Description
This Loaded Fattoush Salad is a vibrant and refreshing Middle Eastern salad featuring crispy sautéed pita bread, fresh vegetables, tangy sumac, and pomegranate molasses dressing. It’s a perfect light meal or side dish packed with flavors and textures that come together beautifully in just 20 minutes.
Ingredients
For the Pita Chips
- 4 tablespoons extra virgin olive oil, divided
- 2 pieces pita bread, cut into pieces
For the Dressing
- 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
For the Salad
- 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
- Prepare the Pita Chips: In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the pita bread pieces and sauté them for about 5 minutes until golden and crispy. Once done, remove from heat and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, freshly squeezed lemon juice, sumac, pomegranate molasses, salt, and grated garlic until well combined. This creates a tangy and flavorful dressing.
- Combine the Salad Ingredients: In a large salad bowl, add the peeled and sliced English cucumber, halved cherry or grape tomatoes, cooked chickpeas, thinly sliced radish, thinly sliced red onion, chopped green or red leaf lettuce, crumbled feta cheese, and torn mint leaves. Mix gently to distribute evenly.
- Add Pita Chips and Dressing: Add the crispy pita bread pieces to the salad bowl. Pour the prepared dressing over the salad and pita chips. Toss gently to ensure all ingredients are coated without breaking up the pita chips too much.
- Garnish and Serve: Sprinkle extra sumac over the top for an added citrusy note and vibrant color. Serve the loaded fattoush salad immediately to enjoy the contrast of crisp pita and fresh vegetables.
Notes
- Use fresh pita bread for the crispiest pita chips.
- Sumac lends a unique tartness; adjust quantity based on your taste preference.
- Pomegranate molasses can be found in Middle Eastern stores or online and adds a distinctive sweet-tart flavor.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Serve right after dressing to maintain pita chip crunchiness.
- Cherry tomatoes can be substituted with any small sweet tomatoes.
