middle-easternCrispy Lebanese Fattoush Salad
Crunchy market vegetables tossed with crispy pita squares, fresh spearmint, and a tangy sumac-pomegranate molasses vinaigrette.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Pita
7 minutesMedium heatCut the pita into 2 cm squares and toss with 2 tablespoons of the olive oil. Toast in a skillet over medium heat for 6 to 8 minutes, stirring.
Success cueThe squares are golden and crisp.
- 02
Vegetables
8 minutesCut the cucumber, tomatoes, radishes and romaine into bite-size pieces.
Success cueThe pieces are even in size.
- 03
Sauce
2 minutesWhisk the rest of the olive oil with the lemon juice, pomegranate molasses, sumac, 1 crushed garlic clove and a pinch of salt.
Success cueThe dressing is glossy and well mixed.
- 04
Tossing
1 minuteToss the vegetables and the mint leaves with the dressing.
Success cueEvery piece is lightly coated.
- 05
Serve
1 minuteScatter the toasted pita on top just before serving.
Success cueThe pita is still crisp when served.
Cooking tips
Pomegranate molasses adds fruit acid complex that lemon juice alone cannot achieve.
- • Add the pita chips at the absolute last second before eating so they stay crispy
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 260
- Protein
- 4.6g
- Carbs
- 31.0g
- Fat
- 13.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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