Healthy Classic Easy To Make Fattoush Salad Recipe

Classic Fattoush Salad combines crispy pita, fresh veggies, tangy sumac, and pomegranate molasses for a uniquely refreshing taste.

Classic Fattoush Salad

Every spoonful of this salad brings a burst of freshness to your palate, thanks to the crispy pita, juicy tomatoes, crunchy radishes, and a sprinkle of sumac that adds a unique tanginess. The addition of pomegranate molasses introduces a subtle sweetness that harmoniously balances the herby greens, making each bite a delightful experience. This recipe, with its easy steps and wholesome ingredients, invites you to recreate those cherished moments any day of the year.

Ingredients

• 1 large head of romaine or 2 small ones, fresh and chopped
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 1 green onion chopped
• 4-5 radishes, thinly sliced
• 3 Persian cucumbers, chopped or quartered
• 2 large tomatoes, chopped or quartered

Vinaigrette

• 3-4 Tablespoons of good quality olive oil
• 3 Tablespoons of lemon juice
• 2-3 cloves of garlic pressed or very finely minced
• 1/2 teaspoon of kosher salt
• ~1/4 tsp coarse black pepper
• 1 teaspoon of sumac or more to taste
• 1/2 tsp of runny honey
• 1/2 Tbsp of pomegranate molasses

Fried Pita Crumbs

• 1 large pita and half of another one
• 3 Tablespoons of olive or avocado oil for frying
• sea salt, to taste

Instructions

• I like to assemble the salad and chop everything first, and into a big bowl it goes. The fresher the produce, the better the salad. Can’t stress it enough with this one!
• Assemble the dressing: simply mix/whisk everything together and set aside.
• Tackle the fried pita last, as I want it to be as crispy and perfect as possible. I pan-fry it in the oil of choice for 4-5 mins on each side until crispy and golden brown. I set it aside and let it cool down slightly and then add everything into the bowl, along with the vinaigrette and toss.
• Always leave some pita behind to top it at the end along with more fresh mint and parsley for garnish. I also like to drizzle some pomegranate molasses on top right before serving.

Serving Suggestions

• Grilled Chicken Skewers
• Lamb Kofta
• Beef Shawarma
• Stuffed Grape Leaves
• Hummus with Pita Bread
• Tabouli Salad
• Baked Falafel
• Mujadara (Lentils and Rice)

Tips and Tricks

• Assemble the salad first before making the dressing and frying the pita.
• For the vinaigrette, whisk all ingredients together and set aside until ready to dress the salad.
• Fry the pita until it’s crispy and golden brown, then let it cool before adding to the salad.
• Save some fried pita crumbs to top the salad with additional fresh mint and parsley for garnish.
• If you can’t find pomegranate molasses, date syrup can be a good substitute to maintain the unique flavor profile.