Fattoush Recipe

Prep and toast pita

Preheat oven to 400°F (200°C). Cut pita rounds into 8 triangles each. In a bowl, toss pita triangles with 2 tbs olive oil, 1 tsp sumac, 1/2 tsp ground cumin, 1/2 tsp sea salt and 1/4 tsp black pepper so each piece is lightly coated.

Arrange pita triangles in a single layer on a rimmed baking sheet. Toast in the preheated oven until golden and crisp, about 8–12 minutes, turning once halfway through for even browning. Remove and cool on a rack; chips will crisp further as they cool.

In a small bowl or jar, combine 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1/2 tbs pomegranate molasses (if using), 1 minced garlic clove, 1 tsp sumac, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk or shake vigorously until emulsified and taste; adjust salt, lemon, or pomegranate molasses to balance tartness and sweetness. Keep at room temperature until ready to toss.

Wash and thoroughly dry the romaine, parsley and mint. Coarsely chop the romaine into bite-size pieces and roughly chop the parsley and mint. Place lettuce, parsley and mint in a large mixing bowl.

Add the halved cherry tomatoes, diced cucumber, sliced green pepper, radishes (if using) and thinly sliced red onion to the bowl with the greens. Toss gently to combine so vegetables are evenly distributed.

Taste the dressing again and pour about two-thirds of it over the salad. Toss gently but thoroughly so leaves and herbs are coated. Add more dressing if needed to lightly dress all components — the salad should be vibrant but not soggy.

Just before serving, add the toasted pita chips and gently fold them into the salad to keep them crisp. Alternatively, sprinkle chips on top as a crunchy garnish.

Sprinkle crumbled feta (if using) over the salad and dust with an additional 1/4 tsp sumac for color and tang. Adjust seasoning with a pinch more salt or a squeeze of lemon if desired.

Serve immediately so pita chips stay crunchy. Leftover components (dressing, chips, and salad) keep separately: dressing refrigerated up to 4 days, chips in an airtight container up to 3 days, salad greens best consumed same day.