Fattoush Salad
Fattoush Salad
Ingredients
For the Salad
- 1 head romaine lettuce, sliced into thin strips
- 4 radishes, thinly sliced into matchsticks
- 4 Persian cucumbers, halved lengthwise, then sliced into half coins
- 1 red bell pepper, seeds removed, chopped into small cubes
- 1 cup cherry tomatoes, halved
- 3 stalks green onion, chopped
- 1/4 cup fresh mint, chiffonade
- 1/4 cup fresh parsley, chopped
For the Pita Chips
- 1 round fresh pita bread, thinly stripped and cubed
- 1/4 cup olive oil, for frying
- 1 tablespoon za'atar
For the Dressing
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups good quality olive oil
- 1 tablespoon sumac, (or a healthy palm full)
- 1 clove garlic, finely grated
- 1/2 teaspoon salt, (or a hefty pinch)
- 1 tablespoon pomegranate molasses, plus more for finishing
For Finishing
- 1 tablespoon dried mint, lots, for sprinkling
- 1 teaspoon pomegranate molasses, for drizzling
Instructions
- 1
Slice romaine lettuce leaves into thin strips and transfer them to a large serving bowl.
⏱️ 3 min
- 2
Thinly slice radishes using a mandoline, then cut them into thin matchsticks. Sprinkle the radish matchsticks over the romaine lettuce in the bowl.
⏱️ 3 min
- 3
Slice Persian cucumbers in half lengthwise, then cut them into small half coins. Add the cut cucumbers to the salad bowl.
⏱️ 2 min
- 4
Remove seeds from the red bell pepper and chop it into small cubes. Add the chopped bell pepper to the salad bowl.
⏱️ 2 min
- 5
Slice cherry tomatoes in half and add them on top of the firmer vegetables in the bowl to prevent the lettuce from becoming soggy.
⏱️ 2 min
- 6
Chop green onion and add it to the salad bowl.
⏱️ 1 min
- 7
Roll up fresh mint leaves and slice through them (chiffonade). Add the chopped fresh mint to the salad bowl.
⏱️ 2 min
- 8
Add fresh chopped parsley to the salad bowl.
⏱️ 1 min
- 9
To make the dressing, combine freshly squeezed lemon juice, good quality olive oil, sumac, finely grated garlic, salt, and 1 tablespoon of pomegranate molasses in a measuring jar or a jar for shaking. Close the jar and shake well to combine all ingredients. This dressing can be prepared in advance.
⏱️ 5 min
- 10
Take fresh pita bread, thin strip it, and then cube it. Heat olive oil in a large skillet over medium-high heat. Fry the pita pieces until almost done and lightly golden.
⏱️ 5 min
- 11
When the pita chips are almost done frying, sprinkle them with za'atar. Continue frying until crispy and golden brown. Remove from heat and drain on a paper towel-lined plate.
⏱️ 5 min
- 12
When ready to serve, pour the prepared dressing over the salad mixture in the bowl. Perform a gentle toss to coat all the ingredients.
⏱️ 2 min
- 13
Finish by adding the crispy pita chips on top of the salad. Sprinkle generously with dried mint and drizzle with additional pomegranate molasses.
⏱️ 2 min
- 14
Serve immediately and enjoy your Fattoush Salad.
Kitchen Tools
Nutrition Facts (per serving)
Fattoush Salad
For the Salad
- 1 head romaine lettuce, sliced into thin strips
- 4 radishes, thinly sliced into matchsticks
- 4 Persian cucumbers, halved lengthwise, then sliced into half coins
- 1 red bell pepper, seeds removed, chopped into small cubes
- 1 cup cherry tomatoes, halved
- 3 stalks green onion, chopped
- 1/4 cup fresh mint, chiffonade
- 1/4 cup fresh parsley, chopped
For the Pita Chips
- 1 round fresh pita bread, thinly stripped and cubed
- 1/4 cup olive oil, for frying
- 1 tablespoon za'atar
For the Dressing
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 cups good quality olive oil
- 1 tablespoon sumac, (or a healthy palm full)
- 1 clove garlic, finely grated
- 1/2 teaspoon salt, (or a hefty pinch)
- 1 tablespoon pomegranate molasses, plus more for finishing
For Finishing
- 1 tablespoon dried mint, lots, for sprinkling
- 1 teaspoon pomegranate molasses, for drizzling
Instructions
- 1
Slice romaine lettuce leaves into thin strips and transfer them to a large serving bowl.
⏱️ 3 min - 2
Thinly slice radishes using a mandoline, then cut them into thin matchsticks. Sprinkle the radish matchsticks over the romaine lettuce in the bowl.
⏱️ 3 min - 3
Slice Persian cucumbers in half lengthwise, then cut them into small half coins. Add the cut cucumbers to the salad bowl.
⏱️ 2 min - 4
Remove seeds from the red bell pepper and chop it into small cubes. Add the chopped bell pepper to the salad bowl.
⏱️ 2 min - 5
Slice cherry tomatoes in half and add them on top of the firmer vegetables in the bowl to prevent the lettuce from becoming soggy.
⏱️ 2 min - 6
Chop green onion and add it to the salad bowl.
⏱️ 1 min - 7
Roll up fresh mint leaves and slice through them (chiffonade). Add the chopped fresh mint to the salad bowl.
⏱️ 2 min - 8
Add fresh chopped parsley to the salad bowl.
⏱️ 1 min - 9
To make the dressing, combine freshly squeezed lemon juice, good quality olive oil, sumac, finely grated garlic, salt, and 1 tablespoon of pomegranate molasses in a measuring jar or a jar for shaking. Close the jar and shake well to combine all ingredients. This dressing can be prepared in advance.
⏱️ 5 min - 10
Take fresh pita bread, thin strip it, and then cube it. Heat olive oil in a large skillet over medium-high heat. Fry the pita pieces until almost done and lightly golden.
⏱️ 5 min - 11
When the pita chips are almost done frying, sprinkle them with za'atar. Continue frying until crispy and golden brown. Remove from heat and drain on a paper towel-lined plate.
⏱️ 5 min - 12
When ready to serve, pour the prepared dressing over the salad mixture in the bowl. Perform a gentle toss to coat all the ingredients.
⏱️ 2 min - 13
Finish by adding the crispy pita chips on top of the salad. Sprinkle generously with dried mint and drizzle with additional pomegranate molasses.
⏱️ 2 min - 14
Serve immediately and enjoy your Fattoush Salad.