Authentic Lebanese Fattoush Salad
A bright, tangy Lebanese fattoush salad built the authentic way, with sumac, pomegranate molasses, and pita toasted golden in olive oil. Ready in 15 minutes and naturally vegan.
Print
Pin
Cost: $8
Servings: 6
Equipment
- Glass Jar with lid i.e. mason jar
- Bowl for the salad
- Knife for cutting the vegetables
Ingredients
For the dressing:
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 1 ½ teaspoons sumac plus more for finishing
- 1 teaspoon fresh mint
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
For the salad:
- 1 head romaine lettuce chopped
- 2 Persian cucumbers diced
- 2 Roma tomatoes diced
- 4 radishes thinly sliced
- ½ bunch fresh parsley finely chopped
- ½ red onion sliced
- 2 pieces pita bread torn and toasted in olive oil
Instructions
- Add the lemon juice, olive oil, pomegranate molasses, sumac, fresh mint, garlic, salt, and pepper to a mason jar. Seal tightly and shake until fully emulsified.
- Spray both sides of the flat pita bread with oil spray, and season with salt and sumac. Bake at 400°F for 5 to 7 minutes. Break into pieces after baking.
- Chop the romaine, dice the cucumbers and tomatoes, slice the radishes, chop the parsley, and slice the red onion. Combine in a large salad bowl.
- Pour the dressing over the salad immediately before serving. Toss gently to coat.
- Top with the toasted pita and an extra sprinkle of sumac. Serve immediately.
Notes
Dressing stores in the refrigerator for up to 5 days in a sealed jar; shake well before using, as the ingredients will naturally separate. Do not store the dressed salad, as the pita and lettuce will soften quickly. Keep all components separate and assemble fresh right before serving. Add the pita at the absolute last moment, fattoush waits for no one.