Fattoush and the Recipe:

A bread salad made from mixed greens, fresh vegetables, and pieces of crispy pita bread, dressed with olive oil or pomegranate molasses or both.

  • For the Salad:
    • 2 cups of romaine lettuce, chopped
    • 1 cup of cucumber, diced
    • 2 medium tomatoes, diced
    • 1/2 red onion, thinly sliced
    • 1/2 cup radishes, thinly sliced
    • 1/2 cup fresh parsley, chopped
    • 1/4 cup fresh mint, chopped
    • 2 pita bread rounds
  • For the Dressing:
    • 1/4 cup olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon sumac
    • 1 small garlic clove, minced
    • Salt and pepper, to taste


  1. Prepare the Pita:
    • Preheat your oven to 350°F (175°C).
    • Cut the pita bread into small squares or triangles, place them on a baking sheet, and bake until crispy and golden (about 10-15 minutes). Alternatively, you can fry them in oil for a crunchier texture. Set aside to cool.
  2. Make the Dressing:
    • In a small bowl, whisk together the olive oil, lemon juice, sumac, minced garlic, salt, and pepper. Taste and adjust the seasoning as needed.
  3. Combine the Salad Ingredients:
    • In a large salad bowl, combine the lettuce, cucumber, tomatoes, red onion, radishes, parsley, and mint.
  4. Toss the Salad:
    • Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Add the Pita:
    • Just before serving, add the crispy pita pieces and give the salad a final gentle toss.
  6. Serve:
    • Serve the fattoush immediately to enjoy the crunch of the pita.

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