authentic-fattoush-salad-tangy-sumac-dressing

Authentic Fattoush Salad with Tangy Sumac Dressing

TOTAL
32min
PREP
20min
COOK
12min
Easy

Experience the vibrant flavors of the Middle East with this classic Fattoush salad. Packed with fresh, crisp vegetables, crunchy toasted pita bread, and a zesty sumac dressing, it's the perfect light and refreshing dish.

350 Calories
5g Protein
15g Carbs
25g Fats

*Nutrition per serving

Salad
Vegetarian
Appetizer
Light Meal

Ingredients

Servings: 4
2 small (approx. 15cm or 6 inches diameter) Pita bread
120ml (1/2 cup) + 60ml (1/4 cup) + 15ml (1 tbsp) Olive oil
1 head (approx. 300g or 10.5 oz) Romaine lettuce
2 medium (approx. 250g or 8.8 oz) Tomatoes
1 medium (approx. 200g or 7 oz) Cucumbers
5-6 (approx. 50g or 1.7 oz) Radishes
1/2 medium (approx. 75g or 2.6 oz) Green bell pepper
3-4 (approx. 40g or 1.4 oz) Scallions (spring onions)
1/4 cup, loosely packed (approx. 10g or 0.35 oz) Fresh mint leaves
1/2 cup, loosely packed (approx. 20g or 0.7 oz) Fresh parsley leaves
60ml (1/4 cup) Lemon juice
15ml (1 tbsp) Pomegranate molasses
1 tsp Sumac
1/2 tsp (or to taste) Salt
1/4 tsp (or to taste) Black pepper

Steps

1

Preheat your oven to 190°C (375°F).

2

Prepare the pita bread for toasting. Tear or cut the pita bread into approximately 2.5cm (1 inch) pieces. Place them in a single layer on a baking sheet.

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Ensure the pita pieces are not overlapping to allow for even crisping.

3

Drizzle the pita pieces with 60ml (1/4 cup) of olive oil and toss gently to coat. Spread them out evenly on the baking sheet.

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Using your hands to toss ensures each piece is well-coated.

4

Bake the pita pieces in the preheated oven for 8-12 minutes, or until golden brown and crisp. Keep a close eye on them as they can burn quickly. Once toasted, remove from the oven and let them cool completely on the baking sheet.

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The exact time will depend on your oven and the thickness of the pita. Listen for a slight crackling sound as they toast.

5

While the pita is toasting or cooling, prepare the vegetables. In a large salad bowl, combine the chopped romaine lettuce, tomatoes, cucumbers, radishes, green bell pepper, and sliced scallions.

6

Add the chopped fresh mint and parsley to the salad bowl with the vegetables.

7

Prepare the dressing. In a small bowl or jar, whisk together the remaining 120ml (1/2 cup) olive oil, freshly squeezed lemon juice, pomegranate molasses, sumac, salt, and black pepper. Whisk vigorously until well combined and slightly emulsified.

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For a smoother emulsion, you can use a jar and shake it well. Taste and adjust seasoning as needed.

8

Just before serving, add the cooled toasted pita bread pieces to the salad bowl with the vegetables and herbs.

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Adding the pita at the last minute prevents it from becoming soggy.

9

Pour the prepared dressing over the salad. Toss gently to ensure all ingredients are lightly coated with the dressing.

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Be careful not to over-toss, which can bruise the lettuce.

10

Serve the Fattoush salad immediately as a refreshing appetizer or a light main course.

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