Fattoush Salad is hands down one of my top 10 favorite things to say. And it’s quite possibly the best salad on the face of the earth.
Lately I’ve been having a love affair with Lebanese food. There are countless dips and nibbles that have been gracing my kitchen, but my current favorite is the Fattoush Salad. Made with tons of farmers market lettuce, vegetables, herbs and toasted pita, it’s along the same lines as a greek salad, but different. It’s dressed with the most fantastic sumac vinaigrette that is so addictive it will most likely have you licking your bowl clean. I’m pulling this one out of the What’s Gaby Cooking archives and giving it a little extra oomph!
Not to mention that after the decadent weekend we just had, a fattoush is exactly what the doctor order! It totally negates all those mid-day s’mores, countless baby back ribs, and cheese boards I consumed, right?
- 1 pita pocket, ripped into pieces
- 1 tablespoons olive oil
- 1 teaspoon ground sumac
- 2 heads baby lettuce, or butter lettuce
- 4 green onions, thinly sliced
- 1 cup cherry tomatoes, halved
- 4 Persian cucumbers, sliced
- 1/4 cup fresh mint leaves,
- 1/4 cup fresh parsley
- 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 small garlic cloves, minced
- 2 teaspoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- Kosher salt to taste
- Preheat the oven to 350 degrees.
- Toss the ripped pita with the olive oil and sumac and scatter in an even layer on a small baking sheet. Place into the oven and toast for 10-15 minutes until the pita is crisp. Remove from oven and set aside.
- In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
- In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
- Combine the dressing with the salad and gently combine until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.
Photo Credit: Matt Armendariz
Food Styling Credit: Adam Pearson