucumber, peeled and cut in rounds
  • 5 radishes, sliced
  • 2 whole scallions, chopped
  • 1 head of romaine lettuce, purslane or other wild greens
  • 1/4 cup coarsely chopped fresh mint

Seasonings and Dressing

  • 1 to 3 teaspoons ground sumac
  • 1 teaspoon dried mint
  • 2 cloves garlic, peeled and minced (about 2 teaspoons)
  • 1/3 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 4 teaspoons pomegranate syrup
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground pepper, or to taste

Instructions

  1. Toast the Pita: Preheat your oven to 350°F (175°C). Separate the pita bread into two rounds and place them on a cookie sheet. Bake for about 5 minutes until the pita is very crisp but not browned. Remove from the oven and let cool, then break into 1-inch pieces.
  2. Prepare the Vegetables: In a large salad bowl, combine the diced tomato, red onion, long strips of red and yellow bell peppers, cucumber rounds, sliced radishes, and chopped scallions. Add the chopped romaine lettuce or purslane along with the coarsely chopped fresh mint. Sprinkle ground sumac and dried mint over the salad, then toss all ingredients together to evenly distribute.
  3. Make the Dressing: In a small bowl, whisk together the minced garlic, extra virgin olive oil, freshly squeezed lemon juice, pomegranate syrup, salt, and ground pepper until well combined. Just before serving, give the dressing a quick whisk to remix the ingredients.
  4. Assemble and Serve: Pour the dressing over the tossed vegetables and herbs, then toss again to coat everything evenly. Add the broken crispy pita pieces to the salad, toss gently one last time, adjust seasonings if needed, and serve immediately to enjoy the perfect balance of crunchy and fresh flavors.

Notes

  • Use freshly ground sumac for the best tangy flavor; it can be found in Middle Eastern markets.
  • To keep the pita crunchy, add the pita pieces just before serving.
  • Feel free to substitute purslane or other wild greens with romaine or mixed salad greens.
  • Pomegranate syrup adds a lovely sweetness and tang – you can substitute with grenadine in a pinch but the flavor will differ.
  • This salad is best eaten fresh as the pita can become soggy if left sitting too long.

Keywords: fattoush, Middle Eastern salad, sumac salad, fresh vegetable salad, pomegranate dressing, pita bread salad

Find it online: https://thehungrymason.com/fattoush-recipe/