Fattoush Recipe

Prepare vegetables

Wash all vegetables and herbs thoroughly. Core the tomatoes and cut into 1/2-inch wedges. Peel (if desired) and halve the cucumber lengthwise, then slice into 1/4-inch half-moons. Trim radishes and slice thinly. Remove seeds and ribs from the green bell pepper and cut into thin strips or small dice. Chop romaine lettuce into 1-inch pieces, using only the crisp leaves. Roughly chop parsley and mint. Thinly slice scallions on the bias. Place tomatoes, cucumber, radishes, bell pepper, romaine, parsley, mint, and scallions into a large mixing bowl.

Add pomegranate

Remove pomegranate seeds if not pre-processed and add 1/2 cup of arils into the bowl with the other salad ingredients. Gently toss to distribute.

Mince the garlic clove very finely or grate it on a microplane. In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, pomegranate molasses, minced garlic, 1.5 tsp sumac, 1 tsp sea salt, and 1/2 tsp black pepper. Whisk vigorously (or shake in a jar) until emulsified and smooth. Taste and adjust salt, lemon or molasses to balance acidity and sweetness. If you prefer a tangier dressing, add up to 1 additional tablespoon lemon juice; for sweeter note, add up to 1/2 tablespoon pomegranate molasses.

Pour about two-thirds of the dressing over the salad and toss gently to coat all pieces. Reserve the remaining dressing to serve on the side or drizzle after plating so leaves remain crisp.

Preheat oven to 400°F (200°C) if baking, or heat a large skillet over medium heat if pan-toasting. If using the oven: split each pita into two rounds along the seam to make 4 rounds. Brush both sides lightly with 2 tbs olive oil, sprinkle with 1/2 tsp sumac and 1/4 tsp salt. Place on a baking sheet and bake 6–10 minutes until golden-brown and crisp, flipping halfway. If pan-toasting: brush with oil, place in hot skillet and cook 1–2 minutes per side until crisp and browned.

Alternatively, for a fried crisp (traditional and very crisp): heat 1/2–3/4 inch neutral oil in a deep skillet to 350°F (175°C). Cut pita into bite-size pieces, fry in batches until puffed and golden (about 30–60 seconds), drain on paper towels and season immediately with sumac and salt.

Once cooled slightly, break or cut the crispy pita into bite-sized pieces and add to the salad just before serving to keep them crunchy.

After tossing the salad with most of the dressing, transfer to a serving bowl or platter. Sprinkle the reserved pomegranate seeds over the top for color. Add the crispy pita pieces and gently toss once to distribute without breaking them too much.

Finish with a light dusting (about 1/4 tsp) of extra sumac over the assembled salad and an optional small drizzle of remaining dressing or a touch more pomegranate molasses for shine. Serve immediately so the pita stays crisp.