Fattoush Salad Recipe
Crispy za'atar pita chips, a mountain of fresh herbs, and a dressing so aggressively sour with sumac and pomegranate molasses that your face might do a wee little puckery thing. This is fattoush, the salad that was invented because throwing out leftover pita bread is just lame, and it has been outperforming every other Middle Eastern salad ever since.
Servings: 5 Servings
Calories: 321kcal
Cost: $9
Equipment
- baking sheet
Ingredients
For the Pita chips:
For the Salad:
- 3 cups romaine lettuce chopped
- 1 cup red cabbage shredded
- 1 cup radicchio chopped
- 2 Persian cucumbers diced
- 1 cup tomatoes small diced
- 5 radishes thinly sliced
- ½ cup pomegranate seeds
- ½ cup red onion thinly sliced
- ½ cup parsley roughly chopped
- ½ cup mint roughly chopped
- ¼ cup dill roughly chopped
For the Dressing:
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons pomegranate molasses
- 2 teaspoons garlic minced
- 2 teaspoons sumac
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C). Place the pita pieces in a mixing bowl and add the olive oil, za’atar, sumac, and salt. Toss until the pita is evenly coated.
- Spread the pita pieces in a single layer on a baking sheet. Bake for 12-14 minutes until crisp and lightly browned, flipping the pieces once during baking for even browning. Transfer the pita chips to a cooling rack or plate and allow them to cool completely.
- Place the romaine, red cabbage, radicchio, cucumbers, tomatoes, radishes, pomegranate seeds, red onion, parsley, mint, and dill in a large serving bowl.
- In a separate bowl, combine the olive oil, lemon juice, pomegranate molasses, garlic, sumac, salt, and black pepper. Whisk until the dressing is thoroughly mixed.
- Pour the dressing over the salad and toss until the vegetables and herbs are evenly coated.
- Fold in the pita chips immediately before serving.
Notes
🖐️ The Grim Ripper
Tear the pita into pieces by hand instead of cutting it. Those rough, uneven edges catch more oil and crisp up better than clean knife cuts, and it feels weirdly therapeutic, so let yourself have this.
⏰ The Last Second
Add the pita chips right as you carry the bowl to the table, not a moment before. They start softening the instant they touch the dressing, so timing is the whole ballgame here.
❄️ Chill Out, Chips
Let the pita chips cool completely before they go anywhere near the salad. Warm chips steam themselves soft the second they hit the cold vegetables, and soggy is the enemy.
Nutrition
Calories: 321kcal | Carbohydrates: 28g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 722mg | Potassium: 433mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3820IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 2mg