Fatoosh Salad Recipe

Prepare and bake pita

Preheat the oven to 400°F (200°C). Tear each pita into roughly 1-inch pieces. Spread pieces on a baking sheet in a single layer. Drizzle with 3 tablespoons olive oil, sprinkle 1/2 teaspoon salt and toss with your hands or a spatula to coat evenly. Bake 10–14 minutes, tossing once halfway, until golden-brown and crisp. If using sumac for extra flavor, toss baked crisps with 1 teaspoon ground sumac while still warm. Remove from oven and cool on a rack.

Wash and dry all greens and herbs thoroughly. Chop romaine into bite-size pieces and place in a large salad bowl.

Core and seed tomatoes if very juicy, then chop into medium dice. Add to the bowl.

Peel (optional) and chop cucumber into similar-sized pieces; add to bowl.

Thinly slice red onion and radishes. If you prefer a milder onion flavor, soak sliced onion in cold water for 5–10 minutes, then drain and pat dry. Add onion and radish to the bowl.

Add chopped parsley, chopped mint, and diced green pepper (if using) to the salad bowl.

Make the dressing

In a small bowl or jar combine 1/4 cup fresh lemon juice, 1 tablespoon pomegranate molasses (if using), 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 2 teaspoons ground sumac, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk together while slowly streaming in 1/2 cup extra-virgin olive oil until the dressing emulsifies. Taste and adjust: add a touch more lemon for brightness, pomegranate molasses for sweet-tang, or salt to season.

Just before serving, pour the dressing over the salad ingredients in the large bowl and toss gently but thoroughly so all vegetables are coated.

Add the warm pita crisps to the dressed salad and toss once more to combine. The warm, crisp pita is characteristic of traditional fatoosh; if you prefer them extra crisp, add only portion at a time so they stay crunchy.

Transfer salad to a serving platter or leave in the bowl. Sprinkle with optional toasted pine nuts or slivered almonds and crumble feta or halloumi over the top if using. Finish with an extra 1/2 teaspoon sumac sprinkled over the salad for color and tang.

Serve immediately so the pita crisps remain crunchy. Leftovers will soften; store dressing separately if you plan to keep for later.