Fattoush

Nutrition · per serving

Steps

1. 1

   Cut the pita bread into bite-size squares. Toast in a dry frying pan over medium heat for 3-4 minutes, turning often, until crisp and golden at the edges. Remove and let it cool so it stays crunchy.

   1 medium (60 g) pita bread
2. 2

   While the pita toasts, wash and dry the romaine. Chop it into bite-size pieces. Dice the tomatoes and cucumber, thinly slice the radishes and spring onions, and roughly chop the mint and parsley.

   120 g romaine lettuce200 g tomatoes150 g cucumber80 g radishes30 g spring onions10 g fresh mint leaves15 g fresh parsley
3. 3

   In a large bowl, whisk together the olive oil, lemon juice, pomegranate molasses, sumac, grated garlic, salt, and black pepper until slightly thickened and well combined. Taste; it should be tangy, lightly sweet, and assertively seasoned because the vegetables will dilute it.

   30 ml extra-virgin olive oil25 ml lemon juice15 ml pomegranate molasses6 g ground sumac1 small clove (3 g), finely grated garlic3 g fine salt1 g black pepper
4. 4

   Add the romaine, tomatoes, cucumber, radishes, spring onions, mint, and parsley to the bowl. Toss well so every piece is coated with dressing.

   120 g romaine lettuce200 g tomatoes150 g cucumber80 g radishes30 g spring onions10 g fresh mint leaves15 g fresh parsley
5. 5

   Just before serving, fold in the toasted pita so it keeps some crunch. Serve immediately. If you want extra punch, sprinkle a little more sumac on top at the table.

   1 medium (60 g) pita bread

Origin & History

Fattoush is a classic Levantine bread salad, especially associated with Lebanon and Syria. It developed as a resourceful way to use stale flatbread by combining it with seasonal vegetables, herbs, and a sharp sumac-forward dressing. Pomegranate molasses is a popular modern addition that deepens the sweet-sour character.