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Fattoush Salad

Fattoush salad with chopped vegetables, fresh mint, pita bread croutons, pomegranate seeds and sumac on blue plate.

This Fattoush salad recipe is filled with crisp veggies, fresh mint, pomegranate, tart lemon-sumac dressing and pita croutons. Our oil free version is plant-based and guilt free.

Ingredients

Scale
  • 1 pomegranate (the seeds)
  • 1 cup chopped fresh mint
  • 3 cups diced tomatoes
  • 1 medium cucumber, deseeded and diced (about 2 cups)
  • 1 cup sliced green onions (scallions)
  • 1 cup sliced radishes
  • 1 red or green pepper chopped
  • 4 cups chopped iceberg, romaine or other green lettuce
  • 1 fresh lemon, juiced (1/2 cup juice)
  • 2 cloves garlic crushed
  • 2 tsp. sumac
  • 3-4 pita bread slices

Instructions

  1. To deseed the pomegranate, first grab a large pot or bowl. Roll the pomegranate for a few seconds to loosen up the seeds. Cut the pomegranate in half. Deseed the halves by working inside the bowl as much as possible. This will reduce the inevitable juice splatter. I like to break each half and then remove the seeds. Alternatively, you can use a spoon. Wash the seeds carefully to remove any remaining core pieces. Set aside.
  2. Preheat the oven to 4240 F (2200 C).
  3. While the oven heats, start prepping the vegetables and mint.
  4. Place 3-4 slices of pita bread directly on the oven rack. You want to toast these until they are somewhat hard, so allow about 5 minutes per side. Let them cool for a few minutes once you remove them from the oven. They will continue to harden up a bit.
  5. Make the dressing by combing the ½ cup lemon juice, 2 cloves of crushed garlic and 2 tsp. sumac.
  6. Assemble the salad by combining the vegetables, mint and pomegranate seeds.
  7. Break the pita bread slices into bite-sized pieces for the croutons.
  8. Immediately before serving, add the pita croutons and dressing.

Notes

  • Fattoush salad is a great make before, take along salad. Just take the croutons and dressing along and add them right before. You can also allow everyone to add their own dressing and croutons. This will preserve any leftovers.
  • If you can’t find sumac at your local store, try a Middle Eastern shop or possibly Indian.
  • You may want to start with 1 clove of garlic and then add another after tasting the vinaigrette. One garlic clove can be substantially stronger (or weaker) than another. You want a definite garlic taste without it being overpowering.

Keywords: Fattoush salad

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