This traditional Lebanese Fattoush Salad recipe is a healthy, vegan Mediterranean appetizer made with fresh vegetables and pita chips, dressed in a zesty sumac dressing.
Prepare the pita bread: Cut day-old pita bread into small pieces and arrange them on a large baking tray. Broil in a single layer for 3-5 minutes until golden and crispy, then set aside to cool.
Chop the vegetables: Wash all vegetables thoroughly under cold running water to remove any dirt, ensuring they are completely dry. Chop the lettuce, parsley, tomatoes, cucumbers, radishes, bell peppers, and onions into bite-sized pieces, leaving the mint leaves whole.
Make the Fattoush dressing: In a small bowl, combine olive oil, lemon juice, pomegranate molasses, minced garlic, sumac, and salt. Whisk until well combined.
Assemble: Place all chopped vegetables in a large salad bowl and drizzle the dressing over them. Toss to coat evenly, then sprinkle the crispy pita chips over the salad just before serving. Enjoy!
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Notes
How To Store: Without adding the dressing and pita chips, the chopped veggies can be stored in an airtight container for three days. Once mixed, it's best to consume the salad within the next 2 hours to maintain freshness and avoid sogginess.The dressing stays fresh for up to 1 month when kept refrigerated.Sources and Substitutes: Sumac and pomegranate molasses are available in Middle Eastern stores or online. If they're not accessible, lemon pepper can be used as a substitute for sumac, while homemade pomegranate molasses can be made by simmering pomegranate juice. Additionally, pomegranate seeds can be used as an alternative to pomegranate molasses. Alternatively, you can omit them.