Lebanese (fatoush) Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Cut pita

Separate pita pockets if needed and cut each pita into 1"–1.5" pieces or tear into irregular bite-sized pieces. Aim for about 8–10 cups of pieces total.

Season and bake

Toss pita pieces in a large bowl with 1/4 cup olive oil, 1 tsp ground sumac, and 1/2 tsp sea salt until evenly coated. Spread in a single layer on prepared sheets. Bake 8–12 minutes, tossing once halfway through, until crisp and lightly golden. Remove and cool completely — they will continue to crisp as they cool.

Combine and emulsify

In a medium bowl or jar, whisk together 1/2 cup fresh lemon juice, 2 tablespoons pomegranate molasses (if using), 2 tsp minced garlic, 1 tsp Dijon mustard, 1.5 tsp sea salt, and 3/4 tsp freshly ground black pepper. Slowly drizzle in 3/4 cup extra-virgin olive oil while whisking constantly (or tighten jar lid and shake vigorously) until the dressing emulsifies and thickens slightly.

Adjust seasoning

Taste and adjust: add more lemon for brightness, a pinch of sugar or extra pomegranate molasses for sweetness/tartness, or more salt if needed. Refrigerate if not using within 30 minutes; bring to room temperature before dressing the salad.

Prepare vegetables and herbs

Wash and thoroughly dry the romaine and mixed greens. Chop romaine into roughly 1" pieces and tear Boston or mixed greens into bite-sized pieces. Halve and seed tomatoes then chop into medium dice. Peel (if desired) and seed cucumbers, then dice. Remove seeds and membrane from the green pepper and dice. Thinly slice radishes and green onions. Finely chop parsley and tear mint leaves. Combine all prepared vegetables and herbs in a very large mixing bowl.

Dress the salad

Pour about two-thirds of the dressing over the salad and toss gently but thoroughly to coat; add more dressing to taste. Fatoush is best slightly more dressed than some salads because the bread soaks up dressing.

Add croutons and season

Immediately add the toasted pita pieces to the salad and toss once to combine so they retain some crunch. Sprinkle 2 tsp sumac over the top and adjust salt/pepper if needed.

Finish and serve

If using optional garnishes, sprinkle crumbled feta and toasted nuts over the salad. For the group package, serve the dressing on the side in a sealed container and keep croutons separate until serving to preserve crunch. If adding grilled chicken, arrange sliced chicken on top or pack separately. Serve family-style or portion into containers for office distribution.

For office groups, pack chilled salad (without dressing or croutons) in insulated containers or refrigerated trays. Pack dressing in separate sealed bottles (about 1/2 cup per 6–8 servings). Pack croutons in airtight bags or small containers to prevent sogginess. Provide a small container of crumbled feta and another of nuts if requested. Include serving utensils and labels with reheating/serving instructions: toss salad with dressing and add croutons just before serving.