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Restaurants›Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا›Fattoush Salad Recipe

Fattoush Salad Recipe

Name: Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغاs Fattoush Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups Romaine lettuce; 2 cups Red leaf lettuce; 2 each Tomato (medium), diced; 1 each Cucumber (Persian or English), diced; 0.5 each Green bell pepper, diced; 4 each Radishes, thinly sliced; 3 each Green onions (scallions), thinly sliced; 0.25 cups Fresh mint leaves, roughly torn; 0.25 cups Fresh flat-leaf parsley, chopped; 0.125 cups Fresh cilantro (optional), chopped; 2 each Pita bread, cut into 1-inch pieces; 2 tbs Olive oil (for toasting pita); 1 tsp Sumac (for sprinkling); 1 tsp Salt; 0.5 tsp Black pepper; 3 tbs Fresh lemon juice; 4 tbs Extra-virgin olive oil; 1 tbs Pomegranate molasses; 1 tsp Red wine vinegar; 1 clove Garlic, minced; 1 tsp Ground sumac; 0.5 tsp Dijon mustard; 0.5 tsp Salt (for dressing); 0.25 tsp Black pepper (for dressing)

Inspired by Al Agha Restaurant Middle Eastern Syrian Foods | مطعم الآغا

Time25m

Serves4

Make Fattoush Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

3 cups Romaine lettuce

2 cups Red leaf lettuce

2 each Tomato (medium), diced

1 each Cucumber (Persian or English), diced

1/2 each Green bell pepper, diced

4 each Radishes, thinly sliced

3 each Green onions (scallions), thinly sliced

1/4 cups Fresh mint leaves, roughly torn

1/4 cups Fresh flat-leaf parsley, chopped

1/8 cups Fresh cilantro (optional), chopped

2 each Pita bread, cut into 1-inch pieces

2 tbs Olive oil (for toasting pita)

1 tsp Sumac (for sprinkling)

1 tsp Celtic sea salt

1/2 tsp black pepper

Dressing (Lemon-Sumac)

3 tbs Fresh lemon juice

4 tbs Extra-virgin olive oil

1 tbs Pomegranate molasses

1 tsp red wine vinegar

1 clove Garlic, minced

1 tsp Ground sumac

1/2 tsp Dijon mustard

1/2 tsp Salt (for dressing)

1/4 tsp Black pepper (for dressing)

Method

Salad

Wash and prep greens

Wash romaine and red leaf lettuce thoroughly. Spin or pat dry. Chop or tear into roughly 1–1.5 inch pieces and place in a large mixing bowl.

Prepare vegetables

Dice tomatoes, peel (if desired) and dice cucumber, core and dice green pepper, thinly slice radishes and green onions. Add all prepared vegetables to the bowl with the lettuce.

Add herbs

Roughly chop parsley and cilantro if using. Remove mint leaves from stems and roughly tear. Add herbs to the bowl with the greens and vegetables.

Toast or fry pita

Option A - Oven: Preheat oven to 400°F (200°C). Toss pita pieces with 2 tbs olive oil and a pinch of salt. Spread on a baking sheet in a single layer and bake 8–10 minutes until crisp and golden, tossing once midway. Option B - Stovetop: Heat 1 tbs olive oil in a skillet over medium-high heat. Add half the pita pieces and toast, stirring, until golden and crisp, about 3–4 minutes; repeat with remaining pieces. Transfer to paper towel and cool.

Season salad base

Sprinkle 1 tsp salt and 1/2 tsp black pepper over the combined greens, vegetables and herbs. Toss gently to combine and distribute seasoning.

Finish with sumac

Sprinkle 1 tsp sumac over the salad components and toss lightly. Reserve the toasted pita to add just before serving so it stays crunchy.

Dressing (Lemon-Sumac)

Make the dressing

In a small bowl or jar, combine 3 tbs fresh lemon juice, 4 tbs extra-virgin olive oil, 1 tbs pomegranate molasses, 1 tsp red wine vinegar, 1 minced garlic clove, 1 tsp ground sumac, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or salt as needed.

Dress the salad

Pour about three-quarters of the dressing over the salad and toss gently to coat evenly. Add more dressing to taste; fattoush should be bright and tangy but not drenched.

Add pita and serve

Just before serving, add the toasted pita pieces to the dressed salad and toss once to combine. Garnish with a light extra sprinkle of sumac if desired and serve immediately so the pita remains crisp.