Stone Fruit Summer Fattoush

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If you've never made yourself a Fattoush before - THIS IS YOUR MOMENT. This Stone Fruit Summer Fattoush is truly what dreams are made of. Especially when you pair it with something like a grilled ribeye!

A large salad bowl filled with lettuce, halved cherry tomatoes, pita chips, sliced cucumbers, sliced stone fruit and mint.


 

Why I Love This Recipe

If you've been a long time reader here on WGC - you know I love a fattoush! A fattoush is a classic Middle Eastern Salad with greens, herbs, veggies and fried pita bread. It comes with a sumac dressing and the combo of flavors from the pita and the sumac make this salad soar. Today this Stone Fruit Summer Fattoush is getting a summer spin with perfectly ripe stone fruit. We've still got the toasty pita, the herbs, the greens, the veggies etc... but that extra added sweetness from the peaches, plums, nectarines or apricots make this an epic salad for summer.

Ingredients & Substitutions

  • Pita Bread
  • Olive Oil
  • Ground Sumac
  • Baby Lettuce – or butter lettuce
  • Green Onions
  • Cherry Tomatoes
  • Persian Cucumbers
  • Peaches
  • Nectarines
  • Plums
  • Mint
  • Parsley
  • Fresh Lemon Juice
  • Pomegranate Molasses
  • Garlic Cloves
  • Red Wine Vinegar
  • Kosher Salt

*For a full list of ingredients please see the recipe card below

How to Make Summer Fattoush

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 the oven and set aside.

In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.

In another smaller bowl, add the 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 toss until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.

Sliced stone fruit, halved cherry tomatoes, sliced cucumbers, parsley, and pita chips drizzled with olive oil.

Tips & Tricks

I love to serve this alongside some roasted salmon, bbq chicken or just solo in a giant bowl!

FAQs

What is the difference between Tabbouleh and Fattoush?

While both salads share some similarities such as the use of fresh vegetables and a lemony dressing, Tabbouleh is primarily a parsley and grain salad with a strong herbal flavor, while Fattoush is a mixed vegetable salad characterized by the inclusion of crunchy pita bread and a sprinkle of sumac.

What is Fattoush made of?

Fattoush consists of mixed vegetables like tomatoes, cucumbers, radishes, and lettuce. A distinguishing feature of Fattoush is the addition of fried or toasted pieces of pita bread.

What does Fattoush taste like?

Fattoush has a fresh and slightly tangy taste, with the crunch of the toasted bread adding a different dimension.

Similar Recipes

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Stone Fruit Summer Fattoush from www.whatsgabycooking.com (@whatsgabycookin)

Stone Fruit Summer Fattoush

Author: Gaby Dalkin
5 from 3 votes
A summer spin on one of my all time favorite salad - THE FATTOUSH! The stone fruit adds the perfect sweetness to this otherwise incredible salad.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish, Salad, Dinner
Cuisine Mediterranean, Levantine
Servings 4 People

Ingredients
  

For the Salad

  • 1 store bought pita pocket ripped into pieces
  • 1 tablespoon 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
  • 1-2 peaches sliced
  • 1-2 nectarines sliced
  • 1-2 plums sliced
  • ¼ cup fresh mint leaves
  • ¼ cup fresh parsley

For the Sumac Dressing

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small cloves garlic minced
  • 2 teaspoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • kosher salt to taste

Instructions
 

  • 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 the oven and set aside.
  • In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
  • In another smaller bowl, add the 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 toss until lightly dressed. Sprinkle the top of the salad with the toasted pita and serve immediately.

Notes

I love to serve this alongside some roasted salmon, bbq chicken or just solo in a giant bowl!

Nutrition Information

Calories: 523kcal | Carbohydrates: 29g | Protein: 5g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Sodium: 100mg | Potassium: 581mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3793IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 3mg
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5 Comments

  1. Is pomegranate molasses something sold in stores, or do you make your own?
    This salad looks delicious, I will definitely make this!

5 from 3 votes

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