Fattoush (v) Recipe

Prepare and toast pita

Preheat the oven to 400°F (200°C). Spread the cut pita pieces on a baking sheet in a single layer. Drizzle 2 tbs extra-virgin olive oil over the pieces and toss to coat; sprinkle 1/4 tsp coarse salt evenly. Spread them out again so they are not overlapping.

Bake for 8–12 minutes, stirring once halfway through, until the edges are golden and crisp. Remove from oven and let cool. Alternatively, toast in a skillet over medium heat, stirring frequently, about 6–8 minutes.

Make vinaigrette

In a small bowl or jar combine 3 tbs pomegranate molasses, 2 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, and the minced garlic. Add 1 tsp ground sumac and 1/4 tsp ground cumin if using, then season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or seal jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust: add up to 1 tbs water if too thick, or a little more lemon or molasses if you want brighter acidity or more sweetness.

Prepare vegetables and herbs

Wash and dry all greens and herbs thoroughly (a salad spinner is ideal). Tear or roughly chop larger lettuce leaves into bite-size pieces; place 6 cups mixed salad greens in a large salad bowl. Add the chopped tomatoes, sliced cucumber, sliced radishes, thinly sliced green onions, 3/4 cup chopped parsley, and 1/4 cup chopped mint. Toss gently to combine.

Dress the salad

Pour about 3/4 of the dressing over the salad (reserve some to taste). Toss gently but thoroughly so the dressing coats leaves and vegetables. Taste and add more dressing if desired — fattoush should be bright but not soggy.

Add croutons and finish

Add the toasted pita croutons and toss briefly to distribute. Scatter the pomegranate seeds over the top (if using) and drizzle 1 tsp extra olive oil if desired. Adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Serve immediately so the pita stays crisp.