Fattoush
A Levantine chopped salad of romaine, tomato, cucumber, and radish in a lemon and sumac dressing, tossed with toasted flatbread that softens at the edges as it sits.
- 1
Heat the oven to 400°F. Toss the torn pita with the 3 tablespoons olive oil and the salt, spread it on a sheet pan, and bake until crisp and golden, 7 to 8 minutes. Let it cool.
- 2
Whisk the lemon juice, garlic, pomegranate molasses, sumac, and pepper in the bottom of a large bowl, then whisk in the 1/4 cup olive oil.
- 3
Pile the romaine, tomatoes, cucumber, radishes, scallions, parsley, and mint on top of the dressing and toss.
- 4
Add the toasted pita, toss again, and let the salad sit 5 minutes so the bread softens at the edges but keeps some crunch. Serve right away.
Ingredients
- 2 pita breads, torn into 1-inch pieces
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
- 1 clove garlic, grated
- 1 tablespoon pomegranate molasses
- 1 tablespoon ground sumac
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil, for the dressing
- 1 romaine heart, chopped
- 3 tomatoes, cut into chunks
- 1 cucumber, quartered lengthwise and sliced
- 5 radishes, thinly sliced
- 4 scallions, thinly sliced
- 1 cup flat-leaf parsley leaves, coarsely chopped
- 1/2 cup mint leaves, torn
Instructions
- 1
Heat the oven to 400°F. Toss the torn pita with the 3 tablespoons olive oil and the salt, spread it on a sheet pan, and bake until crisp and golden, 7 to 8 minutes. Let it cool.
- 2
Whisk the lemon juice, garlic, pomegranate molasses, sumac, and pepper in the bottom of a large bowl, then whisk in the 1/4 cup olive oil.
- 3
Pile the romaine, tomatoes, cucumber, radishes, scallions, parsley, and mint on top of the dressing and toss.
- 4
Add the toasted pita, toss again, and let the salad sit 5 minutes so the bread softens at the edges but keeps some crunch. Serve right away.