Fattoush Salad (Restaurant-style)
This vibrant restaurant-style fattoush salad is going to wow you with the crunch and tang! Fresh vegetables are roughly chopped and then drizzled with a tangy olive oil, lemon juice and pomegranate molasses dressing. The iconic crunchy pita make this salad quite addictive!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 head romaine lettuce (or substitute iceberg)
- 4 Persian cucumbers (or substitute English cucumber)
- 1 large red pepper (or substitute green or orange pepper)
- 2 large vine tomatoes (or substitute roma tomatoes)
- 5 small radish (cherry belle)
- 1/2 cup parsley (packed)
- 3 sprigs fresh mint (optional)
- 1/2 cup pomegranate arils (optional)
- 2 8" round double ply pita bread
- 2 teaspoons sumac (optional)
- 4 tablespoons olive oil
- 1/4 cup extra virgin olive oil
- 1/2 cup lemon juice (freshly squeezed)
- 2 tablespoons pomegranate molasses (plus more for garnish)
- 1 teaspoon sumac
- 1 teaspoon dried mint (optional)
- 2 small garlic cloves (crushed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (or to taste)
Instructions
- 1
Wash and dry all of the vegetables (lettuce, tomato, cucumber, pepper and radish) along with the herbs (parsley and mint if using).
- 2
Chop the lettuce, tomatoes, cucumbers, and peppers into roughly 3/4 inch to 1 inch pieces, ensuring they are all of similar size.
- 3
Cut the radish in half, then slice thinly into half moons.
- 4
Chop the parsley and mint finely. Layer all the vegetables in your salad bowl.
- 5
Whisk together the lemon juice, olive oil, pomegranate molasses, sumac, dried mint (if using), crushed garlic and salt and pepper. You may also place them all in a jar and shake to combine. Place in the fridge until ready to serve.
- 6
Cut the pita bread into roughly 1-inch squares. I find using a scissors to be the easiest method. Place them in a bowl with the sumac, then toss to combine.
- 7
To fry: In a large skillet, add the olive oil and heat it for 1 minute. Place all of the pita squares in the skillet and fry on medium heat for 5 to 6 minutes, stirring constantly until the pita is golden and crispy.
- 8
To bake: Place the pita squares on a large parchment lined baking sheet and drizzle with the olive oil. Toss to combine, then arrange in a single layer. Bake at 350F for about 8 minutes or until golden. Stay close by as they will burn very quickly.
- 9
When ready to serve, pour the dressing all over the vegetables and toss to combine. Add the pita chips on top and toss again. For that restaurant-style touch, drizzle with pomegranate molasses. Serve immediately.