Fattoush Recipe

Prepare lettuce

Trim and discard any brown edges from the romaine hearts. Quarter each heart lengthwise, then slice crosswise into 1-inch ribbons. Rinse under cold water, shake off excess moisture, and spin or pat dry. Transfer to a large salad bowl.

Prep vegetables and herbs

Halve the cherry tomatoes. Peel (if desired) and cut the cucumber into 1/4-inch half-moons. Thinly slice the red onion into rings or half-rings; place the slices in a small bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry. Roughly chop the parsley. Stack the basil leaves, roll tightly, and chiffonade into thin ribbons. Lightly bruise the mint leaves by chopping or by gently clapping between your palms to release aroma. Add tomatoes, cucumber, onion, parsley, basil, and mint to the bowl with the romaine.

Season salad base

Sprinkle the salad with 1 teaspoon salt and 1/2 teaspoon black pepper and toss gently to combine so the vegetables begin to season while you finish the dressing.

Add pita chips

Right before serving, add the za'atar pita chips to the dressed salad and toss to distribute. If you prefer keeping chips extra-crisp for passing, reserve until plated.

Mince the garlic clove finely or grate it on a microplane. In a small bowl or jar combine pomegranate molasses, pomegranate juice, lemon juice, Dijon mustard, minced garlic, and honey. Whisk until smooth.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to the jar and shake vigorously) until the vinaigrette emulsifies and thickens slightly.

Taste and adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper (or to taste). If the dressing is too tart, add up to 1/2 teaspoon more honey; if too sweet, add a little more lemon juice or a teaspoon of pomegranate juice.

If making ahead, store vinaigrette in a sealed container in the refrigerator for up to 5 days. Bring to room temperature and whisk/shake before using.

Pour about 3/4 of the vinaigrette over the salad bowl (reserve a little for guests who prefer less). Toss gently but thoroughly, making sure the dressing coats the leaves and vegetables.

Taste and adjust seasoning if needed. Transfer to a serving platter or divide among plates. Scatter the remaining za'atar pita chips on top for crunch and drizzle any remaining vinaigrette over individual servings.

Serve immediately so the pita chips remain crisp. Leftovers: keep salad undressed or keep pita chips separate and dress only what you plan to eat within a few hours.