Fattoush Salad Recipe

Prepare vegetables: core and dice tomatoes into roughly 1/2-inch pieces; peel and halve cucumber lengthwise if needed, seed and dice into 1/2-inch pieces. Place tomatoes and cucumber into a large mixing bowl.

Thinly slice red onion. If you want a milder onion flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry; add to the bowl.

Chop parsley and mint finely. Add chopped parsley, mint, and chopped romaine (or mixed greens) to the bowl with the vegetables. Toss gently to combine and set aside until ready to dress.

Preheat and prep bread

Preheat the oven to 400°F (200°C). If using pita, cut into 1-inch pieces; if using baguette, slice and cube.

Toss bread pieces with 2 tablespoons olive oil and 1/4 teaspoon salt until lightly coated.

Spread in a single layer on a baking sheet and bake 8–12 minutes, turning once, until crisp and golden. Remove from oven and immediately sprinkle 1 teaspoon sumac over the hot bread so the spice adheres. Set aside to cool. Alternatively, shallow-fry pieces in 1/4-inch oil over medium heat 2–3 minutes until puffed and crisp, then drain on paper towels and sprinkle with sumac.

In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, and 1 tablespoon pomegranate molasses. Whisk or shake until combined.

Add the minced garlic, 1 teaspoon ground sumac, 1/4 teaspoon ground cumin, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as desired (add a little more pomegranate molasses for sweetness or lemon for brightness).

Just before serving, pour the dressing over the prepared vegetables and herbs. Use tongs to toss gently but thoroughly so the lemon/olive oil mix coats everything evenly. Let sit 1–2 minutes to allow flavors to mingle.

Scatter the toasted pita pieces over the dressed salad and toss lightly once more to combine — some bread will soften slightly, some will remain crisp for texture contrast.

Sprinkle pomegranate seeds and toasted pine nuts or walnuts over the top. Finish with an extra 1/2 teaspoon sumac and a small drizzle of olive oil if desired. Serve immediately so the bread keeps a mix of crisp and slightly softened textures.