Fattoush Salad

Serves 6 | Prep Time: 15 minutes | Cook Time: 15 minutes

Fattoush is a traditional salad made in Lebanese, Syrian, and Palestinian kitchens, is an ideal way to use up day-old pita. Similar to the Italian version: panzanella. Here, it’s drizzled in olive oil and toasted, which helps keep it crunchy once the salad is dressed. While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak, and their sweetness is offset by the tang of pomegranate molasses.

Ingredients

For the dressing

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
3 tablespoons (or more) fresh lemon juice
2 tablespoons (or more) pomegranate molasses
2 small garlic cloves, minced
2 teaspoons (or more) white wine vinegar (red wine vinegar works too)
3/4 cup extra-virgin olive oil
Kosher salt

For the salad

2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces
1/4 cup extra-virgin olive oil
Kosher salt
3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved
1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
6 scallions, thinly sliced
2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips
2 cups (loosely packed) flat-leaf parsley leaves
2 romaine lettuce, chopped
1 cup fresh mint leaves
Ground sumac (optional)

Chef Tips

If you don’t have pita you can use bread. Or if bread is not in your kitchen use a seeded cracker to provide the same crunchy texture.

Preparation

Step 1 (for the dressing)

Combine sumac with soaking liquid, emon juice, pomegranate molasses, garlic, and vinegar, in a small jar. Add oil, cover and shake until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Step 2 (for the salad)

Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Step 3

Mix tomatoes and next 6 ingredients in a large bowl. Add ¾ of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.