
Fattoush Salad with Toasted Pita
A chopped salad of lettuce, tomato, cucumber and herbs, tossed with lemon, olive oil and sumac, with shards of toasted pita stirred in at the last minute so they stay crisp.
25 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Lettuce200 g
- Tomato2 whole
- Cucumber1 whole
- Bell pepper1 whole
- Red onion0.5 whole
- Fresh flat-leaf parsley20 g
- Fresh mint10 g
- Green onions2 whole
- Pita breads2 whole
- Olive oil3 tbsp
- Lemon1 whole
- Ground sumac1 tbsp
- Pomegranate molasses1 tbsp
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat (pita). Pomegranate molasses is usually free of major allergens; check the label.
Method
Toast the pita
Heat the oven to 200°C (400°F). Tear the pitas into bite-sized pieces, toss with 1 tbsp of the olive oil and half the salt, and spread them on a tray. Bake for 8–10 minutes, turning once, until golden and crisp. Leave them on the tray so they stay dry.
Chop the salad
Wash and dry the lettuce, parsley and mint. Chop the lettuce, tomatoes, cucumber, pepper, red onion, parsley, mint and green onions into similar bite-sized pieces. Put them in a wide bowl.
Dress and serve
Whisk the remaining olive oil with the lemon juice, sumac, pomegranate molasses, remaining salt and the pepper. Pour it over the vegetables and toss. Fold in the pita just before serving so it stays crisp, and finish with any sumac left in the bowl of dressing.
The pita goes in at the table, not ahead of time. Dressed too early, it turns chewy. Sumac should taste lemony, not dusty; if the jar smells faint, use the full tablespoon.
AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.
More from Sumac Terrace
BETA