Go Back
–+ servings
A vibrant Fattoush salad with sliced radishes, lettuce, chopped vegetables, pita chips, and pomegranate seeds is served on a decorative platter with two serving utensils. Radishes and greens are arranged beside the platter.
4.88 from 8 ratings

Fattoush Salad (Restaurant-style)

Yield: 6 servings
Prep: 20 minutes
Total: 20 minutes
Author: Amina Al-Saigh
This vibrant restaurant-style fattoush salad is going to wow you with the crunch and tang! Fresh vegetables are roughly chopped and then drizzled with a tangy olive oil, lemon juice and pomegranate molasses dressing. The iconic crunchy pita make this salad quite addictive!
Print Pin Recipe

Ingredients
 

For the Vegetables:

  • 1/2 head romaine lettuce, or substitute iceberg
  • 4 Persian cucumbers, or substitute English cucumber
  • 1 large red pepper, or substitute green or orange pepper
  • 2 large vine tomatoes, or substitute roma tomatoes
  • 5 small radish (cherry belle)
  • 1/2 cup parsley, packed
  • 3 sprigs fresh mint, optional
  • 1/2 cup pomegranate arils, optional

For the Pita:

  • 2 8" round double ply pita bread
  • 2 teaspoons sumac, optional
  • 4 tablespoons olive oil

For the dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 cup lemon juice, freshly squeezed
  • 2 tablespoons pomegranate molasses, plus more for garnish
  • 1 teaspoon sumac
  • 1 teaspoon dried mint, optional
  • 2 small garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, or to taste

Instructions
 

To Prepare the Vegetables:

  • Wash and dry all of the vegetables (lettuce, tomato, cucumber, pepper and radish) along with the herbs (parsley and mint if using).
  • Chop the lettuce, tomatoes, cucumbers, and peppers into roughly 3/4 inch to 1 inch pieces, ensuring they are all of similar size.
  • Cut the radish in half, then slice thinly into half moons.
  • Chop the parsley and mint finely. Layer all the vegetables in your salad bowl.

To Make the Dressing:

  • Whisk together the lemon juice, olive oil, pomegranate molasses, sumac, dried mint (if using), crushed garlic and salt and pepper. You may also place them all in a jar and shake to combine. Place in the fridge until ready to serve.

To Make the Pita Bread:

  • Cut the pita bread into roughly 1-inch squares. I find using a scissors to be the easiest method. Place them in a bowl with the sumac, then toss to combine.
  • To fry: In a large skillet, add the olive oil and heat it for 1 minute. Place all of the pita squares in the skillet and fry on medium heat for 5 to 6 minutes, stirring constantly until the pita is golden and crispy.
  • To bake: Place the pita squares on a large parchment lined baking sheet and drizzle with the olive oil. Toss to combine, then arrange in a single layer. Bake at 350F for about 8 minutes or until golden. Stay close by as they will burn very quickly.
  • When ready to serve, pour the dressing all over the vegetables and toss to combine. Add the pita chips on top and toss again. For that restaurant-style touch, drizzle with pomegranate molasses. Serve immediately.

Notes

  • If you are not serving right away, chop the vegetables, add them to your bowl and cover them loosely with a paper towel and place in the fridge. Place the dressing in a separate container and in the fridge. Set the fried pita chips in a bowl on the counter. When ready to serve, toss the salad with the dressing then add the pita chips.
  • The pita chips will get soggy after about 2 to 3 hours, so ensure you only add what you need and save the rest if you're not serving the whole salad right away.
Serving: 1g, Calories: 266kcal, Carbohydrates: 23g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 303mg, Potassium: 321mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1.658IU, Vitamin C: 49mg, Calcium: 44mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!