Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Salad
- 1
Prepare greens
Wash romaine and butter/mixed lettuce thoroughly. Spin or pat dry. Roughly chop leaves into bite-sized pieces and place in a large salad bowl (about 4–6 cups loosely packed).
- 2
Chop vegetables
Core and cut tomatoes into 1/2-inch wedges or dice (depending on preference). Peel (if desired) and halve cucumber lengthwise, then slice into 1/4-inch half-moons. Thinly slice radishes and green onions on the bias. Add tomatoes, cucumber, radishes, and green onions to the bowl with the greens.
- 3
Herbs
Strip parsley leaves from stems and roughly chop. Remove mint leaves from stems and roughly chop or tear. Add both herbs to the bowl and toss gently to combine with the vegetables.
- 4
Prepare pita crunch (fattoush signature)
Preheat oven to 400°F (200°C) or heat a skillet over medium-high. Cut each pita into 6–8 triangles. Lightly brush or toss pita pieces with 1 tbs olive oil and spread in a single layer on a baking sheet. Toast in oven 6–10 minutes until crisp and golden, flipping once; or toast in a dry skillet 3–5 minutes per side. Once toasted, immediately sprinkle 1 tsp sumac over the warm pita chips and toss so the sumac adheres. Set aside to cool slightly.
- 5
Season salad base
Sprinkle about 1 tsp salt and 1 tsp freshly ground black pepper over the combined greens, vegetables, and herbs. Toss lightly to distribute seasoning; dressing will follow.
Dressing & Assembly
- 6
Make dressing
In a small bowl or jar combine 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs pomegranate molasses (if using), minced garlic, 1 tsp ground sumac, 1/2 tsp Dijon mustard (optional), 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and well combined. Taste and adjust acidity or salt as desired (add up to 1 tbs more lemon or 1/4 tsp more salt if needed).
- 7
Dress the salad
Pour about two-thirds of the dressing over the salad bowl (reserve the remainder for guests or for adjusting). With salad tongs or two large spoons, toss the salad gently but thoroughly so the dressing lightly coats all ingredients. Add more dressing if you prefer a wetter salad, but traditional fattoush is lightly dressed.
- 8
- 9
Serve
Transfer to a serving platter or keep in the bowl and serve immediately so the pita stays crisp. Leftover toasted pita can be stored separately and added when serving later.