Mediterranean · Lunch or dinner

Fattoush Salad

Crisp pita chips, sumac, romaine, cucumber and pomegranate-lemon.

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Fattoush Salad, plated, photographed from above.
Prep
15 min
Cook
10 min
Makes
4 servings
Skill
Beginner
Heat
Mild, adjustable
Vegan Vegetarian Halal Contains gluten
Maui says

Sumac is the soul of fattoush - it's that bright pink-red lemony powder. If you skip it, you've made a Greek salad with crackers.

Ingredients

Everything below makes 4 servings.

  • 2pita breadsplit in half, torn into bite-size pieces
  • ⅓ cupolive oil
  • 1½ tbspsumac
  • 1lemonjuiced
  • 1 tbsppomegranate molasses
  • 1garlic clovegrated
  • 1 headromaine lettucechopped into bite-size pieces
  • 3Persian cucumbersdiced
  • 3Roma tomatoesdiced
  • 4radishesthinly sliced
  • ½ mediumred onionthinly sliced
  • 3scallionssliced
  • ½ cupfresh parsleychopped
  • ¼ cupfresh mintchopped
  • ¾ tspkosher salt

In the app these rescale to however many people you're feeding.

Nutrition

Per serving, as written.

  • 280calories
  • 6gprotein
  • 26gcarbs
  • 18gfat

Swaps move these numbers. A different protein or base changes them.

Instructions

Knife work first, then the stove. Nothing below asks you to chop while something burns.

Before you start
  1. Preheat oven to 400°F (200°C).
  2. Tear pita into bite-size pieces; toss with 2 tbsp olive oil, ½ tsp sumac, pinch of salt on a sheet pan.
  3. Chop romaine; dice cucumbers and tomatoes; slice radishes, red onion, and scallions.
  4. Chop parsley and mint.
1

Toast pita

Bake pita pieces on the sheet pan 8-10 minutes, tossing halfway, until deeply golden and shatter-crisp. Cool while you finish the salad.

9 min · hands off
2

Dressing

Whisk remaining olive oil, lemon juice, pomegranate molasses, garlic, remaining sumac, and salt until emulsified.

1 min · hands on
3

Compose

In the large bowl, combine romaine, cucumber, tomato, radish, red onion, scallion, parsley, and mint.

1 min · hands on
4

Toss and serve

Pour dressing over the salad and toss to coat. Add cooled pita chips and toss once more, gently. Serve immediately - chips lose crunch within 10 minutes of dressing.

1 min · hands on

Make it yours

Every swap here is one Maui already knows how to make, including what it does to the timing.

Instead of homemade pita chips Gluten-free pita chips

Use GF pita; bake the same way, watch they brown faster.

Instead of homemade pita chips Crispy roasted chickpeas

Roast 1 can drained chickpeas at 425°F for 25 min with olive oil and sumac. Adds about 15 minutes.

Gluten free Gluten-free pita for pita bread

Roasted chickpeas also work for the crunch if GF pita isn't available.

What keeps

Eat immediately after dressing - pita chips go soggy fast. Pita chips keep 5 days in an airtight container at room temp; chopped veg keeps 2 days undressed.

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