Lebanese
Fattoush
A bright fattoush of crisp vegetables, toasted pita, sumac, and pomegranate molasses, dressed at the last moment for crunch and tang.
6 servings · 35 minutes prep · 5 minutes cook
Ingredients
Main
- 2 pita breads, split
- 2 tbsp olive oil, for pita
- 2 heads romaine lettuce, chopped
- 3 Persian cucumbers, chopped
- 1 lb tomatoes, chopped
- 6 radishes, thinly sliced
- 4 scallions, sliced
- 1 cup parsley leaves
- 1/2 cup mint leaves
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice, freshly squeezed
- 2 tbsp pomegranate molasses
- 1 garlic clove, grated
- 2 tsp ground sumac
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
Directions
Method
- Heat the oven to 375°F. Brush the pita with the olive oil, toast until crisp, 5-7 minutes, then break into bite-size pieces.
- Wash and dry the romaine lettuce, Persian cucumbers, tomatoes, radishes, scallions, parsley, and mint very well, then combine them in a large bowl.
- Whisk the olive oil, fresh lemon juice, pomegranate molasses, garlic, sumac, kosher salt, and black pepper until emulsified.
- Toss the vegetables and herbs with the dressing just before serving, then fold in the crisp pita so it keeps some crunch.
