This simple Lebanese Fattoush salad combines baked or pan-fried pita bread with fresh salad vegetables and a flavor-packed, zesty lemon and pomegranate molasses dressing. The resulting Middle-Eastern salad is perfect for serving as a light lunch or dinner, is dairy-free, and can easily be made gluten-free!
You can watch the video in the post for visual instructions.Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).
Chop the pita breads into bite-size pieces. Brush them with oil or add them to a bowl and drizzle with a little oil, then toss. Spread on a baking sheet and bake in the oven for about 7-10 minutes or until crispy. Alternatively, you can heat 2-3 tablespoons of oil in a skillet and fry the pita bread until browned. Season with a little salt, pepper, and sumac.
Combine all remaining salad ingredients (Romaine lettuce, cherry tomatoes, cucumbers, radishes, green onions, parsley, and mint) in a large bowl.
For the dressing, simply add all dressing ingredients to a small bowl and use a spoon or whisk to combine.
Pour the dressing over the salad, add the pita chips and toss. Adjust the seasonings to your taste, serve and enjoy!
Pomegranate molasses: It adds a lovely flavor. You can use a little balsamic vinegar or regular molasses instead, though the taste will differ.
Salad veggies: You can add more or other veggies of choice if you prefer.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.