Description
You’re going to love this authentic Loaded Fattoush Salad recipe, packed with outstanding depth of flavor. The delicious, zesty Mediterranean dressing, combined with fresh herbs and crisp veggies, earns this salad a top spot among the best from local restaurants.
Ingredients
4 tablespoons extra virgin olive oil, divided
2 pieces pita bread, cut into pieces
2 tablespoons freshly squeezed lemon juice
2 teaspoons sumac, plus more for garnish
1 teaspoon pomegranate molasses
1/4 teaspoon salt
2 cloves garlic, grated
1 cup peeled and sliced English cucumber
1 cup halved cherry or grape tomatoes
1/2 cup cooked chickpeas
1/4 cup thinly sliced radish
1/4 cup thinly sliced red onion
4 cups washed and chopped green or red leaf lettuce (about one head)
1/4 cup crumbled feta cheese
1/4 cup torn mint leaves
Instructions
Preheat the oven to 400 degrees fahrenheit. Brush both sides of each pita bread with one tablespoon of olive oil, using two tablespoons total. Place the pitas on a wire rack set over a baking sheet and cook in the preheated oven for 10 minutes, turning the pitas once halfway through cooking. Once cool enough to touch, break into bite-size pieces and set aside.
Meanwhile, prepare the salad dressing by whisking together the remaining two tablespoons of olive oil, lemon juice, sumac, pomegranate molasses, salt, and grated garlic in the bottom of a large serving bowl.
Add the cucumbers, tomatoes, chickpeas, radish, and red onion to the bowl and toss to coat in the dressing. Add the lettuce and toasted pita pieces to the bowl and toss well. Serve topped with crumbled feta cheese, torn mint leaves, and a sprinkle of sumac.
Notes
Storage instructions:
Best served and eaten right away the lettuce will wilt. Follow my make ahead instructions to store the salad.
Make it ahead of time:
If you are taking this to a party or want to prepare it ahead of time. Make the dressing and keep it in a mason jar and after making the pita chips keep them wrapped in a paper towel inside a plastic bag. Prepare the cucumber, tomatoes, radish and red onion to keep in the same container but the lettuce should be in its own container so not to get soggy. Feta and mint can be in their own plastic bags along with the sumac. Store the dressing, veggies, mint and feta in the fridge. Put the salad together when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Oven Baked
- Cuisine: Lebanese
