Toasty pita bread, bright mint, and citrusy sumac bring plenty of flavor to this simple fattoush salad recipe. Perfect with roast pork, chicken kebabs, or as an easy lunch option!
Alright, you caught me.
This is the third Mediterranean-style salad recipe that I’ve posted in the past week.
I might be a little bit obsessed.
I’m just not sure that I’m ready to give in to this whole “fall” thing. We’ve had the most unbelievable gorgeous summer here in Portland, and it’s killing me to think about the months of overcast gloom that should be starting up any day now.
Oddly, it’s 83 degrees outside with blue skies. IN OCTOBER. That is pretty damn rare.
I bet the nice weather will hold out until the last day of the month… just in time to downpour on all of the poor kiddies walking house to house in non-water-proof costumes. I’m not a mom, so I can still find humor in that.
There’s nothing that says you can’t make this salad in the fall or winter. While tomatoes are definitely at their peak this time of year, you can usually find some sweet cherry tomatoes at the market any time of year.
The real point of this salad is the toasted pita bread, anyway. It’s brushed with olive oil and baked in the oven until it’s just a little bit crunchy. Since it’s all nice and dried out, it absorbs all of the lovely dressing without getting soggy. WIN.
Fair warning, there are two ingredients needed for the dressing that you may not have on hand.
The first is ground sumac, a bright spice which tastes a bit like citrus. You can find it at most Halal markets, or do as I do and Amazon Prime the heck out of it.
You can also use it to sprinkle over roast vegetables, season homemade pita chips, and flavor roast chickpeas (<– recipe for that one coming soon!).
The second ingredient is Pomegranate Molasses. This stuff is SUPER delicious. It’s thick like a syrup (or, um, like molasses?) and has a robust, sweet flavor to it. Again, you can grab this on Amazon or in a specialty market:
Another option is to use pomegranate juice to make your own!
Here’s the Recipe!
- 4 tablespoons extra virgin olive oil, divided
- 2 pieces pita bread
- 1 teaspoon pomegranate molasses
- 2 teaspoons sumac, divided
- 2 cloves garlic, pressed
- Juice of 1 lemon
- Red or green leaf lettuce
- 1/2 medium English cucumber (or 1 Persian cucumber if you can find one!), sliced into half moons
- 2 radishes, very thinly sliced
- 1/4 cup thinly sliced red onion
- 1 large tomato, chopped
- 1/4 cup torn mint leaves
- Preheat oven to 350 degrees Fahrenheit. Brush 1 tablespoon of olive oil onto each pita (both sides) and toast on a baking sheet for 10-15 minutes in the preheated oven until golden broth and crunchy. Cool and tear into pieces.
- Meanwhile, make the dressing by whisking together the pomegranate molasses, 1 teaspoon sumac, lemon juice, pressed garlic, and 2 tablespoons olive oil.
- In a large bowl, toss together the lettuce, cucumber, radish, onion, and tomato. Drizzle the dressing over the top and toss well. Add the torn pita bread and toss gently. Garnish with mint leaves and the remaining teaspoon of sumac.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 236 Total Fat 14g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 12g Cholesterol 0mg Sodium 207mg Carbohydrates 25g Fiber 2g Sugar 4g Protein 4g
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