Fattoush Salad
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Fattoush originated in Lebanon, but this bright chopped salad is popular across the Mediterranean, too, where some version of it is served as a side salad at almost every meal. Toasted pita, tangy sumac, and deeply tart pomegranate molasses elevate it beyond the ordinary. Sumac is a cardinal red spice ground from the sumac berry and is the main ingredient in the Middle Eastern spice blend Za'atar. If you have time, allow the tossed salad to sit for 15-30 minutes before serving. This gives the toasted pita a chance to soften and absorb flavors. This salad is a great garnish to grilled meats and fish.
Ingredients
Whole wheat pita
2 large
Cooking spray
4 spray(s)
Tomato
8 small
Persian (mini) cucumber
4 item(s)
Uncooked scallions
2 medium
Romaine lettuce
1 small head(s)
Fresh mint leaves
¼ cup(s)
Garlic
2 clove(s), large
Table salt
½ tsp(s)
Ground sumac
2 tsp(s)
Pomegranate molasses
2 tsp(s)
Fresh lemon juice
⅓ cup(s)
Olive oil
⅓ pound(s)
Instructions
1
Preheat oven to 400°F; line a baking sheet with foil.
2
Place pitas on prepared baking sheet; lightly coat both sides with cooking spray. Bake until crisp, turning once, about 15 minutes. When cool enough to handle, break into bite-size pieces.
3
In a large salad bowl, toss together tomatoes, cucumbers, scallions, lettuce, mint and pita pieces.
4
Combine mashed garlic, sumac, molasses, lemon juice and oil in a small airtight container; shake well. Drizzle dressing over salad; toss well. For best results, let sit for 15-30 minutes before serving (then season to taste with salt and pepper, if desired).
5
Serving size: 1 ½ c
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.