Fattoush Salad Recipe

Name: Albaraka Mediterranean Market and Grills Fattoush Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 0.25 cups extra-virgin olive oil; 3 tbs fresh lemon juice; 1 tbs pomegranate molasses; 1 clove garlic; 1 tsp sumac; 0.25 tsp ground cumin; 0.75 tsp salt; 0.25 tsp black pepper; 6 cups romaine lettuce; 2 cups mixed baby greens; 2 each ripe tomatoes (medium), seeded and chopped; 1 each cucumber (English or Persian), halved lengthwise and thinly sliced; 0.5 each red bell pepper, seeded and diced; 4 each radishes, thinly sliced; 3 each green onions, thinly sliced (white and green parts); 0.5 cups fresh parsley, chopped; 0.25 cups fresh mint leaves, chopped; 1 tsp sumac (for sprinkling); 2 each pita bread (white or whole wheat), 6-inch rounds, torn into pieces; 1 tbs olive oil (for brushing); 0.25 tsp salt (for pita chips)

Inspired by Albaraka Mediterranean Market and Grill

Time25m

Serves4

Fattoush salad adds crispy pita chips and lemon juice for tang.

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Ingredients

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Dressing

1/4 cups extra-virgin olive oil

3 tbs fresh lemon juice

1 tbs pomegranate molasses

1 clove Garlic

1 tsp sumac

1/4 tsp Ground cumin

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Salad

6 cups Romaine lettuce

2 cups mixed baby greens

2 each ripe tomatoes (medium), seeded and chopped

1 each cucumber (English or Persian), halved lengthwise and thinly sliced

1/2 each red bell pepper, seeded and diced

4 each radishes, thinly sliced

3 each green onions, thinly sliced (white and green parts)

1/2 cups Fresh parsley, chopped

1/4 cups fresh mint leaves, chopped

1 tsp sumac (for sprinkling)

Pita Chips

2 each pita bread (white or whole wheat), 6-inch rounds, torn into pieces

1 tbs olive oil (for brushing)

1/4 tsp salt (for pita chips)

Method

Dressing

Prepare dressing

Peel and finely mince the garlic. In a small bowl or jar, combine the minced garlic, lemon juice, pomegranate molasses, extra-virgin olive oil, sumac, ground cumin, salt, and black pepper. Whisk or shake vigorously until the dressing is emulsified and uniform. Taste and adjust seasoning — add up to 1/2 teaspoon more lemon or salt if desired.

Pita Chips

Make crispy pita chips

Preheat the oven to 400°F (200°C). Tear each pita round into roughly 8 triangular pieces. Toss the pita pieces with 1 tablespoon olive oil and 1/4 teaspoon salt in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake for 8–12 minutes, turning once halfway through, until golden brown and crisp. Remove from oven and let cool. (Alternatively, pan-fry the pieces in a dry skillet over medium-high heat for 2–3 minutes per side.)

Salad Assembly

Prepare vegetables and herbs

Wash and thoroughly dry the romaine lettuce and mixed greens. Chop the romaine into bite-size pieces and place in a large salad bowl. Cut tomatoes into medium dice and gently squeeze out seeds if they are very watery. Halve and slice the cucumber thinly, dice the red bell pepper, thinly slice radishes, and slice the green onions. Roughly chop the parsley and mint. Add all vegetables and herbs to the bowl with the lettuce.

Dress and toss

Pour about two-thirds of the prepared dressing over the salad (reserve the rest for later or for anyone who wants extra). Toss gently and thoroughly to coat all ingredients. Taste and add more dressing if needed — fattoush should be bright and slightly tangy.

Add pita and finish

Just before serving, add the cooled pita chips to the salad and toss once to combine so they stay crunchy. Sprinkle 1 teaspoon sumac evenly over the top and, if desired, drizzle any remaining dressing. Serve immediately.