Middle Eastern & North African · Lunch · Dinner
Fattoush
فتوش
A crunchy Levantine bread salad of crisp vegetables, fresh herbs and oven-toasted whole wheat pita, tossed in a tangy lemon, sumac and pomegranate molasses dressing.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 59% · Fat 31% · Protein 10%
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Ingredients
For 4 servings- 2 rounds (about 17 cm)120 gwhole wheat pita bread
- 2 tbsp, divided27 gextra virgin olive oil
- 1 tbsp, divided7 gground sumac
- 1 small head, chopped250 gromaine lettuce
- 3 medium, diced360 gtomatoes
- 1 large, diced300 gcucumber
- 6, thinly sliced70 gradishes
- 1 medium, diced120 ggreen bell pepper
- 4, sliced60 gspring onions
- 1 cup, chopped60 gfresh flat-leaf parsley
- 1/2 cup, chopped20 gfresh mint leaves
- 3 tbsp (about 1 lemon)45 glemon juice
- 1 tbsp20 gpomegranate molasses
- 1 clove, finely gratedgarlic
- 1/2 tspdried mint (optional)
- 3/4 tsp, divided5 gsalt
- 1/4 tspblack pepper
Steps
- 1
Heat the oven to 200 °C (400 °F).
- 2
Split each pita into two thin rounds and cut into bite-size pieces.
- 3
Toss the pita with 1 tsp of the olive oil, 1 tsp of the sumac and a pinch of the salt, then spread on a baking tray.
- 4
Bake for 8–10 minutes, shaking once, until golden and crisp, then let cool.
- 5
Whisk the remaining olive oil with the lemon juice, pomegranate molasses, garlic, dried mint if using, the remaining sumac, remaining salt and the black pepper.
- 6
Place the lettuce, tomatoes, cucumber, radishes, bell pepper, spring onions, parsley and mint in a large bowl.
- 7
Pour the dressing over the vegetables and toss well.
- 8
Add the toasted pita just before serving and toss once more so it stays crunchy.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the pita with gluten-free pita or flatbread labelled gluten-free, and check that your pomegranate molasses and sumac are labelled gluten-free too.
- If you can't find pomegranate molasses, use 1 tsp honey or maple syrup (maple keeps it vegan) mixed with an extra squeeze of lemon juice.
- No sumac? Use extra lemon zest in the dressing and a pinch of paprika on the pita for colour.
- Swap the romaine for chopped little gem or iceberg lettuce, or use red pepper instead of green for a sweeter crunch.
Storage
Fattoush is best eaten fresh because the pita softens and the vegetables release water once dressed. Refrigerate any undressed leftovers within 2 hours and eat within a day, keeping the pita chips separately in an airtight container at room temperature; do not freeze.
Make ahead
Bake the pita chips up to 3 days ahead and store them airtight at room temperature, and whisk the dressing up to 2 days ahead and keep it in the fridge. Chop the vegetables and herbs a few hours ahead and refrigerate, then dress and add the pita just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (367 g) | Per 100 g | |
|---|---|---|
| Calories | 218 kcal | 59 kcal |
| Protein | 6.4 g | 1.7 g |
| Carbohydrates | 34.5 g | 9.4 g |
| of which sugars | 9.5 g | 2.6 g |
| Fiber | 6.7 g | 1.8 g |
| Fat | 8 g | 2.2 g |
| of which saturated | 1.1 g | 0.3 g |
| Sodium | 639 mg | 174 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
