Delicious Fattoush Salad Recipe for a Refreshing Summer Feast
This fattoush salad recipe is a vibrant mix of fresh vegetables and pita, making it a perfect refreshing dish for summer gatherings.
Equipment
- Oven
- Baking sheet
- Medium bowl
- - Large bowl
- Whisk
Ingredients
For the Salad
- 2 pieces Pita Bread Adds crunch and substance; substitute with any flatbread if necessary.
- 4 cups Romaine Lettuce Provides a crisp base; any lettuce like green leaf can work as a substitute.
- 2 pieces Persian Cucumbers A light and refreshing element; you can use regular cucumbers if needed.
- 1 cup Cherry Tomatoes Adds sweetness and vibrant color; feel free to swap with diced other tomato varieties.
- 4 pieces Red Radishes Offers a peppery crunch; daikon or other radishes can replace them if desired.
- 1 small Red Onion Imparts a sharp bite; can be substituted with green onions for a milder flavor.
- 1/2 cup Fresh Mint Leaves Infuses herbaceous freshness; basil can serve as an alternative.
- 1/2 cup Chopped Fresh Parsley Adds color and additional herb flavor; cilantro can be used as a substitute.
For the Dressing
- 1/4 cup Extra-virgin Olive Oil Enhances richness and moisture; use another high-quality oil if unavailable.
- 2 tablespoons Lemon Juice Provides acidity and brightness; lime juice can be an excellent substitute.
- 1 tablespoon Pomegranate Molasses Adds unique sweetness and complexity; a mixture of maple syrup and lemon juice can mimic its flavors.
- 1 tablespoon Honey Sweetens the dressing; agave syrup can serve as a vegan alternative.
- 1 teaspoon Ground Sumac Offers a tangy, lemony flavor; if you lack sumac, za’atar can be used as a substitution.
- 1 clove Garlic Clove (grated) Provides depth and flavor; garlic powder can be an alternative.
- 1 teaspoon Sea Salt Enhances all flavors; feel free to use table salt as a substitute.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). This is essential for achieving perfectly crispy pita chips that will add delightful texture to your salad.
- Prepare the pita by tearing it into 1-inch pieces. Drizzle with extra-virgin olive oil, sprinkle with sea salt, and spread it evenly on a lined baking sheet. Bake for 13-20 minutes until golden and crisp, tossing halfway through for even cooking.
- Whisk together the dressing in a medium bowl. Combine olive oil, lemon juice, pomegranate molasses, honey, ground sumac, grated garlic, and a pinch of salt.
- Mix the salad in a large bowl by combining chopped romaine, sliced Persian cucumbers, halved cherry tomatoes, sliced radishes, red onion, half of the toasted pita, and half of the fresh herbs. Toss with half of your dressing and adjust seasoning to taste.
- Finish the salad by topping it with the remaining pita, herbs, and a sprinkle of sumac for an extra burst of flavor. Serve immediately for the best crunch and freshness.
Notes
Add grilled chicken or chickpeas for a protein-packed version. Store any leftover salad in an airtight container for up to 2 days, but keep the dressing and pita separate to maintain freshness and crunch.