Fattoush Salad
from https://www.themediterraneandish.com/
Fattoush is a Middle Eastern bread salad made with crispy pita, fresh vegetables like radish, romaine, tomatoes, and cucumbers, and then tossed together with a zezsty lemon vinaigrette.
Fattoush is essentially a “bread salad,” said to have originated in Northern Lebanon, where people repurposed leftover pita scraps by frying them in olive oil. Then they’d throw in whatever in-season vegetables and herbs they had on hand. For this reason, the ingredient list may vary, and you will find different versions of fattoush throughout the Middle East. This version follows the “classic fattoush” that you’d get in most Middle Eastern restaurants.
Make it for lunch, or serve it as a side with grilled meats like lamb chops or chicken or your favorite vegetarian meal like stuffed eggplant. Any Middle Eastern main dish would work well.
Pomegranate molasses (optional): Though optional, this sweet-tart Mediterranean pantry staple really does make fattoush extra special! You can make your own with fresh pomegranate juice, find it at Middle Eastern Markets.
How to Make Pomegranate Molasses
- Simmer the juice: In a medium saucepan set over medium heat, add 4 cups pomegranate juice. Bring the juice to a simmer (watch for bubbles all around the edges), and then lower heat to a simmer.
- Reduce the juice: Simmer the pomegranate juice until it has reduced by about 75 percent, or approximately 2/3 to 3/4 cup. This can take between 1-1/2 to 2 hours. Occasionally stir the juice while it simmers. You do not want the juice to boil so keep an eye on it to make sure you only see small bubbles forming around the edges of the pot while it reduces.
- Let it cool: After the juice has reduced it will still be liquidy, but should coat the back of a spoon. Remove the pan from the heat and let it cool to room temperature (it will thicken more as it cools as well). Once cooled, the syrup is thick but pourable—like maple syrup.
Don’t use store-bought pita chips! There is certainly a place for those, but not in fattoush salad. Take the time to toast and fry your pita at home, making sure you season them well.
Please try not to skip the sumac. It is a special spice from ground sumac berries, and its tart flavor is difficult to replicate.
2 pitas
Extra virgin olive oil
Kosher salt
2 teaspoons sumac, divided, more as needed
1 Heart of Romaine lettuce, chopped
1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half moons
5 Roma tomatoes, chopped
5 green onions, both white and green parts, chopped
5 radishes, stems removed, thinly sliced
2 cups chopped fresh parsley leaves stems removed
1 cup chopped fresh mint leaves, optional
For the Fattoush Dressing
1 lemon, juiced (or 1 1/2 limes)
1/3 cup extra virgin olive oil
1 tablespoon pomegranate molasses, optional
kosher salt
black pepper
1 teaspoon sumac
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Crisp the pita: Line a plate with a paper towel and set aside. Break the pita bread into small bite-sized pieces. Let a large skillet over medium heat, and add 3 tablespoons of olive oil. Once the oil is shimmering, add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to the paper-towel-lined plate to drain. Season with salt, pepper, and sumac.
Combine the vegetables: In a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, radish, parsley, and mint, if you're using it.
Make the dressing: In a small bowl, whisk together lemon juice, olive oil, pomegranate molasses (if using), a pinch of salt and pepper, sumac, cinnamon, and allspice.
Put it all together: Pour the dressing over the vegetables and toss lightly. Add the crispy pita piece, and taste. Add more sumac, if you like, and toss one more time. Serve and enjoy!
Serves 6
