Name: Lebanese Fattoush
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 pita breads, torn into pieces and fried crispy; 3 tomatoes, diced; 2 cucumbers, diced; 1 bunch radishes, sliced; 1 cup purslane or arugula; 1 head romaine lettuce, chopped; 3 scallions, sliced; Fresh mint leaves; Dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp pomegranate molasses, 2 tsp sumac, 1 clove garlic, salt

A bright, tangy salad with crispy pita chips, sumac, and pomegranate molasses. The salad that steals the show.

The Cultural Story

Fattoush was born from frugality — Lebanese cooks used stale pita bread by frying it and tossing it into salad. The result was so good it became a staple of mezze tables everywhere. Sumac gives it a distinctive tart, berry-like flavor, and pomegranate molasses adds depth. Every household in Lebanon has their own version, and arguments about the correct ratio of pita to vegetables are common.

Ingredients

2 pita breads, torn into pieces and fried crispy
3 tomatoes, diced
2 cucumbers, diced
1 bunch radishes, sliced
1 cup purslane or arugula
1 head romaine lettuce, chopped
3 scallions, sliced
Fresh mint leaves
Dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp pomegranate molasses, 2 tsp sumac, 1 clove garlic, salt

Instructions

1Tear pita into bite-sized pieces. Fry in olive oil or bake at 400°F until golden and crispy. Set aside.
2Chop all vegetables into similar-sized pieces. Combine in a large bowl.
3Make the dressing: whisk olive oil, lemon juice, pomegranate molasses, sumac, minced garlic, and salt.
4Toss vegetables with dressing. Add the crispy pita chips at the very last moment.
5Sprinkle extra sumac on top and serve immediately — the pita should still be crunchy when it hits the table.
6This salad does not keep. Make it, eat it, make it again tomorrow.

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