Lebanese Fattoush

Method

1. Toast the pita

   

   Heat the oven to 200°C (400°F). Tear 120 g of wheat pita bread into rough 3 to 4 cm pieces and spread them on a rimmed baking sheet. Drizzle 15 ml of extra-virgin olive oil for pita over the pieces, season with 1 g of kosher salt for pita, and toss until lightly coated. Bake for 8 to 10 minutes, turning once, until crisp and deep golden at the edges. Begin checking at 8 minutes because thin pita can brown quickly.

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2. Prepare the vegetables and herbs

   Rinse and dry 250 g of romaine lettuce, 300 g of ripe tomatoes, 250 g of cucumber, 100 g of red radishes, 120 g of green bell pepper, 60 g of green onions, 30 g of fresh flat-leaf parsley, and 15 g of fresh mint thoroughly. Cut 250 g of romaine lettuce into broad bite-size pieces. Halve or chunk 300 g of ripe tomatoes, cut 250 g of cucumber into half-moons, slice 100 g of red radishes and 120 g of green bell pepper thinly, and slice 60 g of green onions. Chop 30 g of fresh flat-leaf parsley and tear larger leaves from 15 g of fresh mint. Keep the vegetables broad enough to stay crisp rather than finely diced.

3. Whisk the lemon-sumac dressing

   Mince 6 g of garlic cloves and place it in a small bowl. Whisk in 60 ml of fresh lemon juice, 15 ml of pomegranate molasses, 6 g of ground sumac, 2 g of kosher salt for dressing, and 1 g of black pepper until the salt dissolves. Stream in 30 ml of extra-virgin olive oil for dressing while whisking until the dressing looks slightly thickened and evenly blended. Taste it before assembling; it should be distinctly tart with a gentle sweet edge.

4. Toss and serve

   

   Transfer the prepared vegetables and herbs to a wide serving bowl. Pour over the dressing and toss gently until every piece is lightly coated. Add the crisp pita and fold it through with two or three broad turns so some pieces stay on top. Serve immediately while the vegetables are cool and the pita still crackles.

Smart Substitutions

• No pomegranate molasses? Use a little extra lemon juice with a small pinch of sugar for a simpler sweet-tart balance.
• No sumac? Add finely grated lemon zest and a little extra lemon juice. The flavor will be different but still bright.
• No romaine? Use little gem lettuce or a mix of sturdy salad leaves and tender purslane.
• No pita bread? Toast thin flatbread until fully crisp and break it into rough pieces.

Tips and Variations

• Dry the lettuce, vegetables, and herbs thoroughly so the dressing clings instead of pooling in the bowl.
• Let the pita become deeply crisp and golden; pale pieces soften too quickly once dressed.
• Taste pomegranate molasses before using it because sweetness and acidity vary by brand.
• Keep the vegetable pieces varied in shape so each forkful has both juicy and crunchy textures.

What Went Wrong?

• Pita turns chewy Bake it a little longer until the center is fully crisp, then let it cool before folding it into the salad.
• Salad becomes watery Dry the produce well, use firm ripe tomatoes, and toss only when the pita is ready.
• Dressing tastes too sharp Whisk in a little more olive oil or a small touch of pomegranate molasses.
• Flavor tastes flat Add salt first, then increase sumac or lemon juice in small amounts.

Nutrition Estimate

• Fiber: 6 g per serving
• Sodium: 485 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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