I had my first fattoush salad in London and was hooked. According to wikipedia, Fattoush is a Levantine salad made from toasted or fried pieces of Arabic flat bread. The sumac and the pomegranate molasses are now readily available and are essential to give it the sweet, sour and lemony taste.

I fried the pita pieces in oil, alternatively you could brush with olive oil and za’atar and bake until golden and crisp. The proportion (or inclusion) of the various salad ingredients is purely based on preference, or perhaps what you have on hand, but try to be a bit heavy handed with the fresh herbs.

Recipe

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Fatoush Salad

Prep Time20

Course: Salad

Keyword: fatoush, healthy, plant-based, salad, Vegan

Ingredients

2 pitas
1 tsp zaatar

Salad

mixed green salad leaves
tomatoes (chopped or cherry)
cucumber
radish (optional)
mint and parsley

Dressing

4 Tbsp fresh lemon juice
4 Tbsp olive oil
2 Tbsp pomegranate molasses
2 Tbsp honey
1 tsp sumac
1 clove garlic (crushed)
salt

Instructions

For the pitas, they can be baked or fried. Fried adds a great crunch but baked is much healthier. To bake, break pits into bite-sized pieces. Toss with oil, zaatar and salt and bake at 350 degrees until golden brown.
Chop up the vegetables in the proportions that you prefer – i.e. more tomatoes or no radish, etc.
Add dressing ingredients to a small jar with a lid. Shake to mix.
Toss together salad, dressing and warm pita and serve imediately.