Fattoush Recipe

Wash and dry the romaine, arugula (if using), mint and parsley thoroughly. Spin or pat dry to remove excess moisture so the dressing adheres well.

Core and dice the tomatoes into roughly 1/2-inch pieces; place in a bowl and gently squeeze out any excess seeds/juice if overly wet.

Peel (if desired) and seed the cucumber then dice into 1/2-inch pieces.

Thinly slice radishes and green onions. Chop parsley coarsely and tear larger mint leaves into bite-sized pieces.

Chop or tear romaine into 1- to 1.5-inch pieces and combine with arugula in a large mixing bowl. Add tomatoes, cucumber, radishes, parsley, mint and green onions to the bowl and toss gently to combine.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.

Separate each pita pocket into two thinner rounds if using fresh pita. Stack and cut each round into 8 wedges (like pizza slices). For day-old pita you can simply tear into bite-sized pieces.

Place the pita wedges in a bowl, drizzle with 3 tablespoons olive oil, sprinkle 1 tsp sea salt, 1 tsp sumac and 1/4 tsp ground cumin (if using). Toss so pieces are evenly coated.

Arrange in a single layer on the baking sheet and bake 8–12 minutes, turning once, until golden and crisp. Remove and cool; chips will crisp further as they cool.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, minced garlic, 1 teaspoon ground sumac, 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Whisk or shake vigorously until emulsified. Taste and adjust seasoning: add a touch more lemon or pomegranate molasses for brightness/sweet-tart balance, or a pinch more salt if needed.

Just before serving, pour about 3/4 of the dressing over the mixed salad greens and vegetables (reserve some dressing to adjust at the table). Toss thoroughly so everything is evenly coated.

Add the cooled pita chips to the salad and gently toss once to combine. The chips should remain somewhat crunchy; add only when ready to serve to avoid sogginess.

Taste and adjust seasoning with remaining dressing, salt or lemon if desired. Transfer to a serving bowl or platter.

Scatter optional toasted nuts and crumbled feta (or grilled halloumi) over the top. Sprinkle an additional 1/2 teaspoon sumac if you like a more pronounced tangy aroma.

Serve immediately so pita chips stay crisp. Provide extra dressing on the side for guests to add more as needed.