Fattoush

By LRay

Recipes & Menus | recipes

Fattoush
Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

6–8 servings

Recipe by Mario Haddad of the Lebanese Academy of Gastronomy

Photograph by Marcus Nilsson

May 2012

Ingredients

• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons (or more) fresh lemon juice
• 2 tablespoons (or more) pomegranate molasses
• 2 small garlic cloves, minced
• 2 teaspoons (or more) white wine vinegar
• 1/2 teaspoon dried mint
• 3/4 cup extra-virgin olive oil
• Kosher salt

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Dressing

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

Hungry for More? To see more recipes like this one, check out our Main-Course Salads Slideshow.