Fattoush, a salad made in Lebanese, Syrian, and Palestinian kitchens, is an ideal way to use up day-old pita. Here, it’s drizzled in olive oil and toasted, which helps keep it crunchy once the salad is dressed. While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak, and their sweetness is offset by the tang of pomegranate molasses. If you don’t already have this Middle Eastern pantry essential, look for bottles made without added sugar like this one from Lebanese brand Mymouné, and use the leftovers for Pomegranate-Glazed Chicken with Buttery Pine Nuts or Lamb Shanks with Pomegranate and Walnuts.
Editor’s note: This recipe was originally published on April 16, 2012.
Recipe information
Yield
6 to 8 Servings
Ingredients
Dressing
4
3
2
2
2
1
3
Salad
2
1
3
1
6
2
2
2
1
Preparation
Dressing
Step 1
Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.
Salad
Step 2
Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.
Step 3
Mix tomatoes and next 6 ingredients in a large bowl. Add ¾ of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.