Name: Fattoush
Yield: Makes 6 to 8 servings
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; 2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces; 1/4 cup extra-virgin olive oil; Kosher salt; 3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved; 1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise; 6 scallions, thinly sliced; 2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips; 2 cups (loosely packed) flat-leaf parsley leaves; 2 cups purslane leaves or additional 3/4"-strips romaine lettuce; 1 cup fresh mint leaves; Ground sumac (optional); Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

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FattoushMarcus Nilsson

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

Recipe information

Yield
Makes 6 to 8 servings

Ingredients

Dressing:

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

Salad:

2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips

2 cups (loosely packed) flat-leaf parsley leaves

2 cups purslane leaves or additional 3/4"-strips romaine lettuce

1 cup fresh mint leaves

Ground sumac (optional)

Ingredient info: Sumac, a tart, citrusy spice, is available at specialty foods stores and Middle Eastern markets. Pomegranate molasses can be found at some supermarkets and at Middle Eastern markets. Both are sold at kalustyans.com.

Preparation

For dressing:
Step 1
Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons 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.
For salad:
Step 2
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Step 3
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.

TagsSalad Lebanese Middle Eastern Sumac Herbs & Spices Tomato Vegetable Cucumber Lettuce Leafy Greens Romaine Parsley Main Side Dinner Dairy Free Nut Free Vegan Vegetarian Quick Easy Weeknight Meals Summer Bon Appétit

Recipe notes

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