Fresh Fattoush Salad Recipe for Your Summer Gatherings
Experience the vibrant flavors of this fattoush salad recipe, a refreshing blend of fresh vegetables and crispy pita perfect for summer gatherings.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Whisk
- Chopping board
Ingredients
For the Salad
- 2 pieces Pita Bread opt for gluten-free if needed
- 4 cups Romaine Lettuce
- 2 pieces Persian Cucumbers regular cucumbers can be used
- 1 cup Cherry Tomatoes
- 6 pieces Red Radishes can swap with other radish varieties
- 1 piece Red Onion green onions can be used instead
- 1 cup Fresh Mint Leaves
- 1 cup Chopped Fresh Parsley
For the Dressing
- 1/2 cup Extra-virgin Olive Oil
- 1/4 cup Fresh Lemon Juice vinegar can be an alternative
- 2 tablespoons Pomegranate Molasses honey can substitute if needed
- 1 tablespoon Honey agave syrup offers a good alternative
- 1 tablespoon Ground Sumac za’atar can be a suitable substitute
- 1 clove Grated Garlic Clove
- 1 teaspoon Sea Salt adjust according to taste
Instructions
Preparation and Cooking
- Preheat your oven to 425°F. Tear pita bread into 1-inch pieces, drizzle with olive oil, and sprinkle with sea salt. Bake for 13-20 minutes until golden and crispy.
- In a medium bowl, whisk together olive oil, fresh lemon juice, pomegranate molasses, honey, ground sumac, grated garlic, and a pinch of salt until smooth and well-combined.
- In a large mixing bowl, combine chopped romaine, Persian cucumbers, cherry tomatoes, red radishes, and red onion. Toss in half of the toasted pita chips, mint, and parsley. Pour half of the dressing over and gently toss to coat.
- Top the salad with remaining pita chips, mint, parsley, and a sprinkle of ground sumac. Serve immediately.
Notes
Optional: Add a sprinkle of feta cheese for a creamy touch. Use the freshest seasonal vegetables for best results.