fattoush salad recipe

Fattoush is a Middle Eastern chopped salad made with fresh herbs, crispy pita bread, and a zesty sumac dressing. This bright, refreshing recipe is delicious alongside falafel, grilled halloumi, or any summer meal.

Fattoush Salad

breads

Extra-virgin olive oil (for drizzling)

Sea salt (for sprinkling)

lettuce

Persian cucumbers (thinly sliced)

cherry tomatoes (halved)

red radishes (thinly sliced)

red onion

mint leaves

parsley

olive oil

lemon juice

pomegranate molasses

honey

ground sumac (plus more for sprinkling)

garlic (grated)

sea salt

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the pita on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Bake for 13 to 20 minutes, or until crisp, tossing halfway through.

Meanwhile, make the dressing: In a medium bowl, whisk together the olive oil, lemon juice, pomegranate molasses, honey, sumac, garlic, and salt.

Assemble the salad. In a large bowl, place the romaine, cucumbers, tomatoes, radishes, onion, half the toasted pita, and half the mint and parsley. Pour on half the dressing and toss. Season to taste, adding more dressing as desired, and top with the remaining pita, mint, and parsley. Sprinkle with sumac and serve immediately.

This Fattoush salad recipe is fresh, light, and flavorful, made with chopped vegetables, fresh herbs, and toasty pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce. (Adapted from Spice, by Ana Sortun)

Fattoush Salad Recipe

x 6 to 8-inch thin pocket bread- see notes

Salt

sesame seeds (or use zaatar!)

cherry tomatoes, halved

red onion,

yellow bell pepper, diced

radishes,

flat-leaf parsley, chopped,

chopped,

mint

sherry vinegar or red wine vinegar

lemon

sumac (divided)

Salt and pepper

lemon juice to taste, if needed

plain yogurt

tahini paste (mix it first)

garlic clove, finely minced

salt and pepper

Make the pita chips

To make the toasted pita chips, cut the pita pocket in half, then pull apart the pocket so it is just one layer. You can cut them into triangles or leave them whole and break them apart after they are toasted. Place on a parchment-lined sheet pan. Brush or spray with olive oil (just the top side is fine) and sprinkle with sesame seeds and salt. Bake in the middle of the oven until crisp and perfectly golden, 10-15 minutes. The time will depend on the thickness of the pita so watch carefully. You&#8217;ll need two cups of pita chips for this recipe. Feel free to do this 1-2 days ahead. 

Chop the veggies and herbs and place them all in a large bowl ( leave out the lettuce and pita). Add the dried mint, olive oil, vinegar, lemon zest, half of the sumac, and the pomegranate molasses. Season with salt and pepper and toss well.

Make the yogurt -tahini sauce

Whisk the yogurt, tahini, garlic, lemon, and pinch of salt and pepper in a small bowl.

Combine

When ready to serve, add the chopped lettuce and toasted pita chips to the salad and toss to combine. Taste and adjust salt and lemon to taste.

To serve,

spoon a few tablespoons of yogurt tahini sauce onto a plate and swirl with the back of a spoon. Top with a mound of Fattoush Salad. Sprinkle with more sumac fresh herbs,  and drizzle olive oil around the plate if you like. Serve immediately.

Preheat the oven to 300F

Because I am on a low carb program, I am going to leave out the pita chips but I can't wait to make this.  Thank you.

Absolutely love this salad as much as I love the Tuscan bread salad.  Delicious and a bit different.  These two are perfect for a hot summer evening supper.

Ridiculously delicious!!! We have a new favourite salad dressing - the combination of sherry vinegar, sumac and pomegranate molasses is simply out of this world! As is the creamy tahini (with extra tahini as we made our own and got rather carried away but it was amazing). And those deadly spicy pita chips have doubled up as ultra-yummy snacks with drinks. 
Thank you so much yet again for the inspiration, Sylvia.

The dressing takes salad to a whole new level!! The pomegranate molasses &amp; sumac are incredible flavors!! Tyyy!!

I don't know how Sylvia knows how to make international cuisine taste exactly like it's supposed to but this fattoush salad is exactly like the ones I order in my favorite mediterranean restaurants.  It's tangy and flavorful and full of delicious, wholesome ingredients.  We made a big batch and served it over the yogurt tahini sauce with a crusty bread and a glass of wine and that was dinner!  Thank you, Sylvia for the delicious recipes.

Enjoyed making this, don't skimp on the mint.  The yogurt tahini stood out.  I also loved the homemade pita chips.  I am going to make some more of these with the left over pita and add more zaatar and salt then I did the first time.

https://content.jwplatform.com/videos/WiKbr0bA.mp4

Watch how to make a Middle Eastern salad called Fattoush, with fresh vegetables, homemade pita chips and delicious fattoush dressing.

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