Equipment
Ingredients
Crispy Pita
- 100 g pita bread, cut into bite-sized squares
- 15 ml extra virgin olive oil
- 1 g kosher salt
Salad Base
- 400 g ripe tomatoes, chopped
- 300 g lebanese cucumbers, chopped
- 100 g radishes, thinly sliced
- 50 g red onion, thinly sliced
- 30 g fresh flat-leaf parsley, roughly chopped
- 15 g fresh mint, roughly chopped
- 150 g romaine lettuce, roughly chopped
Sumac Dressing
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 15 ml pomegranate molasses
- 10 g ground sumac
- 1 garlic, minced to a paste
- 4 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200C or 400F. Line a baking sheet with parchment paper.
Toss the cut pita bread with olive oil and salt on the baking sheet. Spread in an even layer and bake for 8 to 10 minutes, tossing halfway, until golden brown and crispy. Remove from the oven and let cool completely.
While the pita cools, whisk the olive oil, lemon juice, pomegranate molasses, ground sumac, minced garlic, salt, and black pepper together in a small bowl until temporarily emulsified.
In a large mixing bowl, combine the chopped tomatoes, cucumbers, radishes, red onion, parsley, mint, and romaine lettuce if using. Pour the dressing over the vegetables and toss gently to coat.
Add the cooled, crispy pita chips to the salad just before serving. Toss once more, garnish with an extra pinch of sumac, and serve immediately to maintain the crunch of the bread.
Chef's Notes
- Authentic Lebanese fattoush relies heavily on the quality of sumac and pomegranate molasses. Seek out a dark, thick pomegranate molasses with no added refined sugars for the best flavor depth.
- Macerating the thinly sliced red onions in the lemon juice and sumac for 10 minutes before adding the oil helps mellow their harsh bite and infuses the dressing with flavor.
- Do not seed the tomatoes or cucumbers. The mingling of their natural juices with the olive oil and sumac is what creates the iconic, drinkable dressing at the bottom of the salad bowl.
Storage
Refrigerator: 1 day — Once dressed, the salad will become soggy. For meal prep, store undressed vegetables, dressing, and pita in separate containers for up to 3 days.
