Easy Lebanese Fattoush Salad Recipe with Bright Sumac Dressing
A fresh, beginner-friendly Lebanese fattoush salad made with crisp romaine, cucumber, tomatoes, radishes, herbs, crunchy toasted pita, and a tangy lemon-sumac dressing.
Servings 4
Ingredients
- 2 small pita breads cut into bite-size pieces (about 4 oz/115 g total)
- 2 tablespoons extra-virgin olive oil 30 mL, divided
- 1/2 teaspoon kosher salt 3 g, divided
- 1 small romaine lettuce heart chopped (about 6 cups/180 g)
- 1 English cucumber diced (about 1 1/2 cups/200 g)
- 2 medium Roma tomatoes diced (about 1 1/2 cups/250 g)
- 6 radishes thinly sliced (about 3 oz/85 g)
- 3 scallions thinly sliced (about 1/2 cup/50 g)
- 1/2 cup chopped fresh flat-leaf parsley 15 g
- 1/4 cup chopped fresh mint leaves 8 g
- 3 tablespoons fresh lemon juice 45 mL
- 1 tablespoon red wine vinegar 15 mL
- 1 teaspoon sumac 2 g
- 1 teaspoon pomegranate molasses 5 mL
- 1 small garlic clove finely grated or minced (about 1/2 teaspoon/2 g)
- 1/4 teaspoon freshly ground black pepper 0.5 g
Instructions
- Heat the oven to 400°F (200°C). Toss the pita pieces with 1 tablespoon (15 mL) olive oil and 1/4 teaspoon (1.5 g) kosher salt. Spread in a single layer on a baking sheet and bake for 6 to 8 minutes, stirring once, until crisp and lightly golden. Let cool.
- In a large salad bowl, combine the romaine, cucumber, tomatoes, radishes, scallions, parsley, and mint.
- In a small bowl or jar, whisk together the remaining 1 tablespoon (15 mL) olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, garlic, remaining 1/4 teaspoon (1.5 g) salt, and black pepper.
- Pour the dressing over the vegetables and herbs, then toss until evenly coated. Taste and add a small pinch of salt if needed.
- Add most of the cooled pita chips and toss gently. Scatter the remaining pita chips over the top and serve right away so they stay crunchy.