Description
This Loaded Fattoush Salad combines fresh, crisp vegetables with tangy sumac, zesty pomegranate molasses dressing, and crunchy sautéed pita bread pieces for a vibrant and satisfying Middle Eastern-inspired dish perfect for a quick, nutritious meal.
Ingredients
Scale
For the Crispy Pita Bread
- 4 tablespoons extra virgin olive oil, divided
- 2 pieces pita bread, cut into pieces
For the Dressing
- 2 tablespoons extra virgin olive oil (from above)
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sumac, plus more for garnish
- 1 teaspoon pomegranate molasses
- 1/4 teaspoon salt
- 2 cloves garlic, grated
For the Salad
- 1 cup peeled and sliced English cucumber
- 1 cup halved cherry or grape tomatoes
- 1/2 cup cooked chickpeas
- 1/4 cup thinly sliced radish
- 1/4 cup thinly sliced red onion
- 4 cups washed and chopped green or red leaf lettuce (about one head)
- 1/4 cup crumbled feta cheese
- 1/4 cup torn mint leaves
Instructions
- Cook the Crispy Pita Bread: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the pita bread pieces to the skillet and sauté them until they are golden brown and crispy, which should take about 5 minutes. Once done, remove the skillet from heat and set the crispy pita pieces aside.
- Prepare the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of extra virgin olive oil, freshly squeezed lemon juice, 2 teaspoons of sumac, pomegranate molasses, 1/4 teaspoon salt, and grated garlic cloves to create a tangy and flavorful dressing.
- Combine the Salad Ingredients: In a large salad bowl, add the peeled and sliced cucumber, halved cherry or grape tomatoes, cooked chickpeas, thinly sliced radish, thinly sliced red onion, and chopped green or red leaf lettuce. Add the crumbled feta cheese and torn mint leaves on top of the veggies.
- Add the Crispy Pita and Dressing: Incorporate the crispy pita bread pieces into the salad bowl. Then, pour the prepared dressing evenly over the entire salad. Toss all ingredients gently to ensure everything is well combined and coated with the dressing.
- Garnish and Serve: Sprinkle additional sumac over the top as a garnish to add a burst of color and extra tang. Serve immediately to enjoy the freshness and crunch of this vibrant loaded fattoush salad.
Notes
- For best flavor, use fresh sumac and freshly squeezed lemon juice.
- The pita pieces can be baked instead of sautéed if preferred; bake at 375°F (190°C) for 8-10 minutes until crispy.
- Adjust salt and pomegranate molasses to suit your taste preference.
- This salad is best served immediately to maintain the crunch of the pita bread.
- To make it vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
