- Prep
- 20 min
- Total time
- 20 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 190 kcal
Quick summary
“The authentic Lebanese salad that combines crunchy pieces of pita bread toasted in olive oil with romaine lettuce, Japanese cucumber, cherry tomatoes, radishes, and pomegranate seeds. Enveloped in a citrusy sauce of sumac and pomegranate molasses.”
What you need to know
- Pita bread torn and toasted in the oven with olive oil acts as crunchy croutons that absorb the vinaigrette.
- The combination of fresh chopped mint and parsley gives the vibrant aromatic signature of Levantine dishes.
- Pomegranate molasses and sumac form the sweet and sour and full-bodied vinaigrette that defines the flavor of true fattoush.
Ingredients
Main
- units Pita bread
- tablespoon Extra virgin olive oil
- medium head Alface romana
- unit Pepino japonês
- cup Tomates cereja
- units Radishes
- stems Fresh chives
- cup Hortelã fresca
- cup Fresh parsley
- unit Pomegranate
- cup Extra virgin olive oil
- tablespoons Pomegranate molasses
- tablespoon Fresh lemon juice
- teaspoon Sumac
- clove Garlic
- teaspoon Sea salt
- teaspoon Freshly ground black pepper
Instructions
Principal
- While the pita chips cool, prepare all the vegetables. Chop the lettuce, cucumber, cut the tomatoes, slice the radishes, and chop the fresh herbs. The most important tip is to make sure all the vegetables are thoroughly dry after washing. Use a salad spinner if you have one to prevent the salad from getting watery.
- In a small bowl, combine all the dressing ingredients: olive oil, pomegranate molasses, lemon juice, sumac, minced garlic, salt, and black pepper. Whisk vigorously with a wire whisk until the sauce is emulsified and smooth. The short answer is: mix until everything is well integrated. Taste and adjust seasonings for a perfect sweet and sour balance.
- In a large bowl, place the lettuce, cucumber, tomatoes, radishes, green onions, mint, and parsley. Add half of the pomegranate seeds. Drizzle with the pomegranate sauce and mix gently to coat all the vegetables. The most common mistake is adding the dressing too long before serving, which can wilt the salad and compromise the texture. Assemble at the moment of serving.
- Just before serving, add the crispy pita chips and the remaining pomegranate seeds on top of the salad. Serve immediately to ensure the crispy texture of the pita bread is preserved. This is the secret to a perfect and vibrant Fattoush. The professional technique is to assemble the final salad at the last possible moment.
Chef's tips
- Bake the Syrian bread until golden and wait for it to cool completely before mixing so as not to lose the crunch.
- Cut the cucumber, radishes, and tomatoes into similarly sized pieces to harmonize the texture in each forkful.
- Mix the bread chips and pomegranate seeds only at the exact time of serving to keep the salad crunchy.
Variations
- Add cubes of grilled halloumi cheese or crumbled feta cheese over the finished salad.
- Add toasted cumin-spiced chickpeas to turn the salad into a light main dish.
- Finely chop 1/2 sweet green bell pepper and add to the vegetables to reinforce the crunch of the set.
Substitutions
- Pomegranate molasses can be replaced by pomegranate juice reduced with sugar or balsamic vinegar with honey.
- Sumac powder can be swapped for fine Sicilian lemon zest mixed with a drop of red wine vinegar.
- Romaine lettuce can be swapped for crispy iceberg lettuce or young curly lettuce leaves.
How to store
Keep the chopped vegetables without sauce in a sealed container in the refrigerator for up to 2 days. Store the sauce in a closed jar and the pita chips in a dry tin at room temperature for up to 5 days.
Can it be frozen?
Freezing this dish after preparation is not recommended, as fresh vegetables and leaves lose all cellular water and crunchy texture when thawing.
What to serve with
Classic side dish for grilled kafta skewers, chicken skewers (shish taouk), hummus, baba ganoush, and rice with lentils.
Frequently asked questions
Should the pita bread be fried or baked?
In Lebanon, both versions are used; baking in the oven at 180°C with olive oil and sal makes the bread equally crispy with lower fat content and more lightness.
How to remove pomegranate seeds without splattering red juice?
Cut the pomegranate in half, dip the halves in a large bowl with cold water and release the seeds with your fingers; the seeds sink and the white membranes float for disposal.
Why should the salad be dressed only at the moment of serving?
The salt and acids in the dressing dehydrate the cucumber and tomato quickly, wilting the lettuce leaves and softening the pita chips if they sit in the dressing.
What is pomegranate molasses and how do I use it in the recipe?
Pomegranate molasses is a thick syrup obtained from boiling and reducing pomegranate juice, with a markedly bittersweet flavor that gives a silky body to Levantine vinaigrette.
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