Palestinian-Style Fattoush Salad
This Palestinian-style fattoush tosses crisp romaine, tomatoes, cucumber, and toasted pita with a tangy sumac-lemon dressing for a bright, textured salad ready in 30 minutes. Lemon and sumac work together here to do something vinegar alone can’t, a clean sourness that doesn’t fight with the fresh vegetables. Serve it alongside our Lebanese-style fish with tahini-lemon sauce for a full Levantine spread.
Quick answer: Chopped romaine, tomatoes, cucumber, and radishes tossed with crispy toasted pita and a tangy sumac-lemon dressing. A bright, textured Levantine salad known as fattoush, ready in 30 minutes.
Instructions
Toast or fry the pita bread until crisp and golden, brush with a little oil and bake at 375°F (190°C) for 8-10 minutes, or pan-fry. Break into bite-sized pieces once cooled.
In a large bowl, combine the romaine, tomatoes, cucumber, radishes, red onion, parsley, and mint.
Whisk the lemon juice, olive oil, garlic, sumac, pomegranate molasses if using, and salt together for the dressing.
Just before serving, toss the salad with the dressing and the crispy pita pieces.
Serve immediately while the pita is still crisp.
Questions people actually ask
Sumac is a tangy, lemony ground spice made from dried sumac berries, common in Middle Eastern grocery stores or the spice aisle of larger supermarkets. It's what gives fattoush its distinct tang alongside the lemon.
Prep the vegetables and dressing separately up to a day ahead, but don't combine everything with the pita until just before serving or it turns soggy.
It adds a tangy-sweet depth that's traditional, but the salad is still good without it if you can't find it.
Yes, that's a reasonable shortcut if you're short on time, though fresh-toasted pita has a better texture.
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