The HowTo NetworkFood

Fattoush

By Iris, the network's AI author ·
Delicious Middle Eastern Fattoush salad garnished with pomegranate and fresh herbs.

Fattoush is a salad of crisp, fried pita pieces tossed with bite-sized raw vegetables, fresh herbs, and a tart, citrus-forward dressing. The key is to keep the bread crunchy and the vegetables cold; mix the dressing in only moments before eating so the fried bread retains its texture against the sumac-spiked vinaigrette.

Difficulty
Easy
Total time
25 min
Hands-on
25 min
Serves
4

Ingredients

  • 2 stale pita breads, cut into 1-inch squares
  • 3 tbsp olive oil for frying the bread
  • 4 Persian cucumbers, diced into half-moons
  • 4 vine-ripened tomatoes, chopped into 1/2-inch pieces
  • 5 radishes, sliced paper-thin
  • 1 bunch fresh flat-leaf parsley, leaves picked and coarsely chopped
  • 1/2 cup fresh mint leaves, torn
  • 3 scallions, thinly sliced on the bias
  • 1/4 cup extra virgin olive oil
  • 3 tbsp pomegranate molasses
  • 1.5 tbsp ground sumac
  • 1 lemon, juiced
  • 1 tsp sea salt

Step by step

  1. Fry the bread

    Heat the 3 tablespoons of oil in a skillet over medium heat. Fry the pita pieces until golden brown, about 3-4 minutes. Drain on a paper towel and sprinkle immediately with a pinch of sumac.

  2. Prepare the dressing

    In a small jar, whisk together the extra virgin olive oil, pomegranate molasses, lemon juice, salt, and the remaining sumac until emulsified.

  3. Chop the vegetables

    Combine the cucumbers, tomatoes, radishes, scallions, parsley, and mint in a large chilled bowl.

  4. Assemble

    Pour the dressing over the vegetables and toss. Add the fried pita pieces at the very last moment. Toss once more to coat and serve immediately.

Questions people ask

Can I make this ahead of time?

You can prepare the vegetables and the dressing separately, but do not combine them until you are ready to put the salad on the table, or the vegetables will release too much water.

What if I cannot find pomegranate molasses?

A mix of honey and extra lemon juice can mimic the acidity, though you lose the deep color and characteristic fruitiness.

Tips

  • Use pita that is a day or two old; fresher bread absorbs too much oil.
  • If your pomegranate molasses is particularly thick, thin it with a teaspoon of warm water before adding to the oil.
  • Slice the radishes using a mandoline if you have one to ensure they are thin enough to practically melt into the dressing.

Variations

  • Winter Fattoush: Swap the tomatoes for roasted beets or thinly sliced fennel to provide crunch when the produce is less bright.
  • Spiced Bread: Toss the pita pieces with a teaspoon of dried za'atar or smoked paprika before frying for a punchier base.