Fattoush Salad

Total Time
50 min
20 min
15 min
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.


whole wheat pita(s)

2 large, 8-inches each

cooking spray

4 spray(s)

fresh tomato(es)

8 small, Campari variety, cut in quarters

Persian (mini) cucumber

4 item(s), cut into half-moons

uncooked scallion(s)

2 medium, white and green parts chopped

romaine lettuce

1 head(s), chopped

fresh mint leaves

¼ cup(s), coarsely chopped

garlic clove(s)

2 small clove(s), mashed into a paste with 1/2 tsp table salt

table salt

½ tsp

ground sumac

2 tsp

pomegranate molasses

2 tsp

fresh lemon juice


olive oil



  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


Ground sumac, made from the sumac berry, is the main ingredient in the Middle Eastern spice blend Za'atar.

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