Fattoush Salad
One bite of this vibrant fattoush salad and you may never want another salad again. Chopped veggies mingle with fresh herbs, crunchy za’atar pita chips, and a bright, tangy sumac dressing for fresh crunch and zesty zing every mouthful!
Servings: 6
Ingredients
Toasted Pita
- 3 thin pita ideally Lebanese pita (6.5 oz / 180g) (see Note 1 if pita is not thin)
- 2 ½ tablespoons (35g) extra virgin olive oil
- 1 ½ teaspoons za’atar (see Note 2)
- Kosher salt and freshly cracked black pepper (see Note 3)
Salad
- 12 ounces (340g) Persian cucumbers (~4 Persian cucumbers)
- 12 ounces (340g) cherry tomatoes (or heirloom tomatoes, if in season)
- 10 (6 to 7 oz / 170 to 200g) radishes (see Note 4)
- 1 bunch scallions (about 6)
- 1 heaping cup (20g) flat-leaf parsley leaves and tender stems
- 1 cup (16g) fresh mint leaves
Sumac Dressing
- 1 large lemon (or 2 medium lemons)
- 2 to 3 cloves garlic (3 for garlic lovers)
- 2 to 3 teaspoons sumac, plus more to taste
- 2 tablespoons (40g) pure pomegranate molasses, more to taste (see Note 5)
- 3 tablespoons (42g) good-quality extra virgin olive oil
- ½ teaspoon maple syrup or agave nectar, as needed
Instructions
- Arrange a rack in the top third of the oven. Preheat to 425ºF/220ºC (see Note 1 if pita is not thin).
- While the oven preheats, wash and chop the vegetables.Slice the cucumbers lengthwise, scoop out the seeds, then dice into ½” (1.25 cm) pieces.Halve some of the cherry tomatoes, quarter some, and/or slice others. A variety of shapes is nice. If using bigger tomatoes, cut into the same size as cucumbers.Chop the radishes slightly smaller than the cucumbers.Trim the roots and any bruised tops on the scallions, then thinly slice.
- Toast the pita: In a small bowl, mix together 2 ½ tablespoons (35g) olive oil, the za’atar, black pepper to taste, and ½ teaspoon kosher salt (or half amount sea salt/table salt). Place the pita on a rimmed sheet pan (they will slightly overlap). Pour half of the seasoned oil mixture on the tops of the pita and rub it in. Flip and coat the second side. Bake for 5 minutes, then carefully flip (the pita is hot!) and bake for 4 to 5 more minutes or until deeply golden brown and very crisp. Allow to cool, then tear apart into bite-sized pieces.
- Chop the herbs: Chop the parsley. Sliver the mint or finely chop it.
- Assemble the salad: In a large bowl, combine the cucumbers, tomatoes, scallions, radishes, parsley, and mint.Use a microplane to zest the lemon into the veggies (1 tablespoon / 3g zest), then grate the garlic into the bowl.Add 3 ½ tablespoons (52 mL) of lemon juice, the sumac (I usually use 3 teaspoons), pomegranate molasses, 3 tablespoons (42g) olive oil, 1 teaspoon kosher salt (or half amount sea salt/table salt), and several cracks of black pepper.Use clean hands or tongs to gently toss the dressing into the salad.Taste, adding the sweetener as needed to balance acidity.
- Just before serving, scatter the salad with the toasted pita chips and gently toss.
- Taste, adding more pomegranate molasses or lemon juice for acidity, more sumac as desired, more olive oil for richness, and/or salt to taste. Serve immediately.
Notes
1. Thin Lebanese pita or Arabic-style pita are ideal, as they crisp up easily; sold at Middle Eastern grocery stores. If your pita isn't thin, make these adjustments:
(1) You may need only 2 pita to yield 6.5 oz / 180g.
(2) Warm them up first in the microwave for 10-15 seconds or toaster for 30 seconds so they don’t tear too much;
(3) use kitchen shears or sharp knife to cut through the pita seam to split into two thin, single rounds;
(4) When tossing the pita with the oil and seasonings, you may need to use a pastry brush to get the oil onto the cut sides;
(5) Bake at 400ºF/205ºC for 5 minutes, then flip, and bake for 3 to 5 minutes. 2. Za’atar is sold at well-stocked grocery stores, Middle Eastern markets, spice shops, or online. I’ve tried many varieties, and Za'atar by Z&Z and Burlap & Barrel are my favorites. If you don’t have it, skip it. 3. If using sea salt or table salt, use about half the amount of salt listed in the recipe. 4. If you don't like the slightly spicy bite of radishes, you can replace them with more cucumbers or tomatoes, or, if you want a little sweetness, diced red bell pepper. 5. I recommend “all natural” pomegranate molasses where the only ingredient is pomegranate juice. I love this brand and enjoy this one, this one, this one, or this one. Find even more options at Middle Eastern markets.
(1) You may need only 2 pita to yield 6.5 oz / 180g.
(2) Warm them up first in the microwave for 10-15 seconds or toaster for 30 seconds so they don’t tear too much;
(3) use kitchen shears or sharp knife to cut through the pita seam to split into two thin, single rounds;
(4) When tossing the pita with the oil and seasonings, you may need to use a pastry brush to get the oil onto the cut sides;
(5) Bake at 400ºF/205ºC for 5 minutes, then flip, and bake for 3 to 5 minutes. 2. Za’atar is sold at well-stocked grocery stores, Middle Eastern markets, spice shops, or online. I’ve tried many varieties, and Za'atar by Z&Z and Burlap & Barrel are my favorites. If you don’t have it, skip it. 3. If using sea salt or table salt, use about half the amount of salt listed in the recipe. 4. If you don't like the slightly spicy bite of radishes, you can replace them with more cucumbers or tomatoes, or, if you want a little sweetness, diced red bell pepper. 5. I recommend “all natural” pomegranate molasses where the only ingredient is pomegranate juice. I love this brand and enjoy this one, this one, this one, or this one. Find even more options at Middle Eastern markets.
Nutrition
Calories: 242kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 1.9g | Sodium: 481mg | Potassium: 370mg | Fiber: 4g | Sugar: 6g | Vitamin A: 625.5IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 1.6mg