Fattoush
Updated Feb. 27, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pita bread
- 1large tomato, diced, seeds removed
- ¼red onion, diced
- 2bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
- 1cucumber, peeled and cut in rounds
- 5radishes, sliced
- 2whole scallions, chopped
- 1head of romaine lettuce, purslane or other wild greens
- ¼cup coarsely chopped fresh mint
- 1 to 3teaspoons ground sumac, available in Middle Eastern markets
- 1teaspoon dried mint
- 2cloves garlic, peeled and minced (about 2 teaspoons)
- ⅓cup extra virgin olive oil
- Juice of ½ lemon
- 4teaspoons pomegranate syrup
- 1teaspoon salt, or to taste
- ¼teaspoon ground pepper, or to taste
For the Salad
For the Dressing
Nutritional analysis per serving (8 servings)
142 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
- Step 2
Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
- Step 3
Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
- Step 4
Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.
Private Notes
Comments
Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish.
I would not substitute the spice. You can locate it at Middle Eastern food stores. :)
Lemon Zest: This is the most easily available ingredient that can be used as a sumac substitute. Mix some fresh lemon zest with salt and voila! You have an alternative ready.
Find the sumac and pomegranate syrup if you are able and you will be rewarded with great success and a super delicious salad! I added cubed feta cheese, and offered crusty bread on the side (rather than crumbled pita). Served this in July as a light summer supper which my family enjoyed.
Made for a Lebanese husband and it made the cut! Not going to beat Mama's recipe, but I'm told it was a very respectable fattoush. Main feedback: More sumac, not enough tomatoes and the peppers were a bit weird. In summer, I might omit them all together and do extra tomatoes.
Delicious! We didn’t have any pomegranate syrup, so modified with what we had on hand—a mix of cranberry juice and maple syrup. Turned out very well.
Good, but could probably benefit from some feta cheese and perhaps chickpeas. Used balsamic instead of pomegranate syrup.
I’ve been trying to replicate a local restaurant’s fattoush dressing and this is it! Great on just a simple salad of lettuce and tomatoes if you don’t do the full recipe.
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