Fattoush is a traditional Lebanese salad and a perfect way to enjoy summer produce. The sweet and sour dressing is fantastic, and the toasted pita gives everything a fun crunch! Using this recipe as a take-off point, it’s also a great way to get creative and use up veggie odds and ends in the fridge.
Salad Ingredients
- 2 cups tomatoes, chopped into bite-size pieces
- 2 cups chopped romaine lettuce
- 2 cups Lebanese/Persian cucumbers, chopped into bite-size pieces
- 1 cup red bell pepper, chopped into bite-size pieces
- ¾ cup white onion, chopped into bite-size pieces
- ½ cup radishes, thinly sliced
- ½ cup purslane leaves, removed from hard stems
- ¼ cup fresh mint, very thinly sliced
- ½ cup flat-leaf parsley leaves, rough-chopped
- 2 pieces pita bread
- Optional: serve with pomegranate arils, crumbled feta cheese
Dressing Ingredients
- ¼ cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 – 1 ½ tsp salt (to taste)
- ½ tsp sumac
- ½ tsp pomegranate molasses
- ½ tsp dried mint
- Optional: 1 clove garlic, pressed or finely minced
Directions
Preheat oven to 350° and bake pita breads on a sheet pan until golden-brown, about 5-8 minutes. Flip over as needed to evenly brown; set aside and let cool.
Whisk salad dressing ingredients together. Adjust seasoning and set aside.
Combine all veggies and herbs in a large salad bowl and toss with dressing. Crush/cut toasted pita bread into bite-size pieces and sprinkle on top of salad. Add optional pomegranate arils and feta cheese and serve immediately.
Notes: It might be hard to find purslane, the salad is also great without it.
Want a juicier salad?
Add dressing ½ hour before serving so salad/pita will have time to soak up the goodness. If using pomegranate arils/feta cheese, add this only just before serving to maintain their brightness/sharpness of flavors.