Classic Fattoush
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Learn more →Ingredients
4 servings
For the pita chips
- 2 large pita breads, torn into roughly 1-inch pieces
- 3 tbsp olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp fresh lemon juice (from about 2 lemons)
- 1 tbsp pomegranate molasses
- 1 small garlic clove, minced
- 1 ½ tsp ground sumac
- ½ tsp dried mint
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
For the salad
- 1 small head romaine lettuce, chopped into 1-inch pieces (about 4 cups)
- 2 medium ripe tomatoes, cut into ¾-inch chunks
- 1 medium english cucumber, halved lengthwise and sliced ¼-inch thick
- 5 radishes, thinly sliced
- 4 scallions, thinly sliced (green and light green parts only)
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
For serving
- ½ tsp ground sumac, for finishing
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the torn pita pieces and 1/4 tsp salt, spreading them in a single layer. Cook, tossing every 1–2 minutes, until the chips are deep golden and crisp throughout, about 6–8 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the lemon juice, pomegranate molasses, minced garlic, 1 1/2 tsp sumac, dried mint, 1/4 tsp salt, and black pepper until combined. Drizzle in the 1/4 cup olive oil while whisking steadily until the dressing is emulsified and slightly thickened.
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