Fattoush Salad Recipe

Ingredients

Pita Chips

• 2 6 to 8-inch thin pocket bread
• spray olive oil
• salt
• 2 tablespoons sesame seeds (or use zaatar)

Salad

• 1.5 cups cherry tomatoes, halved
• 2 cups small Turkish or Persian cucumber, cut into half-moons
• 0.25 cup red onion, finely sliced
• 1 yellow bell pepper, diced
• 5 radishes, sliced or quartered
• 0.5 cup flat-leaf parsley, chopped
• 0.25 cup fresh dill, chopped
• 0.125 cup fresh mint leaves, torn
• 2 cups lettuce, chopped into small bite-sized pieces

Sumac Dressing

• 1 teaspoon dried mint
• 0.33 cup olive oil
• 2 tablespoons sherry vinegar or red wine vinegar
• zest from one small lemon
• 2 teaspoons sumac (divided)
• 2 teaspoons pomegranate molasses
• salt and pepper to taste
• lemon juice to taste, if needed

Yogurt-Tahini Sauce

• 1 cup plain yogurt (or vegan yogurt)
• 0.25 cup tahini paste
• 1 garlic clove, finely minced
• 1 teaspoon lemon juice
• generous pinch salt and pepper

Instructions

Pita Chips

1. Preheat the oven to 300°F.
2. Spray the pita bread with olive oil and sprinkle with salt and sesame seeds.
3. Cut or break the pita into bite-sized pieces and bake until crispy and golden, about 10-15 minutes.

Yogurt-Tahini Sauce

1. In a small bowl, whisk together the yogurt, tahini paste, minced garlic, lemon juice, salt, and pepper until smooth.
2. Set aside or refrigerate until ready to use.

Sumac Dressing

1. In a small bowl, whisk together the olive oil, sherry vinegar, lemon zest, 1 teaspoon sumac, pomegranate molasses, and dried mint.
2. Season with salt and pepper to taste. Add lemon juice if needed for extra brightness.

Assemble the Salad

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, radishes, parsley, dill, mint, and lettuce.
2. Drizzle with the sumac dressing and toss gently to combine.
3. Spread the yogurt-tahini sauce on the bottom of a serving platter.
4. Pile the dressed salad on top of the yogurt sauce.
5. Top with the crispy pita chips and sprinkle with remaining sumac and extra fresh herbs.

Notes

• Use thin pocket bread (pita) for the crispiest chips. Regular thick pita works but may need longer baking time.
• Sturdy lettuces like romaine, little gem, endive, or radicchio work best for this salad.
• If using non-fat or low-fat yogurt, add a splash of olive oil to the yogurt-tahini sauce for richness.
• The salad is best assembled just before serving so the pita chips stay crispy.