Fattoush Recipe

Prepare greens and herbs

Wash and dry the romaine lettuce, baby arugula, parsley, and mint thoroughly. Chop the romaine into 1-inch pieces. Roughly chop the parsley and mint and place everything in a large salad bowl.

Slice produce

Core and thinly slice the Honeycrisp apple into half-moons (leave the skin on for color). Thinly slice the cucumber into half-moons. Cut the tomato into 8 wedges or 1/2-inch dice, depending on preference. Thinly slice the radishes. Thinly slice the green onions on the bias.

Make pita chips

Preheat the oven to 375°F (190°C). Cut each pita into 8 triangles. Toss the pita triangles with 1 tablespoon olive oil and 1/4 tsp salt, spreading in a single layer on a baking sheet. Bake 8–10 minutes until crisp and golden, flipping once. Cool on a rack.

Assemble salad

Add the sliced apple, cucumber, tomato, radish, and green onions to the bowl with the greens and herbs. Toss gently to combine. Hold the pita chips aside to add at the end so they remain crunchy.

Toast the pecans in a dry skillet over medium heat for 2 minutes, stirring, until fragrant. Add 2 tablespoons granulated sugar and 1 teaspoon unsalted butter to the pan. Stir constantly; the sugar will melt and coat the pecans (about 2–3 minutes). Remove from heat and immediately sprinkle with 1/4 teaspoon coarse salt. Transfer to parchment to cool and separate the pecans so they don’t clump.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon pomegranate molasses, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon sumac, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt as needed.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Add the candied pecans and pita chips on top just before serving to maintain crunch. Serve immediately; yields 4 side-salad servings or 2–3 as a main with protein.